이산화염소수와 Ultraviolet-C 병합 처리에 따른 레드 치커리와 청경채의 저장 중 품질에 미치는 영향

The combined effects of 10 kJ/㎡ ultraviolet-C (UV-C) with 50 ppm aqueous chlorine dioxide (ClO₂) on the qualities of red chicory and pak choi were examined. After the treatment, the samples were stored at 4±1℃ for 7 days. The combined treatment of ClO₂/UV-C reduced the initial populations of total aerobic bacteria in the red chicory and pak choi by 2.64 and 2.55 log CFU/g, respectively, compared to those of the control. Also, the populations of yeast and molds in the red chicory and pak choi by combined treatment were reduced by 2.41 and 2.00 log CFU/g, respectively. In addition, after 7 days of storage the total aerobic bacteria populations in the red chicory and pak choi were reduced to 3.71 and 3.93 log CFU/g, compared to 6.31 and 6.62 log CFU/g for the control, resulting in a significant decrease. Hunter L, a, and b values of red chicory and pak choi were not significantly different among the treatments. Non-thermal treatment caused a negligible change in sensory evaluation. These results suggest that the combined treatment of 50 ppm ClO₂ with 10 kJ/㎡ UV-C can be useful for maintaining the qualities of red chicory and pak choi.