The Korean Journal of Community Living Science (한국지역사회생활과학회지)

The Korean Society of Community Living Science (한국지역사회생활과학회)
권호 표지

Effect of Anti-browning Agent Treatment on the Quality of Pear c.v. 'Wonhwang' Processed Fresh-cut Stored in Cold Temperature

저온 저장시 항 갈변제 처리가 '원황' 배 신선편이 절편의 품질에 미치는 영향

  • Received : 2010.01.31
  • Accepted : 2010.03.02
  • Published : 2010.03.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to develop fresh-cut and processed pears. After treatment of citric acid (1%) or N-acetylcysteine (0.2 M), and co-treatment of citric acid (1%) and N-acetylcysteine (0.2 M) into the pears c.v. 'Wonhwang', the quality changes of pears during cold storage ($1^{\circ}C$) for 10 days were investigated respectively. Pear quality and the taste of pears increased much more in those treated with anti-browning agents than those in the control group at 10 days after anti-browning treatment and cold storage. Changes in Hunter b values of pears treated with 0.2 M N-acetylcysteine were insignificant. Those with Polyphenol oxidase (PPO) activity and ethylene production were had the most decreased effects and those with the phenolics compound contents were the most lowered. Firmness of fruits increased in treatment of 0.2 M N-acetylcysteine + 1% citric acid solution. The amount of respiration decreased in the application of 1% citric acid solution. Consequently, fruit freshness can be maintained more effectively by the treatment of the anti-browning agent compared to non-treatment, even if the effectiveness were different among different kinds of anti-browning agents.

Keywords

References

  1. 권주연.김병삼.김건희(2006) 세정 및 표면살균에따른 신선편이 치커리 제품의 품질 특성 변화.한국식품과학회지 38(1), 28-34.
  2. 김동만(1999) 과실 및 채소류를 이용한 신선편이 식품의 고품질 유지 기술. 원예과학기술지 17(6),790-795.
  3. 류희영.권인숙.박상조.이봉호.손호용(2007) 초산 및 말레산을 이용한 생마 신선편이 갈변억제및 생마 저온부패균의 제어. 한국미생물.생물공학회지 35(2), 135-141.
  4. 박용서.정순택(2002) CA 저장에서 참다래 과실 절편의 품질변화. 한국원예학회지 43(6), 733-732.
  5. 손석민(2007) 천연 갈변방지제를 이용한 최소가공사과 절편 개발. 한국산학기술학회논문지 8(1),151-155.
  6. 임병선.오소영.이재욱.황용수(2007) 1-methylcyclopropene처리시기가 사화 '후지' 과실의 품질에미치는 영향. 원예과학기술지 25(3), 191-195.
  7. 임정호.최정희.홍석인.정문철.김동만(2006) 신선편이가공 양송이의 포장방법에 따른 품질변화. 한국식품저장유통학회지 13(1), 1-7.
  8. 허북구.최정락.박용서.조자용.김태춘.박윤점(2007) 전남 나주지역에서 배 추출물의 제조 및판매 실태. 생명자원과학연구 29, 19-31.
  9. Adelmo M, Gustavo V, Ralph P, Arthur J, Rhada I(1993)Control of browning during storage of apple slicespreserved by combined methods 4-hexylresorcinolas anti-browning agent. J Food Sci 58(4), 797-800.
  10. Ahvenainen R(1996) New approaches in improving theshelf life of minimally processed fruit andvegetables. Food Sci Technol 7, 179-187. https://doi.org/10.1016/0924-2244(96)10022-4
  11. Chang KH, Byun JK(1997) Storage potentialdifferences of apple cultivars caused by variouspostharvest calcium infiltration methods. J Kor SocHort Sci 32, 335-339.
  12. Gurbuz G. Lee CY(1997) Color of minimallyprocessed potatoes as affected by modifiedatmosphere packaging and antibrowning agents. J Food Sci 62, 572-576. https://doi.org/10.1111/j.1365-2621.1997.tb04433.x
  13. Heo BG, Park YS, Chon SU, Cho JY, GorinsteinS(2007) Antioxidant activity and cytotoxicity ofmethanol extracts from aerial parts of Koreansalad plants. Bio Factors 30, 79-89.
  14. Hwang TY, Son SM, Moon KD(2002) Screening ofeffective browning inhibitors on fresh-cut potatoes. Food Sci Biotechnol 11, 397-400.
  15. Ibolya MP, Mendel F(1990) Inhibition of browning bysulfur amino acids, 3. apple and potatoes. J AgricFood Chem 38, 1652-1656. https://doi.org/10.1021/jf00098a006
  16. Lurie S, Klein JD(1990) Heat treatment of ripeningapples: Differential effects on physiology andbiochemistry. Physiol Plant 78, 181-186. https://doi.org/10.1111/j.1399-3054.1990.tb02078.x
  17. Moran RE, McManus(2005) Firmness retention, andprevention of coreline browning and senescence in'Macoun' apples with 1-methylcyclopropene.Hort Science 40, 161-163.
  18. Osuna-Garcia JA, Wall MM, Waddell CA(1997)Natural antioxidants for preventing color loss instored paprika. J Food Sci 62, 1017-1021. https://doi.org/10.1111/j.1365-2621.1997.tb15027.x
  19. Sapers GM, Miller RL(1992) Enzymatic browningcontrol in potato with ascrobic acid-2-phosphates. J Food Sic 57(5), 1132-1135. https://doi.org/10.1111/j.1365-2621.1992.tb11281.x
  20. Sapers GM, Miller RL(1995) Heated ascorbic/citricacid solution as browning inhibitor for pre-peeledpotatoes. J Food Sci 60, 762-766. https://doi.org/10.1111/j.1365-2621.1995.tb06223.x
  21. Shewfelt RL(1990) Quality of fruit and vegetables. Food Technology 44, 99-106.
  22. Sidiq M, Cash NK, Akhter P(1994) Characteriztionand inhibition of polyphenol oxidase from pear(Pyrus communis L. cv. Bosc and Red). J Food Biochem 17, 327-337.