KR101973958B1 - Method of sterilizing fresh agricultural products and method of preventing deterioration of quality in fresh agricultural products - Google Patents

Abstract

The present invention relates to a process for treating fresh agricultural products such as fresh vegetables and fruit with sterilized water composed of weakly acidic electrolytic water and organic acid, followed by chitosan coating or treating the freshly grown agricultural products with active calcium solution, A method of sterilizing fresh produce by chitosan coating, and a method of preventing quality deterioration of fresh produce by using the sterilization method.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of sterilizing fresh agricultural products,

The present invention relates to a method of sterilizing fresh agricultural products and a method of preventing quality deterioration, and more particularly, to a method of sterilizing fresh agricultural products such as fresh vegetables and fruit, treating the fresh agricultural products with sterilized water comprising weakly acidic electrolytic water and organic acid, The present invention relates to a method of sterilizing fresh agricultural products by treating them with an active calcium solution, treating them with sterilized water composed of weakly acidic electrolytic water and organic acid, and then coating them with chitosan coating, and a method of preventing quality deterioration of fresh agricultural products.

In recent years, as the level of living has improved, interest in health has increased, and in particular, efforts to minimize the harmfulness of various food materials due to various pollutants and environmental pollution have become important issues.

Among them, vegetables are becoming a very important ingredient in our diet, and the importance of eating foods such as sacred vegetables and fruits is further heightened by various research findings that it is healthful to eat fresh vegetables.

Fresh vegetables and fruits are cultivated in open fields. However, due to the modernization of various agricultural facilities, they are often cultivated in indoor spaces such as greenhouses, and clean and cultivated agricultural products and organic agricultural products that do not use pesticides or insecticides are popular The problem of washing these fresh vegetables and fruits and the method of keeping the freshness long have become important tasks.

In accordance with this demand, weakly acidic electrolytic water is emerging as sterilizing washing water for washing agricultural products such as fresh vegetables and fruits. Slightly acidic electrolyzed water (SAEW) is a type of electrolytic water having a pH value of about 5.0-6.5 containing a high concentration of hypochlorous acid. The electrolytic water is electrolytically treated to generate oxidant to sterilize the bacteria contained in the water And is known to be useful for the disinfection of weak acid electrolytic water containing hypochlorous acid.

Mildly acidic electrolytic water can be produced by electrolysis of dilute hydrochloric acid or by salt in a membrane-free electrolyzer. Conventionally, a weak acid electrolytic water has been proposed in which hydrochloric acid is electrolyzed in an electrolytic cell having no diaphragm (JP-A No. 10-128336), and inorganic acid buffer is added to such weakly acidic electrolytic water to adjust the pH to exist in acidic electrolytic water (Japanese Unexamined Patent Application, First Publication No. Hei 10-309582).

In the case of such weakly acidic electrolytic water, there is an advantage that the antibacterial activity can be enhanced by only using a small amount of chlorine which minimizes potential damage to human health and environment and less surface corrosion, and thus the application of the sterilizing action of weak acid electrolytic water in the food industry is increasing .

Particularly, conventional bactericides have many disadvantages such as disinfecting effect, strength of toxicity, persistence, high price, strength of influence on the object and the surroundings, and there are many limitations on use, so that they can not be used safely for a wide range of applications.

However, a disinfectant containing hypochlorous acid such as weakly acidic electrolytic water as a main sterilization chemical species has almost no disadvantages to be seen in conventional disinfectants, and there is almost no limitation in use, so that it can be used safely for a wide range of applications.

Korean Patent No. 10-1536936 discloses a method of disinfecting fresh vegetables using weakly acidic electrolytic water in combination with ultrasonic waves and washing water treatment in connection with the disinfecting treatment method using weakly acidic electrolytic water. To improve the bacterial count, the effect of reducing the number of bacteria was achieved through ultrasonic treatment and water washing after the treatment with slightly acidic electrolytic water.

However, when the weakly acidic electrolytic water is used and the ultrasonic treatment is performed concurrently, the sterilization effect is obviously improved, but there is still a problem in that the sterilization power can not be sufficiently exhibited.

Korean Patent Laid-Open Nos. 10-2010-0046972 and 10-1999-0078592 disclose that chitosan can be used as an antimicrobial agent. However, the conventional arts have disclosed that the antibacterial agent is added directly to food, There is a problem that it is difficult to secure the stability of the food.

