KR102351611B1 - Method for precleaning of fresh-cut vegetables - Google Patents

Abstract

The present invention relates to a preprocessing method of a freshness convenience agriculture food and a freshness convenience agriculture food preprocessed by the same. According to the present invention, preprocessing has an excellent effect of controlling a microorganism of a freshness convenience agriculture food and suppressing browning of a cut surface and prevents rotting and spoilage of a freshness convenience agriculture food after long-term storage to extend an expiration period.

Description

{Method for precleaning of fresh-cut vegetables}

The present invention relates to a pre-treatment method of fresh cut agri-food, and more particularly, to a pre-treatment method for microbial control and browning prevention of fresh cut agri-food, and fresh cut agri-food pretreated thereby.

The recent food consumption trend is showing a clear change from the previous nutrition intake to the health-oriented and convenience-oriented direction. According to these changes, consumption of agricultural products such as fruits and vegetables among food materials is remarkable. In particular, in line with the recent well-being era, the consumption of fresh-cut vegetables that are harvested and supplied directly from the production area rather than processed products of fruits or vegetables is rapidly increasing.

The fresh agri-food is a product that uses agricultural products such as fruits and vegetables as raw materials to maintain its unique freshness and imparts ease of use. Because the cells of the tissue are alive as they are without processing such as, etc., it is possible to ingest the influencing ingredients unique to the material, and has a characteristic of good texture and flavor.

As consumers' preference for agricultural products in a convenient and ready-to-eat state increases, the existing method of distributing and storing large-scale fruits and vegetables, for example, distribution in box form, has shifted away from the method of distributing fresh slices in the same way as agri-food. There is a need for a primary convenient processing distribution form that packs only the parts that can be consumed on a small scale and delivers them directly to consumers.

Currently, as the processing method used for processing fresh slices of agri-food, the raw material pre-treatment technology and packaging technology form the basis, and most of these pre-treatment and packaging technologies are conventionally used for pre-cooling, pre-treatment or low temperature for large-scale agricultural products. It is not applied to the technology for small packaging in mountainous areas, as storage is the main component.

For example, fresh slices are a product that simply washes and cuts as a processing process of agri-food, and the shelf life is only 1 to 2 days at low temperatures. There is a need for selective utilization of appropriate processing and packaging technologies.

In addition, another important part in the manufacture, distribution, and sale of fresh sliced agri-food is to secure safety from harmful microorganisms. Fresh agri-food is highly susceptible to microbial contamination and propagation due to exposure to air at the cut surface and high moisture content in the packaging. In fact, in the case of fruits, browning and tissue softening are the biggest problems due to their high acidity and soluble solids content, but vegetables have a relatively high pH, which can pose a very serious threat to product safety due to the proliferation of harmful microorganisms.

In particular, since freshly cut agri-food usually goes through only a simple convenient processing process, the cell mass of general microorganisms, which have a competitive advantage in proliferation, is reduced, whereas pathogenic microorganisms can be contaminated more easily. In fact, frequent detection of pathogenic strains, including food poisoning bacteria, has been reported in fresh agri-food.

Therefore, it is very urgent to develop a technology for a method that can greatly improve product performance and shelf life by securing microbial safety and minimizing quality deterioration in the process of storing, distributing and selling fresh sliced agri-food, which is in rapid demand in recent years. However, research on this is still lacking.

Chinese Patent Publication CN 101416690 A (2009.04.29.) discloses cleaning salts for melon vines, fruits and vegetables containing refined salt, calcium hypochlorite, sodium citrate and sodium dodecyl sulfate. Korean Patent Application Laid-Open No. 10-2001-0033791 (April 25, 2001) discloses a method for preserving raw vegetables using a preservative solution containing calcium ions, ascorbate ions or erythorbate ions. Japanese Patent Laid-Open Publication JPH 06276931 A (October 4, 1994) discloses a liquid seasoning for preventing discoloration and maintaining freshness of vegetables in which polylysine and ethyl alcohol are blended.

An object of the present invention is to develop and provide a pretreatment method for fresh slices agri-food that can extend the shelf life by controlling microorganisms in fresh slices agri-food through washing without a separate manufacturing device and suppressing browning.

