Changes in Quality Characteristics of Wild Root Vegetables during Storage
2012
Kwak, S.J., Kyung Hee University, Seoul, Republic of Korea | Park, N.Y., Kyung Hee University, Seoul, Republic of Korea | Kim, G.C., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Kim, H.R., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Yoon, K.S., Kyung Hee University, Seoul, Republic of Korea
During the peeling, cutting, and shredding of wild root vegetables, the surface is exposed to air. This results in a rapid deterioration in quality and an increase in the potential of contamination by microorganisms, both of which reduce the shelf-life of wild root vegetables in retail markets. Thus, in this study, the effects of various washing treatments on the quality of wild root vegetables, including lotus root, burdock root, and bellflower root, were investigated at 10 and 24℃. Lotus root, burdock root and bellflower root were washed with 0.2% acetic acid (AA), 0.2% citric acid (CA), 500 ppm acidified sodium chlorite (ASC), and tap water (TW), which was used as a control, and stored at 10℃ and 24℃. The changes in total plate counts, coliform groups, polyphenol oxidase (PPO) activity, color, pH, and exterior appearance of the samples were then evaluated. The pH and initial microbial contamination levels were reduced when the root vegetables were washed with AA, CA, and ASC. In particular, initial population levels of total plate counts and coliform groups were not detected in lotus root and burdock root that had been washed with ASC and their growth was significantly (p less than 0.05) inhibited during storage at 10 and 24℃ when compared to the control (TW). In addition, the polyphenol oxidase (PPO) activities of the root vegetables washed with AA, CA and ASC were lower than that of root vegetables washed with TW. ASC was determined to be the most effective treatment for preventing microbial growth, tissue softening, and the development of browning and an unpleasant smell. At 10℃, the overall qualities of the wild root vegetables were maintained longer when compared to 24℃.
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