Therefore, it is urgently required to develop a method of effectively sterilizing not only fresh vegetables but also various fresh agricultural products, while using weakly acidic electrolytic water and chitosan.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above problems occurring in the prior art, and it is an object of the present invention to provide a method of effectively sterilizing fresh vegetables as well as various fresh agricultural products by using weak acid electrolytic water and chitosan, .

It is another object of the present invention to provide a method for effectively preventing deterioration of fresh agricultural products using the sterilization method.

In order to achieve the above-mentioned object, the present invention provides a method for producing a dried product, comprising the steps of immersing fresh agricultural products in sterilized water containing weakly acidic electrolytic water and organic acid having a pH of from 5.0 to 6.5, And dipping the dried fresh produce in a chitosan solution to coat chitosan.

The present invention also relates to a method for producing a fresh produce, comprising the steps of: immersing fresh agricultural products in a solution containing active calcium, followed by washing; washing the freshly harvested agricultural products with a sterilizing water containing weak acidic electrolytic water and organic acid having a pH value of 5.0 to 6.5, And dipping the dried fresh produce in a chitosan solution to coat the dried fresh produce with chitosan coating.

In addition, the present invention provides a method for preventing degradation of fresh produce by using the above-described sterilization method.

According to the method for sterilizing fresh agricultural products using weakly acidic electrolytic water and chitosan according to the present invention, the sterilizing power and cleaning power for fresh vegetables and fruits are excellent, and there is no harmful ingredient after sterilizing and washing, There is an effect that can be.

Particularly, in the method of sterilizing fresh agricultural products according to the present invention, in addition to weak acid electrolytic water and chitosan, addition of organic acid and active calcium makes it possible to increase the sterilization effect due to added components in addition to the sterilizing power of weak acid electrolytic water, It is possible to exert an excellent sterilizing power as compared with the case of using.

Fig. 1 shows the effect of reducing aerobic microorganisms after treating various bactericides on the surface of fruit (apple).
Figures 2a and 2b is shown as a reduction of the pathogenic microorganism after various fungicides on fruit (apples) surface treatment, Figure 2a L. monocytogenes cytokines jeneseu (Listeria monocytogenes ), Fig. 2b shows a reduction effect of Escherichia coli , O157: H7, respectively.
FIG. 3 shows the results of measuring the effect of the fungicide and chitosan coating on the survival of aerobic bacteria on the surface of fruit (apple) while storing the fruits (apple) treated at 4 ° C.
FIGS. 4A and 4B show results of measuring the bactericidal effect of pathogenic microorganisms during the storage period according to the fungicide and chitosan coating conditions after inoculating pathogenic microorganisms on the surface of fruit (apple). FIG. 4A is a graph showing the bactericidal effect of Listeria monocytogenes Listeria monocytogenes ), Figure 4b shows the bactericidal effect of Escherichia coli ) O157: H7. ≪ / RTI >

Hereinafter, the present invention will be described in more detail as an embodiment.

In the present invention, the term " sterilized water " refers to a sterilizing composition used in the form of water, a sterilizing agent used in the form of water, a sterilizing agent mixed in water, It means to include all.

In the present invention, the term " fresh agricultural product " includes fresh vegetables such as vegetables which have not been processed physically or chemically, fresh vegetables such as cut vegetables, and cut vegetables. In addition to unprocessed vegetables, Can be interpreted to mean both unprocessed fruits or unprocessed agricultural products, grains, roots, stalks, leaves, or fruits that can produce an effect.

An embodiment of the present invention is a method for producing a chitosan powder, comprising the steps of immersing fresh agricultural products in sterilized water containing weakly acidic electrolytic water and organic acid having a pH of from 5.0 to 6.5 and then washing and drying the dried fresh produce, And then chitosan-coated on the surface of the fresh agricultural product.

Another embodiment of the present invention is a method of cleaning a fresh produce comprising dipping and then washing the fresh produce in a solution containing active calcium, the washed fresh produce comprising chlorine and consisting of weakly acidic electrolytic water and organic acid having a pH value of 5.0 to 6.5 Dipping in sterilized water, followed by washing and drying, and dipping the dried fresh produce in a chitosan solution to coat chitosan.

The weakly acidic electrolytic water used in the method of sterilizing fresh produce of the present invention may contain a chlorine concentration of 10 to 100 ppm, preferably 10 to 50 ppm, more preferably 20 to 40 ppm.