The present invention comprises the steps of (A) immersing the cut fresh agri-food in an aqueous solution of calcium hypochlorite; (B) washing; and (C) spraying an aqueous solution of sodium erythorbate on the washed fresh slices agri-food.

In the pre-processing method of the fresh cut agri-food of the present invention, the fresh cut agri-food may be, for example, at least one selected from leaf vegetables, root vegetables, fruits and vegetables, cut vegetables, flower vegetables, pure vegetables and fruits.

In the pretreatment method of fresh cut agri-food of the present invention, the aqueous solution of step (C) preferably further contains ε-polylysine in addition to sodium erythorbate.

In addition, the present invention provides a fresh agri-food prepared by pretreatment with an aqueous solution of calcium hypochlorite and an aqueous solution of sodium erythorbate.

In the fresh agri-food of the present invention, the aqueous solution of sodium erythorbate preferably further contains ε-polylysine.

In the present invention, the fresh agri-food may be, for example, any one or more selected from leafy vegetables, root vegetables, fruits and vegetables, rhizome vegetables, flower vegetables, pure vegetables and fruits.

In the present invention, the fresh cut agri-food is preferably improved in at least one function selected from microbial control, browning suppression of cut surfaces, rotting suppression and spoilage suppression.

The pre-treatment of the present invention has the advantage of being excellent in the effect of controlling the microorganisms of the fresh cut agri-food and inhibiting the browning of the cut surface, and the fresh cut agri-food does not rot and spoilage even after long-time storage, so that the shelf life can be extended.

1 is a view showing the appearance of lettuce stored for a week at 10 ℃ after the pretreatment of Comparative Example 2.
2 is a view showing the appearance of lettuce during pretreatment according to the use of antioxidants.
3 is a view showing the appearance of lettuce during pretreatment according to the preservative mixed use.
4 is a view showing the appearance of the apple during the pretreatment according to the use of Examples 1 to 3.

The demand for fresh fruits and vegetables is increasing as research results on the antioxidant, anti-cancer, and immune-enhancing functions of fresh fruits and vegetables have been published. Recently, the consumption trend has changed toward purchasing and consuming high-quality fruits and vegetables conveniently rather than in price and quantity.

In line with these consumer needs, fresh agri-food products with freshness and convenience are increasing. After washing and cutting agri-food, it is packaged and distributed in an appropriate shape and size for easy consumption. Control of microorganisms and preventing browning of the cut surface are the most important in order to maintain marketability within the expiration date.

Accordingly, the present invention comprises the steps of (A) immersing the cut fresh agri-food in an aqueous solution of calcium hypochlorite; (B) washing; and (C) spraying an aqueous solution of sodium erythorbate on the washed fresh slices agri-food.

Hereinafter, the present invention will be subdivided into each step and described.

<Step A: Immersion Step>

This step is a process of immersing the cut fresh cut agri-food in an aqueous solution of calcium hypochlorite.

The disinfectant mainly used for controlling microorganisms is an aqueous sodium hypochlorite solution known as lax, which prevents spoilage due to microbial growth and improves storage properties. However, due to strong alkalinity, when the continuous washing process is applied, the pH is too high and the sterilization power is lowered. In particular, when chlorine-based disinfectants are used together with acidic solutions, toxic chlorine gas may be generated, so caution is required.

On the other hand, calcium hypochlorite is one of the chlorine-based bleach, and is obtained by reacting _{calcium hydroxide (Ca(OH) 2 ) with chlorine.} Usually, the reaction product is not separated and is used as a high-level bleaching powder. It is used as a bleaching agent for fabrics, sterilization and disinfection of tap water and swimming pool water, a deodorant, and a growth inhibitor for mold and algae.

Calcium hypochlorite used in the present invention has a strong sterilizing power of a chlorine-based disinfectant, but the diluted solution has a low pH, so it is very economical because it has the advantage of not needing to use a separate acidity control agent.

