[논문]스마트팜 생산 새싹인삼의 유기산 처리 및 포장 용기에 따른 품질 평가에 대한 융합연구

송해원; 김훈; 김정실; 하호경; 허창기; 오임경

doi:10.15207/jkcs.2022.13.01.160

[국내논문] 스마트팜 생산 새싹인삼의 유기산 처리 및 포장 용기에 따른 품질 평가에 대한 융합연구
Convergence study on the quality evaluation of ginseng sprout produced smart farm according to organic acid treatment and packing containers during storage 원문보기

한국융합학회논문지 = Journal of the Korea Convergence Society, v.13 no.1, 2022년, pp.149 - 160

송해원 (순천대학교 식품공학과) , 김훈 (순천대학교 식품공학과) , 김정실 (순천대학교 바이오시스템기계공학전공) , 하호경 (순천대학교 동물자원학과) , 허창기 (순천대학교 식품공학과) , 오임경 (순천대학교 식품공학과)

초록
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본 연구에서는 스마트팜에서 생산된 새싹인삼의 저장성을 향상시키기 위해 전처리과정과 포장 용기에 따른 새싹인삼의 물리적 품질 및 미생물 변화를 10일 간 저장하면서 평가하였다. 전처리 방법(ascorbic acid, citric acid, peroxyacetic acid) 및 포장용기(expanded polystyrene (EP), polypropylene (PP), polyethylene (PE), polypropylene + polyethylene + cast polypropylene(PP+PE+CPP))에 따른 품질 변화를 물성(texture)검사, 일반세균수검사, 수분함량 및 색도 측정으로 평가하였다. 전처리 종류에 따라 비교한 결과, citric acid처리군에서 가장 낮은 텍스쳐 변화 및 세균 증식 억제에 효과를 확인하였다. 전처리 중 가장 효과가 높은 citric acid 처리군을 용기별로 저장 후 품질을 평가한 결과, PP용기에 10일 저장한 경우, 유의적인 텍스쳐 감소 및 색변화가 나타나지 않았고, 저장기간 증가에 따라 일반세균수가 가장 낮게 증가하였다. 따라서 본 연구는 citric acid 전처리군 및 PP용기에서 저장했을 때 새싹인삼의 품질 손상이 가장 적게 나타나 새싹인삼의 저장성 개선에 도움을 줄 수 있을 것으로 판단된다.

Abstract ▼ AI-Helper

In this study, the physical quality and microbial changes of ginseng sprout according to the pretreatment process and packaging container were evaluated to improve the storage properties of ginseng sprout produced in smart farm. Quality change during storage (10 days) according to pretreatment method (ascorbic acid, citric acid, peroxyacetic acid) and packaging container (expanded polystyrene (EP), polypropylene (PP), polyethylene (PE), polypropylene + polyethylene + cast polypropylene (PP+PE+CPP)) was evaluated in terms of texture, viable cell count, water content, and color. As a result of comparison according to the type of pretreatment, the citric acid treatment group showed the lowest texture change and the effect on inhibition of bacterial growth. On the other hand, citric acid, which was most effective among pretreatments, was treated in all samples and then stored in 4 types of containers. Specially, the ginseng sprout in PP packaging container was not observed significant softening or color changes after 10 days storage, and the lowest changes in viable cell number. Therefore, this study was shown that citric acid treatment and use of PP packaging container are effective in increasing the shelf life of ginseng sprout.

Keyword

표/그림 (7)

그림 Fig. 1. A schematic diagram of this study
그림 Fig. 2. Visual appearances of ginseng sproute during storage time (A): After pretreatment, (B):After packaging containers
표 Table 1. Color changes of ginseng sprout during storage time after pretreatment
표 Table 2. Color changes of ginseng sprout during storage time after packaging containers
그림 Fig. 3. Hardness of sprout ginseng root during storage time after pretreatment-(A): After pretreatment, (B): After packaging containers. Values with different capital letters above the bars are significantly different by storage days within the same samples, and with different lowercase letters different by samples on the same storage day at p<0.05 by Duncan’s multiple range test.
표 Table 3. Water contents of ginseng sprout during storage times (A): After pretreatment, (B): After packaging containers
그림 Fig. 4. Viable cell counts of sprout ginseng root during storage time after pretreatment (A): After pretreatment, (B): After packaging containers. Values with different capital letters are significantly different by storage days within the same samples, and with different lowercase letters different by samples on the same storage day at p<0.05 by Duncan's multiple range test.

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