The pH of the slightly acidic electrolytic water used in the method for sterilizing fresh produce of the present invention may be preferably from 5.0 to 5.7.

As a preferred embodiment of the present invention, the weakly acidic electrolytic water used in the method of sterilizing fresh produce of the present invention can be produced by using a weakly acidic electrolytic water producing apparatus to use electrolytic water. For example, when diluted hydrochloric acid and sodium chloride are used, 1 to 5 mL / min, a voltage of 3 to 4 V, and a current of 5 to 15 A, using a pump at a flow rate of 1 to 10 L / min.

The organic acid used in the method for sterilizing fresh produce of the present invention may be at least one selected from the group consisting of fumaric acid, acetic acid, ascorbic acid and citric acid.

In the method for sterilizing fresh produce of the present invention, said organic acid may preferably be fumaric acid.

The organic acid used in the method of sterilization of the fresh produce of the present invention is dissolved in a sterile distillation shoe and dissolved in a concentration of 0.1 to 3 w / v%, preferably 0.3 to 1% (w / v), more preferably 0.3 to 0.7% (w / v).

The organic acid used in the method for sterilizing fresh produce of the present invention may be added to weakly acidic electrolytic water to stabilize the acidity which is limited by chloric acid.

The active calcium (CaO) used in the method of sterilization of fresh produce of the present invention may be added to water, for example, sterilized distilled water or purified water in an amount of 0.1-3 w / v%, preferably 0.1-1% (w / v) And more preferably 0.1 to 0.5% (w / v).

In the method for sterilizing fresh produce of the present invention, the fresh produce can be immersed in the sterilized water for 0.5 to 10 minutes, preferably 1 to 5 minutes, more preferably 2 to 4 minutes.

In the method of sterilizing fresh produce of the present invention, the dried fresh produce may be immersed in the chitosan solution for 0.5 to 10 minutes, preferably 1 to 5 minutes, more preferably 2 to 4 minutes.

In the method for sterilizing fresh produce of the present invention, the fresh produce can be dipped in the solution containing the active calcium for 0.5 to 10 minutes, preferably 1 to 5 minutes, more preferably 2 to 4 minutes.

The method for sterilizing fresh produce of the present invention is characterized in that the sterilized fresh produce is immersed in the sterilized water containing the active calcium solution and / or the weak acid electrolytic water and the organic acid, and the chitosan coating step, Can be used.

In the method for sterilizing fresh produce of the present invention, the washing may be performed in one or more physical treatments selected from the group consisting of ultrasonic treatment, microbubble injection treatment, ultraviolet irradiation, water washing treatment and stirring treatment.

In the method of sterilizing fresh agricultural products according to the present invention, it is preferable that the ultrasonic treatment in the washing process is carried out at a temperature of, for example, 300 to 600 W / L for 2 to 5 minutes in consideration of improvement in sterilizing power and economical aspects.

In the method of sterilizing fresh agricultural products according to the present invention, microbubble infusion treatment can also be expected to remarkably improve the sterilizing power if air bubbling is performed at room temperature for 2 to 5 minutes by air injection method.

In the method of sterilizing fresh produce of the present invention, it is preferable that the ultraviolet irradiation is performed for 5 to 20 minutes at room temperature with ultraviolet rays (UV-C).

The method for sterilizing fresh agricultural products according to the present invention is a method of sterilizing fresh agricultural products as described above by treating with sterilized water, washing with water at 100 to 200 rpm for 20 seconds to 10 minutes, Treatment for 2 minutes can achieve more desirable sterilization effect.

The fresh agricultural products to which the method of sterilization of fresh produce of the present invention can be applied include fresh fruits such as apples, drop tomatoes, tomatoes, plums, peaches and citrus fruits, or vegetables such as Chinese cabbages, radishes, lettuce, spinach, sesame seeds, Fresh vegetables such as lettuce, but are not limited thereto.

The present invention also relates to a method for preventing quality deterioration of fresh produce by using the above-described sterilization method.

The method for preventing deterioration in the quality of the fresh produce of the present invention is a sterilization method using the above-mentioned sterilization method, that is, a sterilized water treatment consisting of weakly acidic electrolytic water and organic acid during cold storage of fresh fruits or vegetables. When the active calcium solution treatment and the chitosan coating treatment are carried out, the quality of the fresh fruits and vegetables can be inactivated and the quality deterioration can be prevented.