On the other hand, the calcium hypochlorite diluent is preferably diluted so that the cut fresh agri-food has a residual chlorine amount of 50 to 1,000 ppm. When calcium hypochlorite is diluted to have a residual chlorine content of less than 50 ppm, the effect of inhibiting the microbial growth of cut fresh slices is insignificant. It is not economical because calcium chlorate is added.

<Step B: Washing Step>

This step is a process of washing the fresh slices immersed in step A. This process is preferably a process for reducing the amount of residual chlorine in agri-food to 10ppm or less, and washing with tap water is sufficient.

<Step C: Spraying Step>

This step is a process of spraying an aqueous solution of sodium erythorbate on the washed fresh slices agri-food. A liquid mixture mixed with a diluent may be sprayed. When it is used in an immersion liquid, it can be washed off during the post-washing process and the amount used is increased, so there is an advantage in that it can increase the effect and reduce the cost through spraying after washing.

Sodium erythorbate is white or yellow crystals or crystalline powder, odorless but slightly salty. The chemical formula is C ₆ H ₇ O ₆ Na·H ₂ O. It is soluble in water, insoluble in alcohol. The pH of an aqueous solution of sodium erythorbate (1→20) is 5.5-8.0. As a strong reducing agent, it is stable in a dry state, but is easily oxidized in an aqueous state and is easily decomposed because oxidation is accelerated by heat, light, and heavy metal ions.

In particular, sodium erythorbate is markedly decomposed by copper ions. Chemical properties are almost similar to ascorbic acid, but as an isomer of ascorbic acid, the effect of vitamin C is 1/20 or less that of ascorbic acid. It has superior antioxidant effect than ascorbic acid and is inexpensive.

Sodium erythorbate is used for flavor maintenance and browning prevention of vegetables and fruits, prevention of turbidity due to oxidation of beer, as a color development aid for meat and fish, etc. In addition to these foods, it is also used as an antioxidant for butter and cheese. It is also used as a fat oxidation and deterioration inhibitor due to long-term storage of fish and shellfish. It cannot be used other than for the purpose of anti-oxidation, but it can be used in almost all foods for anti-oxidation, and there is no limit on the amount used.

On the other hand, the chemical formula of ε-polylysine is C ₁₈₀ H ₃₆₂ N ₆₀ O ₃₁ , which is a pale yellow powder with strong hygroscopicity and has a slight bitter taste. ε-polylysine is a substance obtained by culturing Streptomyces albulus , a type of actinomycetes, and then adsorbing, separating, and purifying the culture filtrate on an ion exchange resin.

The main component is ε-polylysine, which is a polypeptide in which 20 to 30 pieces of L-lysine, an essential amino acid, are linked in a straight chain at the ε position. It is soluble in water and slightly soluble in ethanol. ε-polylysine is very effective when used in the pH range of 4 to 9, and is mainly used as a preservative in processed foods by inhibiting the growth of microorganisms.

In particular, browning is a phenomenon in which food turns brown during cooking, processing, or storage, and is divided into enzymatic browning by enzymes in food and non-enzymatic browning without enzymes.

In the case of fruits and vegetables, polyphenol compounds contained in them are oxidized by polyphenol oxidase to form quinone compounds, which are polymerized to produce a brown pigment, mainly enzymatic browning. Therefore, in order to prevent browning, a method of inhibiting the activity of polyphenol oxidase (PPO) and peroxydase (POD), which are main enzymes involved in browning, or using an antioxidant has been mainly preceded.

As described above, when the pH is adjusted to 3 or less by using an acidity regulator to inhibit enzyme activity, the product remains sour after washing, resulting in poor marketability. Vitamin C, which is mainly used for acidity control and oxidation prevention, also has a problem of relatively high price and sour taste.

However, in the case of sodium erythorbate, it is an isomer of vitamin C and has the same level of antioxidant power, but the pH of the aqueous solution is close to neutral, so it does not leave a sour taste and the price is low.

On the other hand, the sodium erythorbate diluted solution is preferably sodium erythorbate diluted to 0.1 to 5% (w/v), and the sodium erythorbate diluted solution and the ε-polylysine diluted solution mixture is preferably erythorbate It is preferable to dilute sodium sate to 0.1-5% (w/v) and ε-polylysine to 0.5-3% (w/v).

