저장기간과 온도에 따른 신선편이 방울토마토와 양상추의미생물 종류와 성장패턴 및 품질특성에 관한 연구

초록

The purpose of this study is to investigate the quality changes and contamination of microorganisms such as Escherichiacoli (E. coli) and Staphylococcus aureus (S. aureus) in cherry tomatoes and head lettuces during the storage of differenttemperatures and periods. This study determines the pH levels, color changes and the growth patterns of microorganismsin cherry tomatoes and head lettuces during storage of 14 days at 5℃, 10℃ and 15℃. According to the results, the pHlevel is being reduced with storage periods in cherry tomatoes and head lettuces. The L*, a* and b* values of cherrytomatoes are decreased with storage period, whereas the a* and b* values have increased with storage of the head lettuces. With regards to the types of microorganisms, the aerobic count plate (ACP), coliform count (CC), mold and yeast are beingdetected when cherry tomatoes and head lettuces are stored at 5℃, 10℃ and 15℃, whereas the S. aureus and E. coli arenot being detected at 14 days of storage. The ACP, CC and yeast of cherry tomatoes increase with storage period, whereasthe mold of cherry tomatoes was decreased after 14 days of storage. For the head lettuces, APC and CC have significantlyincreased with storage, whereas the mold stored at 5℃, 10℃ and 15℃ decreased after 21 days of storage. From thesestudies, we can confirm that changes in quality characteristics and the types of microorganisms existed in cherry tomatoesand head lettuces during storage were the ACP, CC, mold and yeast, whereas the E. coli and S. aureus are not detected.

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