Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지

Effect on Quality Change of Cherry Tomato by $CO_2$ Concentration of Flushed Gas and Storage Period

충전가스의 $CO_2$ 함량 및 노출기간의 변화가 방울토마토의 품질변화에 미치는 영향

  • Lee, Seung Yuan (Dept. of Animal Science & Technology, School of Bioresource & Bioscience, Chung-Ang University) ;
  • Lee, Seung Jae (Dept. of Animal Science & Technology, School of Bioresource & Bioscience, Chung-Ang University) ;
  • Choi, Dong Soo (National Academy of Agricultural Science, Rural Development Administration) ;
  • Hur, Sun Jin (Dept. of Animal Science & Technology, School of Bioresource & Bioscience, Chung-Ang University)
  • 이승연 (중앙대학교 동물생명공학과) ;
  • 이승재 (중앙대학교 동물생명공학과) ;
  • 최동수 (농촌진흥청 국립농업과학원) ;
  • 허선진 (중앙대학교 동물생명공학과)
  • Received : 2014.09.30
  • Accepted : 2014.12.05
  • Published : 2014.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to investigate the quality changes and contamination of microorganisms such as Escherichia coli, mold and yeast in cherry tomatoes during storage at different temperatures, gas composition and periods(7 and 14 days). This study determined pH, color change and the growth pattern of microorganisms in cherry tomato during storage at $5^{\circ}C$, $10^{\circ}C$ and $15^{\circ}C$. According to the results, pH level was a little raised with storage period. On average, $L^*$, $a^*$ and $b^*$ value of cherry tomato were irregular value of increase and decrease of all gas packaging with storage period. In regard of the types of microorganism, aerobic count plate, coliform count, mold and yeast were detected when cherry tomatoes were stored at $5^{\circ}C$, $10^{\circ}C$ and $15^{\circ}C$ during storage for 14 days. Equally, all microorganisms of cherry tomato were irregular with storage period and complex gas packaging. However, this study determined that packaging with a higher $CO_2$ concentration than $O_2$ concentration can reduce growth of microorganism. These studies can be used as primary data for determining the optimal complex gas to storage enlargement.

본 연구에서는 방울토마토를 이용하여 다양한 온도와 저장기간(0, 7, 그리고 14일) 및 포장재의 기체조성을 달리하여 품질 변화 및 대장균, 곰팡이 그리고 효모와 같은 미생물의 오염도에 관해 분석하였다. 본 연구는 $5^{\circ}C$, $10^{\circ}C$ 그리고 $15^{\circ}C$의 상태에서 0일 7일 그리고 14일간 저장하여 pH, 색도 변화 및 미생물의 성장패턴을 확인하였다. 방울토마토의 pH의 변화에서는 기간에 따른 증가를 확인하였지만, 큰 차이는 보이지 않았다. 또한, 색도를 측정하였을 때도 기체조성과 온도에 독립적으로 밝기와 적색도 그리고 황색도에서 불규칙한 결과를 확인하였다. 미생물은 총균수, 대장균군수, 곰팡이 및 효모를 측정하였다. 혼합가스로 $5^{\circ}C$, $10^{\circ}C$ 그리고 $15^{\circ}C$의 상태에서 저장한 방울토마토의 미생물도 불규칙적인 생장패턴을 확인하였다. 그러나 산소함량에 비해 이산화탄소 함량이 많은 포장재에서 평균적으로 균의 생장 속도를 늦출 수 있는 것을 확인하였다. 따라서 본 연구는 저장이 우수한 최적의 기체조성 및 온도 등의 확립을 위한 기초자료로 제공할 수 있을 것으로 사료된다.

