Effect of relative humidity on the microbial and physicochemical characteristics of 'Samnamul' (Aruncus dioicus var. kamtschaticus) during storage

Ah Na Kim, Kyo Yeon Lee, Jin Yong Kang, Muhammad Shafiur Rahman, Ho Jin Heo, Sung Gil Choi*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

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'.

Original languageEnglish
Pages (from-to)159-169
Number of pages11
JournalKorean Journal of Food Preservation
Volume27
Issue number2
DOIs
Publication statusPublished - Apr 30 2020

Keywords

  • 'Samnamul'
  • Aruncus dioicus var. kamtschaticus
  • Quality characteristics
  • Relative humidity
  • Storage

ASJC Scopus subject areas

  • Food Science

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