보고서 정보
주관연구기관 |
국립원예특작과학원 National Institute of Horticultural and Herbal Science |
보고서유형 | 최종보고서 |
발행국가 | 대한민국 |
언어 |
한국어
|
발행년월 | 2016-03 |
과제시작연도 |
2015 |
주관부처 |
농촌진흥청 Rural Development Administration(RDA) |
과제관리전문기관 |
농촌진흥청 Rural Development Administration |
등록번호 |
TRKO201600003236 |
과제고유번호 |
1395041382 |
사업명 |
FTA대응경쟁력향상기술개발 |
DB 구축일자 |
2016-06-25
|
DOI |
https://doi.org/10.23000/TRKO201600003236 |
초록
▼
Ⅳ. 연구개발결과
1. 어린잎채소 품질향상을 위한 수확후관리 매뉴얼 개발 및 현장적용
○ 노동력 절감을 위한 상자재배용‘새싹수확기’개발
- 상부에 칼날이 있고 하부에 수확한 지상부를 담는 수확봉투 결합
- 디자인 구성 (산업재산권 출원 30-2015-0056988)
○ 어린잎채소 유통 활성화를 위한 수확규격 설정(정책제안)
- 베이비채소 품목 명칭 변경 : 어린잎채소
- 수확규격(잎과 잎자루를 포함한 전체길이, cm) : 아이순(4), 소(6), 중(8), 대(10)
○ 신선편이용 어린잎채
Ⅳ. 연구개발결과
1. 어린잎채소 품질향상을 위한 수확후관리 매뉴얼 개발 및 현장적용
○ 노동력 절감을 위한 상자재배용‘새싹수확기’개발
- 상부에 칼날이 있고 하부에 수확한 지상부를 담는 수확봉투 결합
- 디자인 구성 (산업재산권 출원 30-2015-0056988)
○ 어린잎채소 유통 활성화를 위한 수확규격 설정(정책제안)
- 베이비채소 품목 명칭 변경 : 어린잎채소
- 수확규격(잎과 잎자루를 포함한 전체길이, cm) : 아이순(4), 소(6), 중(8), 대(10)
○ 신선편이용 어린잎채소 가공조건 및 저장온도별 유통기간 설정
- 3회의 세척(1차: 이물질 제거/버블, 2차: 살균소독 100-150ppm 염소수/침지, 3차: 헹굼/침지)과 회전식탈수
- 저장온도별 유통기간(다채) : 3℃(12일), 10℃(5일)
○ ‘다채’ 어린잎채소 품질유지기간 설정(영농활용)
- 다채의 품질유지기간은 상온에서 3-4일, 저온(5℃)에서는 10-12일임
- 안전계수(0.7)를 적용한 다채의 유통기간은 상온 2-3일, 저온(5℃)에서는 7-8일임
2. 어린잎채소의 안전 생산을 위한 실용화 기술 개발 및 현장적용
○ 식물공장 내 어린잎채소의 품질 및 안전성 향상 재배 기술 개발
- 어린잎채소의 미생물오염도 감소: (관행 토경 및 식물공장 재배 어린잎채소의 일반세균수) 105 ~ 108 CFU·g-1 → (개발 기술 적용 식물공장 재배 어린잎채소의 일반세균수) 102 ~ 103 CFU·g-1
* 개발기술(적용기술):
√ 종자 소독 기술(미산성전해수 처리)
- 미산성전해수를 이용한 종자살균 기술 개발(영농활용)
√ 배지, 재배판 및 수확 도구 살균 기술(UV-B 및 알콜계 소독제 처리)
- 어린잎채소 재배판 살균기 개발(산업재산권 출원)
- 어린잎채소 안전생산을 위한 UVB 살균기 활용 효과(영농활용)
√ 적정 재배 기술(광원 및 양액)
- 양액 조성이 식물공장 재배 어린잎채소의 생육 및 품질에 미치는 영향
√ 어린잎채소 품질 및 안전성 향상 실용화 기술
- 식물공장 내 어린잎채소 안전 생산 기술에 대한 통상실시권 설정 계약
- 식물공장을 이용한 안전하고 건강한 어린잎채소 생산 홍보
Abstract
▼
○ Improvement of post harvest technology to maintain quality and food safety of baby leaves
The market in Korea for fresh baby leaf vegetables increased over recent years due to greater consumer awareness of products. Baby leaf vegetables have high growth potential in domestic market. Further gro
○ Improvement of post harvest technology to maintain quality and food safety of baby leaves
The market in Korea for fresh baby leaf vegetables increased over recent years due to greater consumer awareness of products. Baby leaf vegetables have high growth potential in domestic market. Further growth is presently being constrained by easy perishability and microbiological safety. This study was conducted to investigate the effect of cultivation methods, harvest tools and storage temperature on quality of baby leaf vegetable, and propose postharvest handling protocols. Postharvest technology of baby leaf vegetables focused on inhibiting quality deterioration such as browning, softening, and off-flavor development, and microbial safety. We applied 'sprout harvester' design for harvest labor saving, and recommended baby leaf vegetables standard for distribution activation, divided by leaf length, sprout(4cm), small(6cm), medium(8cm), and large(10cm). The optimum processing of fresh to fresh-cut baby leaf vegetable consisted a series of wash including 100 ppm chlorine sanitation and spin dehydration. We set up the appropriate postharvest handling practices to optimize quality during distribution. Pre-cooling and low temperature maintenance at 0-10℃ is required during storage and distribution. And baby leaf vegetable should keep continuing refrigeration condition during transportation and shelf display.