A dilution of less than the above concentration is not preferable because the effect of inhibiting microbial growth and browning is insignificant, and a dilution exceeding the above concentration is not economical because the increase in the effect of inhibiting microbial growth and browning is insufficient compared to the amount added.

As such, in the present invention, it is preferable that at least one function selected from microbial control of fresh cut agri-food, browning suppression of cut surfaces, rotting suppression and spoilage suppression is improved by the pretreatment method as described above.

In one embodiment of the present invention, the fresh pieces may have different initial contamination levels for each agrifood, so immersion with calcium hypochlorite in the immersion step, washing it to reduce the initial number of bacteria, sodium erythorbate diluted solution or sodium erythorbate and controlling the browning through spraying of the ε-polylysine diluted solution mixture was confirmed to be the most preferable for maintaining the freshness of fresh agri-food.

Meanwhile, in the present invention, the fresh agri-food is preferably at least one selected from leafy vegetables, root vegetables, fruit vegetables, rhizome vegetables, flower vegetables, pure vegetables and fruits, and fresh cut vegetables provided as an agri-food and Any fruit may be included therein, but is not limited thereto. However, more preferably, the fresh agri-food is leafy vegetables, fruits and vegetables, and fruits.

Leafy vegetables refer to leafy vegetables, and include all vegetables that eat leaves, such as cabbage, lettuce, mustard greens, water parsley, cabbage, spinach, lettuce, chicory, and perilla leaves. Root vegetables refer to root vegetables, and include all vegetables that eat roots, including stems, such as radishes, turnips, carrots, beef cattle, potatoes, taro, ginger, bellflower, lotus roots, sweet potatoes, and yam.

In addition, fruits and vegetables refer to fruit vegetables, including red pepper, bell pepper, eggplant, pumpkin, cucumber, tomato, watermelon, melon, melon, strawberry, pea, peanut, and other fruits and vegetables for which seeds are edible. Scaly-leaved vegetables are referred to as scale-stem vegetables, and the entire leaf or sheath of celery, garlic, onion, green onion, sweet potato, salt leek, and leek, etc. or the leaf sheath is enlarged so that the fleshy scale leaf shortens and grows densely around the flat stem. Includes all edible vegetables, including shoots, rhizomes and leaf parts of

In addition, flower vegetables refer to flower vegetables, and include edible vegetables such as cauliflower (cauliflower), broccoli, edible chrysanthemum, rape flower, arugula, basil, radicchio, etc. Pure vegetables are also called nunkyong vegetables, and include asparagus, elm, bamboo shoots, lacquer shoots, and palm tree shoots. Fruits include fruits or fruits of edible fruit trees such as apples, pears, peaches, plums, tangerines, oranges, hallabong, cheonhyehyang, redhyang, grapes, and pomegranates.

Hereinafter, the configuration of the present invention will be described in detail through the following examples and experimental examples. However, the scope of the present invention is not limited only to the following examples and experimental examples, and includes modifications of technical ideas equivalent thereto.

[Example 1. Treatment of chlorine-based disinfectant]

Calcium hypochlorite was dissolved in 10±2℃ water to make a dilution so that residual chlorine was 200ppm, and the cut lettuce and apple were immersed for 90 seconds each.

Thereafter, the amount of residual chlorine was reduced by washing with tap water for 30 seconds.

[Example 2. Chlorine-based disinfectant treatment + antioxidant spray]

In the same manner as in Example 1, each of the lettuce and the apple treated with the disinfectant was pre-treated by spraying a 0.5% dilution of sodium erythorbate.

[Example 3. Chlorine-based disinfectant treatment + antioxidant, preservative mixed solution spray]

A mixture of a 0.5% (w/v) sodium erythorbate dilution solution and a 0.5% (w/v) ε-polylysine dilution solution, which is a microorganism-derived preservative, was added to each of the lettuce and apple treated with the disinfectant in the same manner as in Example 1 above. It was pre-treated by spraying.