In the method for preventing the quality deterioration of the fresh produce of the present invention, the fresh produce may include fresh fruits such as apples, drop tomatoes, tomatoes, plums, peaches, citrus fruits, Fresh vegetables such as cabbage and lettuce, but are not limited thereto.

Hereinafter, the present invention will be described in detail with reference to examples. However, these embodiments are only for explaining the present invention in more detail, and the scope of rights of the present invention is not limited thereto.

<Examples>

1. Materials and Methods

(One). Selection and Culture of Strain

For the microorganism Listeria monocytogenes (ATCC 19118 and Scott A) and Escherichia coli O157: H7 (ATCC 23150 and 43895).

E. coli O157: H7 and L. monocytogenes were streaked on Sorbitol Mac Conkey agar (SMCA) and Oxford base medium agar (OBMA), respectively, and cultured for 24 hours at 37 ° C. A single colony was added to 10 ml of tryptic soy broth (TSB) medium, and cultured at 37 DEG C for 19 hours. Thereafter, 0.1 ml of the culture was transferred to 50 ml of TSB medium and cultured at 37 占 폚 for 19 hours.

Cells of each cultured strain were centrifuged for 10 minutes at a rotation speed of 4000 g using a 50 ml sterilized centrifuge tube. The collected pellet was washed with 0.1% peptone water and washed with 0.1% buffered peptone water (BPW) And the resulting solution was adjusted to a final concentration of 10 ^{8 to 9} CFU / ml. The number of each culture was determined by plating 0.1 ml of tryptic soy agar (TSA, Difco) and culturing at 37 ° C for 24 hours.

Three 50 ml suspensions of each strain were mixed in a 500 ml sterile Erlenmeyer flask and 450 ml of each pathogen was used in the experiment.

(2). Sample preparation and vaccination

The apples purchased at the local supermarket were transported directly to the laboratory using a 4 ° C ice bag. Prior to inoculation, the apples were soaked in 70% (w / v) ethanol for 1 minute to reduce naturally occurring contamination.

The sterilized apples were rinsed twice with sterile distilled water (DW) and then dried on a clean bench at 23 ° C for 1 hour. Approximately 1 Kg (about 8-9) apples were used in one experiment and non-sterilized apples were used to evaluate the germicidal efficacy of naturally occurring bactericidal treatments.

In addition, 450 ml of the culture medium as the inoculum was mixed with 550 ml of 0.1% BPW to prepare a 1 L pathogen suspension.

The dried apple and the non-sterilized apple were immersed in 1 L (about 7-8 log CFU / ml) of each pathogen suspension prepared above, homogenized by manual stirring for 10 minutes, and then the inoculated sample was washed And dried on a bench for about 1 hour to adhere pathogens to the surface of the apples.

(3). Preparation of bactericide solution

The SAEW was developed using a self-developed electrolytic water generator at a flow rate of 2 ml / min using dilute hydrochloric acid (5%, Sigma-Aldrich, St-Louis, USA) and sodium chloride (2M, Sigma, USA) 3.8 to 3.9 V, and 10 A current.

The solution was diluted with tap water at a flow rate of 4 L / min using a barnant masterflex tube (Barnant Co., IL, USA), and a chlorine concentration of 30 ppm, a pH of 5.42 ± 0.15, an ORP of 818 to 854 mV (SAEW) was prepared.

The slightly acidic electrolytic water prepared above was stored in a polypropylene container until it was used in the following experiment.

The pH of the slightly acidic electrolytic water solution was measured with a dual-scale pH meter (Accumet 155 model 15, Fisher Scientific Co., Fair Lawn, NJ), and the concentration of chlorine in the slightly acidic electrolytic water solution was measured using a digital chlorine test kit (RC-3F, Kasahara Chemical 157 Instruments Corp., Saitama, Japan).

The fumaric acid solution was prepared by dissolving fumaric acid in sterile distilled water to a concentration of 0.5% (w / v) (pH about 2.38 ± 0.19).

In addition, the active calcium (CaO) solution was prepared at a concentration of 0.2% (w / v) (pH 12.09 ± 0.36) by dissolving active calcium in sterile distilled water.

