Quality characteristics of fresh cut apples during storage according to processing steps and browning inhibitor treatment
1
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
We examined the changes in the physicochemical quality characteristics and antioxidant activity of fresh-cut Fuji apples (Malus pumila) during processing and storage after treatment with browning inhibitors. The primary aim was to elucidate processing suitability and storability. We observed that in the processing stage of slicing fresh Fuji apples, there were no significant differences in 1,1- diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging ability and ferric-reducing antioxidant power (FRAP). However, after NaClO treatment, total flavonoid and total polyphenol contents decreased. When freshcut Fuji apples were treated with browning inhibitors and stored at 4℃, the L value and hardness decreased; however, the weight loss rate increased based on the storage period of all fruit groups treated with Citrus unshiu Markovich (CuM), calcium ascorbate (CA), and ascorbic acid (AA). The pH increased after 2 days of storage in 1% CuM and after 6 days of storage in 1% CA; however, no changes in pH were observed during the storage period in 1% AA. The DPPH radical scavenging activity was generally good under storage conditions of 1% AA at 4℃ and 1% CA at 20℃. Furthermore, FRAP remained relatively constant under storage conditions of 1% CA. The quality characteristics and antioxidant activity of fresh-cut fruits during processing and storage can be used as basic data for industries. Furthermore, we can gain confidence in quality improvements by improving the production and distribution environment of fresh-cut agricultural products.
Abstract
We examined the changes in the physicochemical quality characteristics and antioxidant activity of fresh-cut Fuji apples (Malus pumila) during processing and storage after treatment with browning inhibitors. The primary aim was to elucidate processing suitability and storability. We observed that in the processing stage of slicing fresh Fuji apples, there were no significant differences in 1,1- diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging ability and ferric-reducing antioxidant power (FRAP). However, after NaClO treatment, total flavonoid and total polyphenol contents decreased. When freshcut Fuji apples were treated with browning inhibitors and stored at 4℃, the L value and hardness decreased; however, the weight loss rate increased based on the storage period of all fruit groups treated with Citrus unshiu Markovich (CuM), calcium ascorbate (CA), and ascorbic acid (AA). The pH increased after 2 days of storage in 1% CuM and after 6 days of storage in 1% CA; however, no changes in pH were observed during the storage period in 1% AA. The DPPH radical scavenging activity was generally good under storage conditions of 1% AA at 4℃ and 1% CA at 20℃. Furthermore, FRAP remained relatively constant under storage conditions of 1% CA. The quality characteristics and antioxidant activity of fresh-cut fruits during processing and storage can be used as basic data for industries. Furthermore, we can gain confidence in quality improvements by improving the production and distribution environment of fresh-cut agricultural products.
참고문헌 (22)
- Aaby K, "Aroma quality of Gravenstein apples influenced by regular and controlled atmosphere storage", Lebensm Wiss U Technol, 35, pp.254~259 (2002)
- 조성제, "우리나라 신선편의 농산물 수출확대를 위한 수출물류 개선방안에 관한 연구", 무역연구, 15(6), pp.615~632 (2019), 한국무역연구원[DOI]
- Dong X, "Extending shelf life of fresh-cut pears", J Food Sci, 65, pp.181~186 (2000)
- 홍정진, "최소 가공용 사과의 품종별 갈변정도", 한국식품영양학회지, 31(5), pp.689~695 (2018), 한국식품영양학회[DOI]
- Jeong MC, "Browning control technology for fresh-cut agricultural products", Food Preserv Process Ind, 11, pp.22~29 (2012)
- 정희연, "사과의 이상적인 크기와 소비자 기호도 결정인자 분석", Food Science and Preservation, 21(5), pp.618~626 (2014), 한국식품저장유통학회
- "Agricultural products distribution information"[URL]
- 김한이, "신선편이 식품의 기술적 문제점과 최근 발전방향", 석사, 원예학, pp.2011
- 김숙진, "튀니지 식물 11종 추출물의 HepG2 세포에서 산화적 스트레스 및 지질 축적 억제 효과", Food Science and Preservation, 28(3), pp.403~415 (2021), 한국식품저장유통학회
- Research on Fresh-Cut Fruits and Vegetables, "Kim SH", Korea Rural Economic Institute, 1~307 (2019)
- Lin M, "Volatile profile and biosynthesis of post-harvest apples are affected by the mechanical damage", J Agric Food Chem, 69, pp.9716~9724 (2021)
- Lunadel L, "A multispectral vision system to evaluate enzymatic browning in fresh-cut apple slices", Postharvest Biol Technol, 60, pp.225~234 (2011)
- MAFRA, "Agriculture, Food and Rural Affairs Statistics Yearbook", pp.110~ (2020), Ministry of Agriculture, Food and Rural Affairs
- "Food Code"[URL]
- "Agricultural Product Standard"[URL]
- 박현진, "대형마트 신선편의식품 소비자의 구매 후 행동에 따른 식품 내·외부 온도 및 미생물학적 오염 변화", 한국식품위생안전성학회지, 35(5), pp.459~467 (2020), 한국식품위생안전성학회[DOI]
- Park HO, "Monitoring and trend analysis of food poisoning outbreaks occurred in recent years in Korea", J Food Hyg Saf, 16, pp.280~294 (2001)
- 박미지, "천연 갈변저해제로서 황금 추출물의 효소적 갈변 저해 효과", 한국식품영양과학회지, 42(5), pp.792~799 (2013), 한국식품영양과학회
- Sapers GM, "Browning inhibition in fresh-cut pears", J Food Sci, 63, pp.342~346 (1998)
- Stratil P, "Determination of total content of phenolic compounds and their antioxidant activity in vegetables evaluation of spectrophotometric methods", J Agric Food Chem, 54, pp.607~616 (2006)
- Schmidt SFP, "Volatile compounds and overall quality of ‘Braeburn’ apples after long-term storage : Interaction of innovative storage technologies and 1-MCP treatment", Sci Horti, 262, pp.109039~ (2020)
- Wahyono A, "Antioxidant activity and total phenolic contents of bread enriched with pumpkin flour", IOP Conf Ser Earth Environ Sci, 411, pp.012049~ (2020)