[Comparative Example 1. Chlorine-based disinfectant, acidity regulator mixed solution treatment]

Sodium hypochlorite was dissolved in water at 10±2℃ to make a dilution so that residual chlorine was 200ppm, and citric acid was added to adjust the pH to 7±0.5.

Thereafter, the cut lettuce was immersed in the solution for 90 seconds and then washed with tap water for 30 seconds to reduce the amount of residual chlorine.

[Comparative Example 2. Oxygen-based disinfectant]

The cut lettuce was immersed for 90 seconds by cooling the chlorine dioxide diluted solution, chlorine dioxide water to 10±2℃, and then washed with tap water for 30 seconds.

[Comparative Example 3. Electrolysis Disinfected Water]

The cut lettuce was immersed for 90 seconds by cooling the electrolytically disinfected water, non-acidic hypochlorous acid water (10-60ppm residual chlorine) to 10±2℃, and then washed with tap water for 30 seconds.

[Comparative Example 4. Chlorine-based disinfectant treatment + antioxidant, spraying of mixed solution of processed fruits and vegetables]

In the same manner as in Example 1, a mixture of 0.5% (w/v) sodium erythorbate diluted solution and 0.5% (w/v) citrus extract diluted solution of processed fruits and vegetables was sprayed on lettuce treated with disinfectant in the same manner as in Example 1.

[Comparative Example 5. Chlorine-based disinfectant treatment + antioxidant, processed fruits and vegetables, preservative mixed solution spray]

0.5% (w/v) sodium erythorbate diluted solution for lettuce treated with disinfectant in the same manner as in Example 1, 0.5% (w/v) citrus extract diluted solution for processed fruits and vegetables, and 0.5% (w/v) microbial-derived preservative v) A mixture of ε-polylysine dilutions was sprayed.

[Comparative Example 6. Chlorine-based disinfectant treatment + antioxidant spray]

In the same manner as in Example 1, a 0.5% (w/v) vitamin C diluted solution was sprayed on the lettuce treated with a disinfectant.

[Experimental Example 1. Analysis of the number of microorganisms in fresh sliced lettuce according to the type of disinfectant]

In order to measure the number of microorganisms in fresh sliced agri-food according to the type of disinfectant, the lettuce pretreated in Example 1 and Comparative Examples 1 to 3 was stored at 10° C. for one week. The number of general bacteria was measured by preparing a PCA (Plate Count Agar, Difco) medium and culturing it at 37° C. for 24 hours. In addition, 3M's dry medium (petrifilm, USA) was used for the measurement of the number of E. coli/E. coli groups, and was measured by culturing at 35° C. for 24 to 48 hours. The number of bacteria was expressed as log CFU/g by counting colonies after culture.

The results of analysis of the number of microorganisms in the agri-food processed by the methods of Example 1 and Comparative Examples 1 to 3 are shown in Table 1 below.

Number of microorganisms in fresh cut lettuce according to the type of disinfectant (log CFU/g) division Save Day 1 Save Day 7 number of common bacteria coliform count E. coli count number of common bacteria coliform count E. coli count control 4.70 2.30 ND 7.34 2.30 ND Example 1 2.78 ND ND 5.45 ND ND Comparative Example 1 4.48 0.70 ND 6.26 2.85 ND Comparative Example 2 3.97 ND ND 5.30 ND ND Comparative Example 3 3.11 1.93 ND 6.11 ND ND

* ND (Not Detected): Not Detected

As a result of the experiment, when the lettuce (control group) washed only with water was stored at 10 ° C. for a week, the number of general bacteria was 7.34 log CFU / g, whereas Example 1 and Comparative Example 2 were about 5 log CFU / g. It was confirmed that the number of bacteria was reduced. On the other hand, the number of coliforms was not detected in Examples and Comparative Examples 2 and 3, unlike the control group.

However, the microbial control effect of Comparative Example 2 was effective similarly to Example 1, but there was a problem that the cut surface of lettuce after treatment was browned as shown in FIG. 1 is a view showing the appearance of lettuce stored for a week at 10 ℃ after the pretreatment of Comparative Example 2.

The above problem specifies that browning of vegetables may occur when chlorine dioxide disinfectant is used in the additive revolution, thus supporting these results.

