Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effects of Phytoncide Treatment on the Physicochemical, Microbiological, and Sensory Characteristics of Fresh-cut Lettuce

Phytoncide 처리가 신선편이 양상추의 저장 중 이화학적, 미생물학적 및 관능적 특성에 미치는 영향

  • Kim, Do-Hee (Department of Food Science and Technology, Kyungpook National University) ;
  • Kim, Han-Bit (Department of Food Science and Technology, Kyungpook National University) ;
  • Moon, Kwang-Deog (Department of Food Science and Technology, Kyungpook National University)
  • Received : 2013.02.21
  • Accepted : 2013.03.18
  • Published : 2013.04.30
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Abstract

The effect of phytoncide solution treatment on the browning and quality of fresh-cut iceberg lettuce during storage was studied. The treatments were applied as four solutions adjusted at $10^{\circ}C$: distilled water (DW) as the control; edible ethanol (EE); 1% (v/v) phytoncide essential oil from pine needle diluted with distilled water (DP); and 1% (v/v) phytoncide essential oil diluted with edible ethanol (EP). Fresh-cut lettuce was dipped in each solution for 60 sec, was rinsed with distilled water, was packaged with an OPP film bag, and was then stored at $4^{\circ}C$ for 12 days. The EP group had a significantly high level of total soluble solids, titratable acidity, and carbon dioxide, and low total bacteria counts, pH, and oxygen. The sensory score of color in the EP group recorded a high value, but the EE and EP groups recorded low scores in aroma and taste during the storage period. Alcohol and phytoncide were vaporized by opening the package for two hours, and the score of the aroma and taste of EP showed no differences from those of the other groups. Based on the above results, it was determined that the phytoncide essential oil diluted in edible alcohol with 1% solution inhibited the browning of and microbial growth in fresh-cut lettuce, and will be a useful natural compound in maintaining the quality of fresh-cut produce.

본 연구는 솔잎 유래의 phytoncide essential oil을 증류수에 희석한 것(1%, v/v, DP)과 식용 에탄올에 희석한 것(1%, v/v, EP), 증류수(DW) 및 식용 에탄올(EE)을 침지액으로 이용하였다. pH는 DW 처리구에서 가장 높고 EP 처리구에서 가장 낮았으며, 증류수보다는 에탄올 포함 처리구에서, 대조구보다는 phytoncide 성분이 포함된 처리구에서 낮은 pH인 것으로 나타났다. 적정산도는 EP 처리구가 가장 높고, DW 처리구가 가장 낮은 것으로 나타나 pH의 결과와 잘 일치하는 경향이었다. 총 가용성 고형분 함량은 1.60~2.23의 범위로, 에탄올이 포함된 EE 및 EP 처리구에서 유의적으로 높은 함량으로 나타났으며, 포장필름 내 기체조성 분석결과, EP 처리구가 modified atmosphere packaging (MAP)의 원리인 저산소 및 고이산화탄소 조건인 것으로 나타났다. 관능검사 결과, 외관, 색 및 갈변 정도에서 EP 처리구가 유의적으로 높은 점수를 얻었으며, DW 처리구가 가장 낮은 점수를 얻어 갈변 저해에 뛰어난 효과가 있음을 알 수 있었다. 총균수는 저장 중 꾸준히 증가하는 경향이었으며, EP 처리구가 가장 완만한 증가율을 보여 항갈변뿐만 아니라 항균에도 효과가 있음을 확인할 수 있었다. 이러한 결과들로 보아 EP 처리구는 갈변 저해 및 항균에도 효과가 뛰어나 품질 유지에 긍정적인 영향을 미치므로, 고품질 신선편이 양상추의 가공 및 유통에 있어 효과적인 방법으로 이용될 수 있을 것이라 기대된다.

Keywords

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