Effect of relative humidity on the microbial and physicochemical characteristics of 'Samnamul' (Aruncus dioicus var. kamtschaticus) during storageopen access
- Kim, A.-N.; Lee, K.-Y.; Kang, J.Y.; Rahman, M.S.; Heo, H.J.; Choi, S.-G.
- Issue Date
- Korean Society of Food Preservation
- ' Samnamul' ; Aruncus dioicus var. kamtschaticus; Quality characteristics; Relative humidity; Storage
- Korean Journal of Food Preservation, v.27, no.2, pp.159 - 169
- Journal Title
- Korean Journal of Food Preservation
- Start Page
- End Page
- The effect of relative humidity (11-96%) on the numbers of microorganisms, color values, total phenolic contents, antioxidant activities, and oxidative enzyme activities of 'Samnamul' (Aruncus dioicus var. kamtschaticus) was examined during storage at 10°C. It was found that an increase in the relative humidity led to increases in the number of aerobic bacteria, yeast, and mold during storage, while the samples stored at a higher relative humidity exhibited lower L and b values, in addition to higher a values, thereby indicating progressive browning. Furthermore, the total phenolic contents and antioxidant activities decreased upon increasing the relative humidity during storage at 10°C, and storage at a higher relative humidity resulted in increases in the oxidative enzyme activities (e.g., polyphenol oxidase and peroxidase activities) over 4 weeks. The obtained result therefore indicate that the low oxidative enzyme activities of samples stored at a low relative humidity restrict enzymatic oxidation and browning, thereby maintaining the sample color and nutritional quality. As a result, storage at a lower relative humidity is considerably effective for extending the shelf life of 'Samnamul'. Copyright ? 2020 The Korean Society of Food Preservation.
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