As a result, it was confirmed that Example 1 had the best sterilization effect on general bacteria and coliform group compared to Comparative Examples 1 to 3, so that disinfection using calcium hypochlorite was effective when preparing immersion water for immersing fresh slices agri-food. It was confirmed and the following experiment was performed.

[Experimental Example 2. Appearance according to antioxidant treatment for browning control of fresh cut lettuce]

In order to secure the marketability of fresh cut agri-food, it is important to control the browning of the cut surface along with the control of microorganisms. Therefore, after immersion and washing in the method of Example 1, browning was prevented by spraying an antioxidant, and the appearance after storage at 10° C. for one week was observed.

As a result of the experiment, in the case of the control group washed only with water, marked browning occurred on the cut surface, and it was confirmed that the cut surface was also browned in Example 1. On the other hand, in the case of Comparative Example 6 using vitamin C, which has been mainly used in the prior art, it was visually confirmed that browning occurred in the cut surfaces of some lettuce.

On the other hand, in Example 2, browning did not progress to the extent that there was little difference between day 0 and day 7, confirming that the use of sodium erythorbate was very effective in inhibiting browning ( FIG. 2 ). 2 is a view showing the appearance of lettuce during pretreatment according to the use of antioxidants.

[Experimental Example 3: Measurement of the number of microorganisms and improvement of freshness in fresh lettuce according to the mixing of preservatives]

Processed salads are often stored at room temperature due to insufficient storage space in the refrigerator, and then transferred to the refrigerator (below 10℃) just before sale, which causes deterioration of freshness due to storage at room temperature.

Therefore, after reducing the initial number of bacteria by immersion with a disinfectant, spraying the mixed solution serving as an additional preservative when preventing browning with an antioxidant helps to maintain freshness, Examples 2 to 3 and Comparative Example 4 The experiment was carried out with pre-treated lettuce of 5 to 5. The processed lettuce was stored at 10° C. and 18° C., respectively, and microbial analysis was performed in the same manner as in Experimental Example 1. The results are shown in Table 2 below.

Number of microorganisms in fresh cut lettuce according to the use of preservative mixture (log CFU/g) division storage temperature Save Day 1 Save Day 7 number of common bacteria coliform count E. coli count number of common bacteria coliform count E. coli count control 10℃ 4.73 1.60 ND 6.56 3.48 ND 18℃ 5.66 3.21 ND Impossible to measure due to corruption Example 2 10℃ 2.00 1.95 ND 4.48 ND ND 18℃ 4.99 1.70 ND 6.37 ND ND Example 3 10℃ 2.40 0.70 ND 4.85 2.85 ND 18℃ 4.80 0.78 ND 5.00 ND ND Comparative Example 4 10℃ 3.40 1.90 ND 5.85 3.41 ND 18℃ 5.02 0.70 ND Impossible to measure due to corruption Comparative Example 5 10℃ 4.13 1.90 ND 4.00 3.49 ND 18℃ 4.27 1.00 ND 5.74 ND ND

* ND (Not Detected): Not Detected

As a result of the experiment, there was no microbial growth inhibitory effect of citrus extract, a processed fruit and vegetable product, and ε-polylysine, a microorganism-derived preservative, was effective in controlling microorganisms at a storage temperature of 18℃. That is, in the case of Example 3 and Comparative Example 5 to which ε-polylysine was added, the number of general bacteria was about 5 log level after storage at 18° C. for a week, and no coliform group was detected.

On the other hand, as a result of the appearance evaluation conducted together with the microbiological analysis, the control group and Comparative Example 4 had spoilage on the 7th day when stored at 18°C for a week, but no spoilage occurred in the other processing groups. That is, it was confirmed that Examples 2 to 3 showed good appearance both at 10°C and 18°C storage. Additionally, when the ε-polylysine diluted solution was sprayed together, the freshness was maintained even at 18° C., thereby maintaining marketability ( FIG. 3 ). 3 is a view showing the appearance of lettuce during pretreatment according to the preservative mixed use.

