Combined treatment of chlorine dioxide gas, mild heat, and fumaric acid on inactivation of Listeria monocytogenes and quality of Citrus unshiu marc. during storage

초록

Combined treatment of chlorine dioxide (ClO<inf>2</inf>) gas, mild heat, and fumaric acid was performed to reduce microbial growth and maintain quality of Citrus unshiu during storage at 4°C. Citrus unshiu fruits were treated with ClO<inf>2</inf> gas (15 or 30 ppmv), mild heat (40, 50, or 60°C), and fumaric acid (0.1, 0.3, or 0.5%). Combined treatment of 15 or 30 ppmv ClO<inf>2</inf> gas, 50°C mild heat, and 0.5% fumaric acid reduced populations of inoculated Listeria monocytogenes by 3.5∼3.7 log CFU/g. In addition, combined treatment decreased populations of yeast and molds in Citrus unshiu by 2.54 log CFU/g after 30-day storage at 4°C. Combined treatment also reduced the decay rate by 48% after 30 days of storage compared with the control. Total solid content, titratable acidity, and color values were not significantly affected by the combined treatment. Therefore, combined treatment of ClO<inf>2</inf> gas, mild heat, and fumaric acid can be a useful hurdle technology to improve microbial safety and quality of Citrus unshiu during storage. © 2016, Korean Society of Food Science and Nutrition. All rights reserved.

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