The dual effectiveness of Opuntia ficus indica extracts for browning inhibition and microbial inactivation on fresh-cut apples was investigated. Prepared apple slices were treated with 25, 50, 100, 200 mg/mL Opuntia ficus indica extracts, packaged in polyethylene bags, and stored for 10 days at 4, 21oC. Results indicate that Opuntia ficus indica extracts significantly (P < 0.05) inhibited the browning reaction of fresh-cut apples. This treatment also reduced peroxidase activities. The populations of Staphylococcus aureus significantly decreased with increasing extract concentration (p < 0.05). In particular, S. aureus was reduced to non-detectable levels after 2 days in 100 mg/mL treatment at 4oC and 21oC. Opuntia ficus indica extracts therefore have antibacterial and antibrowning effects. The results suggest that Opuntia ficus indica extracts could be useful as a natural food preservative.

서 론
 재료 및 방법
  백년초 추출물
  재료
  색도
  Peroxidase activity
  황색포도상구균 생육측정
 결과 및 고찰
  표면색 변화
  Peroxidase 활성 저해
  황색포도상구균 생육저해
 요 약
 참고문헌

• 서영호(서울시보건환경연구원, Seoul Metropolitan Government Research institute of Public Health and Environment) | Young-Ho Seo Correspondence to