Keywords

References

  1. Ali MS, Nakano K, Maezawa S (2004). Combined effect of heat treatment and modified atmosphere packaging on the color development of cherry tomato. Posthharvest Biol Technol 34 (1):113-116. https://doi.org/10.1016/j.postharvbio.2004.05.006
  2. Anthon GE, LeStrange M, Baret DM (2011). Changes in pH, acids, sugars and other quality parameters during extended vine holding of ripe processing tomatoes. J Sci Food Agric 91(7):1175-1178. https://doi.org/10.1002/jsfa.4312
  3. Cho SD, Youn SJ, Kim DM, Kim GH (2008). Quality evaluation of fresh-cut lettuce during storage. Korean J Food Nutr 21(1):28-34.
  4. Choi WS, Ahn BJ, Kim YS, Kang HM, Lee JS, Lee YS (2013). Quality changes of cherry tomato with different chlorine dioxide ($ClO_2$) gas treatments during storage. J Korea Society of Packaging Sci & Technol 19(1):17-27.
  5. Das E, Gurakan GC, Bayindirli A (2006). Effect of controlled atmosphere storage, modified atmosphere packaging and gaseous ozone treatment on the survival of Salmonella Enteritidis on cherry tomatoes. Food Microbiol 23(5):430-438. https://doi.org/10.1016/j.fm.2005.08.002
  6. Davies JN, Hobson GE (1981). The constituents of tomato fruit-the influence of environment, nutrition, and genotype. Crit Rev Food Sci Nutr 15(3):205-280. https://doi.org/10.1080/10408398109527317
  7. Hwang ES, Bowen PE (2004). Effects of tomatoes and lycopene on prostate cancer prevention and treatment. J Korean Soc Food Sci Nutr 33 (2):455-462. https://doi.org/10.3746/jkfn.2004.33.2.455
  8. Kim JH, Gu JR, Kim G, Choi S, Yang JY (2010). Effect of storage temperature on the quality of tomato. Korean J Food Nutr 23(3):428-433.
  9. Kim SR, Ji HS, Kim JK, Jeong HK (2011). Trend and outlook of fruit vegetables supply and demand. In: Agricultural Outlook, KREI, 613-662, Korea.
  10. Lee SH, Lee MS, Lee YW, Yeom HJ, Sun NK, Song KB (2004). Effect of packaging material and storage temperature on the quality of tomato and plum fruits. Korean J Food Preserv 11(2):135-141.
  11. Lee SY, Yu HY, Choi DS, Hur SJ (2013). A Study on the types and growth patterns of microorganisms and quality characteristics in cherry tomatoes and head lettuces according to storage period and temperature. Korean J Food & Nutr 26(4):700-705. https://doi.org/10.9799/ksfan.2013.26.4.700
  12. Lopez Camelo AF, Gomez PA (2004). Comparison of color indexes for tomato ripening. Hortic Bras 22(3):534-537. https://doi.org/10.1590/S0102-05362004000300006
  13. Messina V, Dominguez PG, Sancho AM, Walsoe de Reca N, Carrari F, Grigioni G (2012). Tomato quality during short-term storage assessed by colour and electronic nose. Int J Electrochem 2012(1):1-7.
  14. Moon KD, Lee CH, Kim JK, Sohn TH (1992). Storage of tomatoes by polyethylene film packaging and $CO_2$ treatment. Korean J Food Sci Technol 24(6):603-609.
  15. Park WP, Cho SH, Kim CH (2004). Quality characteristics of cherry tomatoes packaged with paper bag incorporated with antimicrobial agents. J Korean Soc Food Sci Nutr 33(8):1381-1384. https://doi.org/10.3746/jkfn.2004.33.8.1381
  16. Park HW, Kim SH, Cha HS, Kim YH, Lee SA, Pabie SM (2006). Freshness of tomatoes cultivated in egypt by packaging functional MA film. J Korea Society of Packaging Sci & Technol 12(1):41-44.
  17. Park HY, Ahn JA, Seo HJ, Choi HS (2011). Quality characteristics of small package kimchi according to packing material and storage temperature. Korean J Food Cookery Sci 27(1):63-73. https://doi.org/10.9724/kfcs.2011.27.1.063
  18. Smith AF (1994). The tomato in America: Early History, Culture, and Cookery. University of Illinois Press, 224, Illinois.
  19. Solberg M, Buckalew JJ, Chen CM, Schaffner DW, O'eil K, McDowell J, Post LS, Borderck M (1990). Microbiological safety assurance system for foodservice facilities. J Food Technol 44(12):68-73.
  20. Son CY, Jung YJ, Lee IH, Kyoung JH, Lee JS, Kang KK (2011). Studies on genetic variation of soluble solids, acidity and carotenoid contents in tomato fruits from germplasm. Korean J Plant Res 24(2):195-199. https://doi.org/10.7732/kjpr.2011.24.2.195
  21. Tijskens LMM, Evelo RG (1994). Modelling colour of tomatoes during postharvest storage. Postharvest Biol Technol 4(1):85-98. https://doi.org/10.1016/0925-5214(94)90010-8