Effect of washing methods on the quality of freshly cut sliced Deodeok (Codonopsis lanceolata) during storage

Abstract

There is increasing interest in freshly cut products, that is, foods produced without washing and cutting. In this study, the quality of freshly cut sliced Deodeok was compared with that of what based on its washing methods. In bubble washing, the Deodeok rises to the water surface apace and is broken into centimeter sizes. Microbubble washing calls for the production of a great number of 0.1 mm-sized bubbles in anions-bearing water and their passing through a trumpet-shaped hole at a high pressure. To compare the product deterioration rates of the specimens, they were stored at 10℃ for 10 days. In the specimens washed with the control method and with hand washing, the deterioration rate was 80%; and in the specimens washed with bubble and microbubble washing, 20~30%. The L-value (an index of browning) was higher in the bubble and microbubble washing than in the control and the hand washing, which implies that browning was minimized during the storage. As for the viable cell and coliform group counts that were measured during the storage, the specimens washed with the control method showed the highest values. In contrast, the specimens washed with microbubble washing showed the lowest values. In the sensory test, the specimens washed with microbubble were highest in storage preference. In conclusion, the Deodeok that was stored after it was washed with microbubble washing was found to have had the best quality.

Investigation of synthetic compounds in commercially available peeled root vegetable products

“…In particular, the browning of peeled root vegetables is the main quality deterioration phenomenon, which significantly affects consumer purchasing decisions and is a major cause of waste during distribution (Choi et al, 2013;Oh et al, 2019). Therefore, synthetic compounds are used to inhibit browning and disinfect during the manufacturing processes of washing, peeling, and cutting.…”

Quality characteristics of cut kimchi cabbage during short-term storage depending on the packaging materials

“…보다 증가하였다 (2)(3)(4). 이러한 신선편이 채소류의 수요에 맞춰 안정된 수급의 균형을 이루기 위해 세척 방법 개선 (5), 예냉 (6), 데치기 (7), 갈변저해제 사용(8), controlled atmosphere (CA)/modified atmosphere(MA) 저장환경(9-13), 포장 재질 선택(14-16) 등 여러 측면의 연구가 보고된 바 있다.…”