(4). Disinfectant treatment method

6 L of each bactericide was placed in a washing tank (stainless steel, 10 L). The treatment conditions were as follows.

- Apples were treated with distilled water (DW), active calcium (CaO), fumaric acid (FA) and acidic electrolytic water (SAEW) for 3 minutes at room temperature,

- Fumaric acid + micro acidic electrolytic water (F + E): treated in a washing tank in which SAEW 3 L and FA 3 L are mixed

- Fumaric acid + acidic electrolytic water (C-F + E) after active calcium treatment: After immersing the fruit (apple) batch in CaO for 3 minutes, F + E treatment

- After each disinfectant treatment, the apples were neutralized with 0.5% (w / v) Na ₂ S ₂ O ₃ + 0.85% (w / v) NaCl) Transfer to a new wash tank containing 6 L to stop the bactericidal effect for 1 minute

- To treat the chitosan solution of chitosan concentration of 1% (w / v) concentration, the chemical solution after each treatment was removed, the rinsing tank was rinsed twice with distilled water and then dried

- After drying, DW, F + E and C-F + E treated apples were immersed in the chitosan solution for 2 minutes

- In order to evaluate the direct synergy effect of SAEW, FA and chitosan treatment (Ch), F + E + Ch, which is a mixture of Ch and SAEW + FA, was applied. Fruit) was immersed in the F + E + Ch solution for 3 minutes

(5). Microbiological analysis

To evaluate the effect of disinfectant treatment, fruits (apples) were placed in a Whirl Pack bag (Nasco Whirl-Pak, Janesville, Wis., USA) containing 100 ml of neutralization medium, and the apples were vigorously shaken for 5 minutes.

L. monocytogenes was diluted in Sorbitol Mac Conkey agar (SMCA), and also in E. coli . coli O157: H7 was cultured on Oxford base medium agar (OBMA).

Total aerobic bacteria (TAB) were counted after incubation at 37 ℃ for 24-48 hours using tryptic soy agar (TSA) medium.

(6). Measuring apple quality during storage

To determine the effect of hurdle treatment on fruit quality, the color and texture of apples were measured.

The color was measured with a CR-400 Minolta chroma meter (Minolta, Inc., Tokyo, Japan) and the texture analysis was performed using a CT3 texture analyzer (Brookfield Engineering Co., Ltd.) containing TA 25/1000 and TA 11/1000 probes Lab. Inc, Middleboro, MA, USA) was used to measure the hardness of apples.

2. Experimental results

(One). After the disinfectant treatment, the surface of the aerobic microorganisms on the apple surface Abatement  effect

The effect of reducing the aerobic microorganisms present on the surface of the apple after the disinfectant treatment is shown in Fig.

In Fig. 1, DW is treated with distilled water, FA with fumaric acid, CaO with active calcium, SAEW with weakly acidic electrolytic water, DW-Ch with chitosan coating after distilled water, F + E with fumaric acid + + F + E-Ch is treated with fumaric acid + micro acidic electrolytic water combined with chitosan coating + F + E + Ch is treated with fumaric acid + microacid electrolytic water + chitosan, C-F + E is treated with fumaric acid + , C-F + E-Ch refers to chitosan-coated treatment after treatment with active calcium and fumaric acid + microacid electrolytic solution.

As shown in FIG. 1, when the apple surface was treated with a control (distilled water) and a single disinfectant (active calcium, fumaric acid, and acidic electrolytic water), the values were 0.42 ± 0.06, 1.15 ± 0.15, 1.61 ± 0.22, and 2.23 ± 0.15 log CFU / fruit of the present invention.

For the microbial reduction effect of the combined treatments of single disinfectant treatment groups, DW-Ch was 0.92 ± 0.13 CFU / fruit, F + E was 3.09 ± 0.83 CFU / fruit, F + E + Ch was 2.50 ± 0.11 CFU / fruit, C -F + E, 3.49 ± 0.24 CFU / fruit, F + E-Ch and C-F + E-Ch showed that the aerobic microorganisms were all reduced ( p <0.05).

The microbial reduction effect of F + E-Ch and C-F + E-Ch treatments is thought to be caused by a chemical reaction between chlorine and amino groups in the chitosan structure.

(2). Of pathogenic microorganisms inoculated on the apple surface after disinfectant treatment Abatement  effect

After fungicide treatment eotneunde shows the effect of reducing the pathogenic microbes inoculated into the apple surface in Figures 2a and 2b, 2a is L. monocytogenes cytokines jeneseu (Listeria monocytogenes ), Fig. 2b shows a reduction effect of Escherichia coli , O157: H7, respectively.

