Effects of Aqueous Chlorine Dioxide Treatment and Cold Storage on Microbial Growth and Quality of Blueberries

被引：38

作者：

Chun, Ho Hyun ^{[1
]}

Kang, Ji Hoon ^{[1
]}

Bin Song, Kyung ^{[1
]}

机构：

[1] Chungnam Natl Univ, Dept Food Sci & Technol, Taejon 305764, South Korea

来源：

JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY | 2013年 / 56卷 / 03期

关键词：

aqueous chlorine dioxide; blueberry cold storage; decay; microorganism; ANTIOXIDANT ACTIVITY; HIGHBUSH BLUEBERRY; SHELF-LIFE; UV-C; TEMPERATURE; OZONE; WATER; COATINGS; TOMATO; L;

D O I：

10.1007/s13765-013-3017-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of postharvest washing treatment and cold storage on the quality of blueberries were examined. The blueberries were treated with water or 100 ppm aqueous chlorine dioxide (ClO2) and stored at 4 or 20 degrees C for 12 days. The aqueous ClO2 treatment reduced the initial populations of total aerobic bacteria and yeast and mold in the blueberries by 1.4-1.5 and 0.8-0.9 log CFU/g, respectively, compared with the control. Total anthocyanin content indicated that the blueberries stored at 4 degrees C maintained their total anthocyanin content better than those stored at 20 degrees C. Regardless of washing treatment, the blueberries stored at 4 degrees C e)dribited lower decay and weight loss than those stored at 20 degrees C. These results suggest that a postharvest treatment of aqueous ClO2 and cold storage can be useful for maintaining the quality of blueberries during storage.

引用

页码：309 / 315

页数：7

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