갈변억제제 처리가 신선 절단 딸기의 품질 특성에 미치는 영향
Effect of Browning Inhibitors on Quality Property of Fresh-Cut Strawberries
2
조회
0
다운로드
3
인용
0
참고문헌
키워드
초록
신선절단 딸기의 품질유지에 유효한 갈변억제제의 사용조건을 규명하기 위하여, 원형 딸기를 절단하고 1% 농도의 ascorbic acid, citric acid, sodium chloride, magnesium chloride의 단용 또는 혼용 처리, 포장 및 보관 후 품질 특성을 조사하였다. 포장 내부의 산소와 이산화탄소 농도는 혼용 처리구에서 유의적으로 가장 높고 낮은 수준을 보였다. 갈변도는 혼용 처리구에서 가장 낮았으며, 다음으로 magnesium chloride 단용 처리구에서 낮은 수준을 나타내었다. 과육경도의 감소는 sodium chloride나 magnesium chloride 단용 처리구에서 다소 억제됨을 보였으나 혼용 처리구에서 보다 더 억제되었다. 가용성 고형분 함량과 pH는 갈변억제제 처리의 영향을 나타내지 않았다. 이로써, ascorbic acid, citric acid, sodium chloride, magnesium chloride의 혼용 처리는 신선절단 딸기의 갈변과 연화 억제를 통한 품질유지에 효과적인 방법인 것으로 판단된다.
Abstract
The effect of browning inhibitors on quality properties of fresh-cut strawberries was investigated. Half-cut strawberries were treated with dipping solutions alone and with combinations of 1% ascorbic acid, 1% citric acid, 1% sodium chloride, and 1% magnesium chloride, were packaged with low density polyethylene bags, and were kept for 24 hours at 4ºC. The levels of oxygen and carbon dioxide in the packages of the samples treated with the combined solutions were the highest and the lowest, respectively. The loss of L value and flesh firmness of fresh-cut strawberries was retarded by the combined solutions than by the dipping solutions alone. The soluble solids and pH were not affected by the browning inhibitor. These results suggest that mixture of ascorbic acid, citric acid, sodium chloride, magnesium chloride may prevent browning and softening of fresh-cut strawberries.
참고문헌 (25)
- Kim JK, "Effect of PE film thickness on MA storage of strawberry", J Korean Soc Food Nutr, 22, pp.78~84 (1993)
- Cordenunsi BR, "Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars", Food Chem, 91, pp.113~121 (2006)
- Cantwell M, "Minimally processed fruits and vegetables. In Postharvest technology of horticultural crops", pp.277~281 (1992), Univ California
- Watada AE, "Physiological activities of partially processed fruits and vegetables", Food Technol, 44, pp.116~122 (1990)
- Toivonen PMA, "Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables", Postharv Biol Technol, 48, pp.1~14 (2008)
- Brecht JK, "Physiology of lightly processed fruits and vegetables", Hortsci, 30, pp.18~22 (1995)
- Tomas-Barberan FA, "Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables", J Sci Food Agric, 81, pp.853~876 (2001)
- Soliva-Fortuny RC, "New advances in extending the shelf-life of fresh-cut fruits: a review", Trends Food Sci Technol, 14, pp.341~353 (2003)
- Rico D, "Extending and measuring the quality of fresh-cut fruit and vegetables: a review", Trends Food Sci Technol, 18, pp.373~386 (2007)
- Oms-Oliu G, "Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: a review", Postharv Biol Technol, 57, pp.139~148 (2010)
- Aguayo E, "Combined effects of 1-methylcyclopropene, calcium chloride dip, and", or atmospheric modification on quality changes in fresh-cut strawberries, 2006, pp.40, 269~278
- Campaniello D, "Chitosan: antimicrobial activity and potential applications for preserving minimally processed strawberries", Food Microbiol, 25, pp.992~1000 (2008)
- Odriozola-Serrano I, "Changes in bioactive composition of fresh-cut strawberries stored under superatmospheric oxygen, low-oxygen or passive atmospheres", J Food Compos Anal, 23, pp.37~43 (2010)
- Son SM, "Inhibitory effects of various anti-browning agents on apple slices", Food Chem, 73, pp.23~30 (2001)
- Exama A, "Suitability of plastic films for modified atmosphere packaging of fruits and vegetables", J Food Sci, 58, pp.1365~1370 (1993)
- 황태영, "저온 blanching 및 갈변저해물질의 처리에 따른 최소가공 감자의 저장 중 품질변화", 한국식품저장유통학회지, 16(4), pp.499~505 (2009), 한국식품저장유통학회
- 문광덕, "최소가공 단호박 (Cucurbita maxima Duchesne) 제품의 저장 중 품질 특성", 한국식품저장유통학회지, 10(1), pp.6~10 (2003), 한국식품저장유통학회
- Hsu AF, "Inhibition of mushroom polyphenoloxidase by ascorbic acid derivatives", J Food Sci, 53, pp.765~771 (1988)
- Richard F, "Cysteine as an inhibitor of enzymatic browning. 1. Isolation and characterization of addition compounds formed during oxidation of phenolics by apple polyphenol oxidase", J Agric Food Chem, 39, pp.841~847 (1991)
- Janovitz-Klapp AH, "Inhibition studies on apple polyphenol oxidase", J Agric Food Chem, 38, pp.926~931 (1990)
- Pizzocaro F, "Inhibition of apple polyphenoloxidase (PPO) by ascorbic acid, citric acid and sodium chloride", J Food Process Preserv, 17, pp.21~30 (1993)
- Dong X, "Extending shelf life of fresh-cut pears", J Food Sci, 65, pp.181~186 (2000)
- Gorny JR, "Quality changes in fresh-cut peach and nectarine slices as affected by cultivar, storage atmosphere and chemical treatments", J Food Sci, 64, pp.429~432 (1999)
- Fisher RB, "Role of cell wall hydrolases in fruit ripening", Ann Rev Plant Mol Biol, 42, pp.675~703 (1991)
- Lieberman M, "Biosynthesis and action of ethylene", Ann Rev Plant Physiol, 30, pp.533~536 (1979)