In FIGS. 2A and 2B, DW is treated with distilled water, FA is treated with fumaric acid, CaO is treated with active calcium, SAEW is treated with slightly acidic electrolytic water, DW-Ch is treated with distilled water and chitosan coating, F + E is treated with fumaric acid + F + E + Ch is treated with fumaric acid + micro acidic electrolytic water + chitosan, C-F + E is treated with fumaric acid + micro acidic electrolytic water after active calcium treatment, F + E-Ch is treated with fumaric acid + Chitosan coating treatment, C-F + E-Ch means treatment with active calcium, fumaric acid plus micro acidic electrolytic solution followed by chitosan coating.

As shown in FIG. 2A, microbial reduction effects of L. monocytogenes on the surface of apples were 0.99 ± 0.08 and 1.65 ± 0.17, respectively, in the control (distilled water) and single disinfectant (active calcium, fumaric acid and microacid electrolytic water) 2.19 ± 0.25 and 2.84 ± 0.11 log CFU / fruit, respectively.

Also, As shown in FIG. 2b, the microbial reduction effect of the single microbicide against E. coli O157: H7 was similar to that of the single microbicide treatment after the inoculation with L. monocytogenes . Distilled water, active calcium, fumaric acid, Were 0.67 ± 0.11, 1.40 ± 0.19, 2.05 ± 0.22 and 2.39 ± 0.19 log CFU / fruit, respectively.

On the other hand, DW-Ch was 1.22 ± 1.22 CFU / fruit, F + E was 3.84 ± 0.71 log CFU / fruit and F + E + fruit was the highest among the groups treated with L. monocytogenes. Ch was 3.06 ± 0.02 log CFU / fruit.

After the combined treatment of the other disinfectants, L. monocytogenes was measured after coating with chitosan, and all of them were found to be below the detection limit.

In addition, as shown in FIG. 2B, the combination treatment of E. coli O157: H7 with a single microbicide showed similar microbial reduction effects as that of the combination of microbicides after L. monocytogenes inoculation.

As can be seen from the above results, the microbial reduction effect of the single microbicide was better than that of the single microbicide treatment, but the reduction effect of L. monocytogenes and E. coli O157: H7 was different according to the combination treatment.

That is, the combined treatment of fumaric acid and microacid electrolytic water after the active calcium treatment completely inactivated L. monocytogenes but did not completely inactivate E. coli O157: H7.

(3). Measure the effect of hurdle treatment on the growth of microorganisms during storage at 4 ℃

The results obtained by analyzing the effect of the sterilization agent and chitosan-coated apple on the survival of aerobic bacteria on the surface of the apple while being stored at 4 ° C are shown in FIG.

In FIG. 3, DW is treated with distilled water, DW-Ch treated with distilled water, chitosan coated, F + E + Ch treated with fumaric acid + microacid electrolytic water + chitosan, F + E-Ch treated with fumaric acid + Chitosan coating treatment, C-F + E-Ch means treatment with active calcium, fumaric acid plus micro acidic electrolytic solution followed by chitosan coating.

As shown in FIG. 3, 4.77 ± 0.06, 4.27 ± 0.23, and 2.78 ± 0.56 log CFU / g were decreased in DW, DW-Ch and F + E + Ch, (shelf life limit) was 9, 13, and 17 days.

On the contrary, when chitosan was coated (F + E-Ch) after fumaric acid and microacid electrolytic water were combined with chitosan after combination of active calcium + fumaric acid + E-Ch) shows microorganism detection rate below the detection limit for all periods, exhibits a high microbial reduction effect, and can prolong the storage period for storing apples.

4A and 4B show the results of examining the viability (microbicidal effect) of the microorganisms during the storage period according to the fungicide and chitosan coating conditions after inoculating the surface of the apple. Fig. 4A is a graph showing the results of Listeria monocytogenes Listeria monocytogenes ), Figure 4b shows the bactericidal effect of Escherichia coli ) O157: H7. &Lt; / RTI &gt;

In Figs. 4A and 4B, DW is treated with distilled water, DW-Ch is treated with distilled water, chitosan coating is performed, F + E + Ch is treated with fumaric acid + microacid electrolytic water + chitosan, F + E-Ch is treated with fumaric acid + Chitosan coating treatment after combination treatment, C-F + E-Ch treatment after active calcium treatment, fumaric acid + micro acidic electrolytic water treatment followed by chitosan coating treatment.