○ Improvement of pre harvest technology to maintain quality and food safety of baby leaves
In recent years, the consumption of baby-leaf vegetables increased continuously because baby-leaf vegetables contains high concentrations of antioxidants, such as ascorbic acid (vitamin C), carotenoids, and flavonoids. Especially, minimally processed vegetables attract consumer attention due to the increasing demand for both convenience and high quality products. Quality in baby-leaf vegetables relies on external appearance, and on nutritional and safety characteristics of products. In this study, we investigated pre- and post-harvest methods for producing baby-leaf vegetables with high productivity, nutrition, and safety. The seed which is a major source of microbial contamination could be efficiently sterilized by the application of slightly acidic electrolyzed water (SAEW). Irradiation of UV-B was effective for reducing microbial contamination of cultivation tray and harvesting tool. For the cultivation in a greenhouse, overhead irrigation once in every two days could increase the productivity and safety of baby-leaf vegetables. For the hydroponic cultivation in a plant factory, white LED was appropriate to promote the growth and quality of baby-leaf vegetables. Also, using the nutrient solution of Korean Wonshi and Yamazaki for lettuce increased the growth and quality of green-colored and red-colored baby-leaf vegetables, respectively. Irradiation of UV-B after harvesting increased the antioxidants and reduced the microbial contamination of baby-leaf vegetables. We confirmed that the productivity, nutrition, and safety of baby-leaf vegetables could be considerably increased by applying proper techniques of pre- and post-harvest.
○ Demonstration test of pre and post harvest technology to maintain quality and food safety of baby leaves
The market of ready-to-eat baby-leaf vegetables has been growing and offering to consumers convenient and healthy products. The increase in consumption of fresh vegetables has led to a higher incidence of food-borne illnesses. As the cultivation conditions in a plant factory can be easily controled, the production of baby-leaf vegetables in a plant factory will be able to meet the consumer’s needs of food safety. In this study, we applied pre- and post-harvest techniques in baby-leaf vegetable production on a large scale in a plant factory and evaluated the feasibility of applied techniques for increasing the productivity and safety of baby-leaf vegetables. Our results showed that the productivity and safety of baby-leaf vegetables in a plant factory could be significantly promoted by sterilization of seeds and cultivation tools; application of white LED and appropriate nutrient solutions during cultivation; and irradiation of UV-B for products after harvest.Strawberry trimmed using sanitized tool and improved processing method had lower microbial population and higher quality sensorial score. Fresh-cut baby leaf vegetable product processed with improved processing manual had better quality and food safety compared to fresh baby leaf vegetable product.
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