[Experimental Example 4. Measurement of the number of microorganisms in fresh sliced apples and improvement of freshness according to the treatment of Examples 1 to 3]

Processed fruits are often stored at room temperature due to insufficient storage space in the refrigerator and then transferred to the refrigerator (below 10°C) just before sale, which causes deterioration of freshness due to storage at room temperature.

In particular, the purpose of this study was to determine whether the above-mentioned pretreatment method is effective for fruits as well as vegetables for apples, which suffer from severe quality deterioration due to browning.

Accordingly, the experiment was conducted with the apples pretreated in Examples 1 to 3. The processed apples were stored at 10°C and 18°C, respectively, and microbial analysis was performed in the same manner as in Experimental Example 1. The results are shown in Table 3 below.

Number of microorganisms in fresh sliced apples according to Examples 1 to 3 pretreatment (log CFU/g) division storage temperature Save Day 1 Save Day 7 number of common bacteria coliform count E. coli count number of common bacteria coliform count E. coli count control 10℃ 2.40 ND ND 5.95 ND ND 18℃ 4.70 ND ND Impossible to measure due to corruption Example 1 10℃ ND ND ND 3.69 ND ND 18℃ 2.17 ND ND 6.52 ND ND Example 2 10℃ ND ND ND 3.60 ND ND 18℃ ND ND ND 7.01 ND ND Example 3 10℃ ND ND ND 2.85 ND ND 18℃ 2.00 ND ND 7.23 ND ND

* ND (Not Detected): Not Detected

As a result of the experiment, even when stored at 18 ° C., the apples washed only with water (control group) decayed, whereas the groups pretreated with Examples 1 to 3 disinfected with calcium hypochlorite did not decay. In addition, it was confirmed that the groups pre-treated with Examples 1 to 3 treated with calcium hypochlorite had less common bacteria than the control group (5.95) even when stored at 10° C. for a week by 3 log.

On the other hand, as a result of the appearance evaluation conducted together with the microbial analysis, it was confirmed that, in the case of apples washed only with water (control), marked browning and microbial infection occurred on the cut surfaces, and it was confirmed that the cut surfaces were browned even in the pretreatment of Example 1.

On the other hand, it was confirmed that the pretreatment of Example 2 had less change in appearance due to browning and a good condition compared to Example 1. In particular, it was confirmed that the use of sodium erythorbate was very effective in inhibiting browning because browning did not progress to the extent that there was little difference between the 1st and 7th days at 18°C.

On the other hand, it was confirmed that the pretreatment of Example 3 showed almost no change in appearance even when stored at 18° C. 4 is a view showing the appearance of the apple during the pretreatment according to the use of Examples 1 to 3.

Claims (7)

(A) immersing the cut fresh agri-food in an aqueous solution of calcium hypochlorite;
(B) washing to reduce the amount of residual chlorine; and
(C) spraying a mixture of a diluted solution of sodium erythorbate and a dilution of ε-polylysine on the washed fresh slices agri-food;
The mixed solution is that sodium erythorbate is diluted to 0.5 to 5% (w / v), ε-polylysine is diluted to 0.5 to 3% (w / v),
A pre-treatment method for fresh cut agri-food that exhibits microbial control, browning suppression of cut edges, rotting and decay suppression effects on fresh cut agri-food.
According to claim 1,
The fresh agri-food is
A pretreatment method for fresh agri-food, characterized in that at least one selected from leafy vegetables, root vegetables, fruit vegetables, rhizome vegetables, flower vegetables, pure vegetables and fruits.
delete After immersing in an aqueous solution of calcium hypochlorite, washing and spraying a mixture of a sodium erythorbate diluted solution and ε-polylysine diluted solution to control microorganisms and suppress browning of the cut surface , erosion inhibition and spoilage inhibition are enhanced, and the mixture is fresh, characterized in that sodium erythorbate is diluted to 0.5-5% (w/v), ε-polylysine is diluted to 0.5-3% (w/v) Convenience agri-food.
delete 5. The method of claim 4,
The fresh agri-food is
Fresh side agri-food, characterized in that at least one selected from leafy vegetables, root vegetables, fruit vegetables, rhizome vegetables, flower vegetables, pure vegetables and fruits.
delete

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