4a and 4b, after the inoculation of L. monocytogenes and E. coli O157: H7 in the same manner as the effect of reducing the aerobic bacteria on the surface of the apple, the effect of the coating treatment after the fungicide combination treatment was examined. As a result, (F + E-Ch) and chitosan coated (C-F + E-Ch) after active calcium + fumaric acid + micro acidic electrolytic water treatment And the results of microorganism detection below the limit are shown.

(4). Measure the effect of hurdle treatment on the quality change of apples during storage at 4 ℃

The results of measuring the effect of disinfectant treatment and coating treatment on the quality (hardness, chroma) of apple during 21 days storage at 4 ° C are shown in Table 1 (hardness) and Table 2 (chromaticity) -Ch, F + E + Ch, F + E-Ch and C-F + E-Ch are as described in (3) above.

As shown in Table 1, there was no significant difference in apple hardness between the initial stage of storage and the final stage in case of DW, DW-Ch, F + E + Ch and F + E- The hardness value of 18127 ± 68 g between 0 and 21 days after E-Ch treatment was significantly decreased (p <0.05).

There was no significant difference in the hardness values between the untreated apple (control) and the apple treated with the bactericide (p> 0.05).

As shown in Table 2, there was no significant change in the L, a, and b values of the apples coated with the bactericide or the fungicide between 0 and 21 days at 4 ° C (p> 0.05) , F + E + C treated fruits showed a significant difference in the a ^* value of apples compared to the control group during storage (p <0.05).

There was also a significant difference in b ^* values between the untreated control and the F + E-Ch treated apple (p <0.05).

The results of this study showed that there was no significant difference in the color values (L, a, b) between unsweetened fruits and fruits treated with disinfectant or fungicide during storage period (p> 0.05) Suggesting that the combination of electrolytic water, fumaric acid and chitosan did not affect the chromaticity of the apples.

In addition, there was no significant change in the color value of apple between the untreated apple (control) and the apple treated with the bactericide (p> 0.05).

As can be seen from the above, the chitosan coating treatment can inactivate the quality of the apple fruit and prevent the quality deterioration in the chitosan coating treatment after F + E and C-F + E treatment.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, many variations and modifications may be made without departing from the scope of the present invention as defined by the following claims. It will be understood that the present invention can be changed.

Since the method of sterilizing fresh agricultural products according to the present invention has an advantage of being excellent in sterilizing power and cleaning power against fresh vegetables and fruit and also having no harmful components after sterilizing and washing, it can be effectively used for washing various foods for a healthy dietary life. The present invention can be applied to the technical field to which the invention belongs.

Claims (13)

Fresh agricultural products were immersed in sterilized water containing weakly acidic electrolytic water having a concentration of 30 ppm of chlorine and a pH of 5.42 ± 0.15 and a redox potential of 818 to 854 mV and fumaric acid having a concentration of 0.5% (w / v) for 3 minutes , Washing and drying; And
And dipping the dried fresh produce in a chitosan solution having a concentration of 1% (w / v) of chitosan for 2 minutes to coat chitosan. Immersing the fresh produce in a solution containing active calcium at a concentration of 0.2% (w / v) for 3 minutes and then washing;
The washed fresh produce was added to sterilized water containing weakly acidic electrolytic water having a concentration of 30 ppm of chlorine and a pH of 5.42 ± 0.15 and a redox potential of 818 to 854 mV and fumaric acid having a concentration of 0.5% (w / v) For 3 minutes, followed by washing and drying; And
And dipping the dried fresh produce in a chitosan solution having a concentration of 1% (w / v) of chitosan for 2 minutes to coat chitosan. delete delete delete delete delete delete delete delete The method according to claim 1 or 2, wherein the washing step is performed in parallel with at least one kind of physical treatment selected from the group consisting of ultrasonic treatment, microbubble injection treatment, ultraviolet irradiation, water washing treatment and stirring treatment Methods of sterilization of fresh produce. The fresh produce according to claim 1 or 2, wherein the fresh produce is selected from the group consisting of apple, drop tomato, tomato, plum, peach, citrus, cabbage, radish, lettuce, spinach, sesame seeds, cabbage, Or more of the total weight of the fresh agricultural product. A method for preventing quality deterioration of fresh produce using the sterilization method of claim 1 or 2.

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