Earticle

초록

영어

The storage quality of fresh buckwheat sprouts, as influenced by pretreatment and packaging within processing steps, was investigated to establish appropriate postharvest handling treatment for the commodity. After harvest, the sprouts were dipped in chlorine water (100 ppm), rinsed twice with clean water, pre-cooled with iced water, de-watered, and packed in plastic trays. Sprout samples taken from each processing step were stored at 5oC for 6 days to measure quality attributes. Viable cell counts of mesophilic aerobes and coliform bacteria were lower by about 1 log scale in the postharvest treated samples compared to an untreated control, although the initial microbial reduction due to the postharvest treatments was offset by cell growth during storage. All sprout samples showed a decrease of fresh weight by approximately 4% after 6 days of storage. However, moisture and soluble solid contents were maintained at the initial levels of the sprouts. No significant difference in surface color was observed among sample treatments. For sensory properties including discoloration, wilting, decay, and visual quality, there were no significant differences among sample treatments. The present results suggest that proper postharvest processing treatments can exert positive effects on extending the shelf-life of fresh buckwheat sprout.

목차

Abstract
 서론
 재료 및 방법
  새싹채소
  수확 후 처리 및 저장
  미생물 분석용 배지
  미생물 생균수 측정 및 동정
  포장내부 기체조성
  품질특성 분석
  통계처리
 결과 및 고찰
  전처리에 따른 미생물 생균수 변화
  저장 중 미생물 생균수 및 품질특성 변화
 요약
 감사의 글
 문헌

키워드

저자

• 이현희 [ Hyun-Hee Lee | 한국식품연구원 ]
• 홍석인 [ Seok-In Hong | 한국식품연구원 ] Corresponding author
• 김동만 [ Dongman Kim | 한국식품연구원 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국식품과학회지 [Korean Journal of Food Science and Technology]

• 간기

  격월간

• pISSN

  0367-6293

• 수록기간

  1969~2011

• 십진분류

  KDC 574 DDC 664