갈변방지제 처리가 박피 Shallot (Allium Cepa var. ascalonicum Baker)의 갈변과 저장성에 미치는 영향
Effect of Antibrowning Agents on Browning and Storage Quality of Peeled Shallot(Allium Cepa var. ascalonicum Baker)
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본 연구는 갈변방지제 처리가 박피 shallot의 갈변과 저장에 미치는 영향을 구명코자 수행하였다. 5종의 갈변방지제를 사용하였고, 저장온도는 상온과 10℃로 하였다. 사용한 갈변방지제는 1% ascorbicacid, 2% citric acid, 2% NaCl, green tea extract(17 °Bx)와 시판 duo clean의 5종이었다. 박피한shallot을 150±10g씩을 0.05mm PP 필름에 포장하여 상온과 10℃로 각각 나누어 12일간 저장하였다. 중량감모율은 상온에 비해 10℃저장에서 적었고, 육안적 조사결과 선도유지 효과도 상온에 비해 10℃저장에서 좋았다. citric acid 2%처리에서 다른 갈변제에 비해 부패가 적었고 선도유지 효과가 있었으며,10℃ 저온저장과 citric acid 2%처리에서 갈변과 선도유지가 좋았다.
Abstract
This study was carried out to evaluate the effect of antibrowning agents on browning andstorage quality of the peeled shallot bulb. Five kinds of antibrowning agents were used undertwo different storage temperatures. The agents consisted of 1% ascorbic acid, 2% citric acid,2% NaCl, green tea extract (17 °Bx) and duo clean (a commercial product). The peeled shallotreceiving the agent treatment, was packed into 150±10g sized boxes and closed withpolypropylene film. the boxes were stored at a room temperature and 10℃ for 12 days,respectively. The weight loss of shallot bulbs was lower in 10℃ storage than in roomtemperature storage. In a visual test of bulb freshness, The bulbs in 10℃ storage showed bettervisual freshness than in the room temperature. 2% citric acid was the most effective antibrowingagents in bulb rot loss and freshness among the antibrowning agents. In addition, the bulbsreceiving 2% citric acid had the lowest degree of browning and the highest value of bulbfirmness. The combination of 2% citric acid treatment and 10℃ storage should be effective tosustain the storage quality of the peeled shallot.
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