신선 채소의 저장성 향상을 위한 저장 전 열처리 기술의 개발 Development of postharvest heat treatment techniques to enhance storability of fresh vegetables원문보기
보고서 정보
주관연구기관
동의공업대학
보고서유형
최종보고서
발행국가
대한민국
언어
한국어
발행년월
2003-08
과제시작연도
2002
주관부처
농림부 Ministry of Agriculture and Forestry
등록번호
TRKO201400023784
과제고유번호
1380001614
사업명
농림기술개발
DB 구축일자
2014-11-14
초록▼
○ 연구결과 - 풋고추, 대파, 깻잎의 저장성 향상을 위한 열처리 조건 구명 풋고추 : 55℃의 온수에 10초 침지 대 파 : 55℃ 온수에서 2분 침지 깻 잎 : 50℃의 온수에 5초 침지 - 열 처 리 채 소 의 M A P 저 장 을 위 한 포 장 재 선 택 풋고추 : 2주 이내의 저장을 할 경우 CPP, 4주 저장을 할 경우 LDPE가 적절 대파 : CPP, 깻잎 : MAP를 권고할 수 없음 - 열 처 리 채 소 의 C A 저 장 조 건 풋고추 : O2 2%,
○ 연구결과 - 풋고추, 대파, 깻잎의 저장성 향상을 위한 열처리 조건 구명 풋고추 : 55℃의 온수에 10초 침지 대 파 : 55℃ 온수에서 2분 침지 깻 잎 : 50℃의 온수에 5초 침지 - 열 처 리 채 소 의 M A P 저 장 을 위 한 포 장 재 선 택 풋고추 : 2주 이내의 저장을 할 경우 CPP, 4주 저장을 할 경우 LDPE가 적절 대파 : CPP, 깻잎 : MAP를 권고할 수 없음 - 열 처 리 채 소 의 C A 저 장 조 건 풋고추 : O2 2%, CO2, 1%, 대파는 O2 0.5%, CO2 8%
Abstract▼
The hot water dipping method for enhancing the storage quality of fresh vegetables has been investigated. The efficiency of this method was tested with green red pepper (Capsicum annuum L.), green onion (Allium fistulosum L.) and perilla (Perilla frutescens (L.) Briton) leaves. Green red pepper
The hot water dipping method for enhancing the storage quality of fresh vegetables has been investigated. The efficiency of this method was tested with green red pepper (Capsicum annuum L.), green onion (Allium fistulosum L.) and perilla (Perilla frutescens (L.) Briton) leaves. Green red pepper were stored at 10℃ for 4 weeks after without (control) or with hot water dips at 50-65℃ for 10s. Treatments at 65℃, the serious heat on the surface of stored green red pepper was observed.. The hot water dips had no effect on firmness, Hunter a and b values and viable cell count during 3 weeks of storage. But the color value of fruit changed toward darker and redder direction and firmness was decreased by heat treatment at 4 weeks of storage. The contents of capsaicin and dihydrocapsaicin in green red pepper were not significantly affected by different heat treatment, and decreased during the storage. The optimum hot water dipping condition for maintaining fruit quality after long term storage was found to be 55℃ for 10s, which can lead to reduced chilling sensitivity of green red pepper. The control group of green onion was prepared tap water dipping for 3 min and stored at 10℃ for 4 weeks. The other samples were done hot water dipping at 45℃ for 5 min, 50℃ for 1 and 3 min, and 55℃ for 0.5, 1 and 2 min. Hot water dipping at 60℃ generally caused high levels of heat injury on the surface of green onion. Heat treatment at 55℃ water for 2 min effectively controlled 'telescoping (growth of inner white leaf bases)' of green onion stored at 10℃, showed the best maintained hardness and sensory properties. Heat treatment did not affect thiosulfinates concentrations and viable cell counts during 4 weeks. The optimal hot water dipping condition for maintaining green onion quality was found to be 55℃ for 2 min. Perilla leaves were stored at 10℃ for 3 weeks after no treatment (control, tap water for 5 s) or hot water dips at 45℃ for 10 and 20 s, 50℃ for 5 and 10 s, and 55℃ for 5 and 10 s. Hot water dipping at 55℃ generally caused high levels of heat injury on the surface of perilla leaves. The hot water dips had no effect on the surface color values of perilla leaves until 3 weeks. The ho water dipping at 55℃, the surface of perilla leaves showed the severe injury symptoms and dramatically increased in viable cell count in 10 days. From the results, the best hot water dipping condition for maintaining sensory properties of perilla leaves was 50℃ for 5s. To maintain high quality and to extend the shelf life of heat-treated vegetables, the potential benefits of controlled atmosphere (CA) and modified atmosphere packaging (MAP) were evaluated. The plastic films of different gas barrier properties were used for packaging of heat-treated green red pepper, green onion and perilla leaves at 10℃. The packaged products were stored for 15∼28 days with package atmosphere and their quality attributes being monitored. Perforated package of normal atmosphere was prepared as control for comparison. Respiration rates of heat-treated vegetables were increased compared with that of the control. Control package resulted in high weight loss, which accompanied low sensory properties. LDPE and CPP packages with modified atmosphere were the best in reducing the color change and maintaining the sensory properties of the heat-treated green red pepper and heat-treated green onions, respectively. Appearance of the stored vegetables was correlated with the CO2 concentration in the package. CO2 concentrations inside CPP film revealed the highest levels among packages. Heat-treated perilla leaves packaged with CPP film showed the severe quality deterioration which caused by CO2 injury. But modified atmosphere packages by CPP film reduced the incidence of appearance deterioration of the green onion compared to that of the control package. Atmosphere compositions of 2% O2 containing 1% CO2 and 0.5% O2 containing 8% CO2 were the CA conditions that maintained the visual appearance and prolonged shelf life of the heat-treated green red pepper and green onion, respectively compared to the storage in normal air. In the area of application of laboratory results to factory level, the best heat treatment conditions obtained for the vegetables were provided to minimally processed vegetable factory. This study suggested that hot water dips at 55℃ for 10 s, 55℃ for 2 min and 50℃ for 5 s were the optimum conditions for maintaining good qualities of green red pepper, green onion and perilla leaves, respectively. These heat treatment(hot water dipping) conditions can be applied to set the water temperature of washing process in the minimally processed factory.
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