The purpose of this study was to investigate the qualitative changes of the citron by identifying the type of solution and addition of the solution to prevent the browning reaction of the citron in a way that inhibits the browning of the citron. The browning inhibitor solution was investigated using the individual and mixture, and the results of the degree of browning and chromaticity showed that vitamin C+NaCl+cyclodextrin (CD) had the lowest browning of 0.52. In chromaticity, the ΔE values indicate that the higher the value, the greater the change in color, and the lowest value of the vitamin C+NaCl+CD mixture was 47.0, indicating that there was minimal browning compared to other treatment. The active change of the polyphenol oxidase (PPO) in the citron increased enzyme activity as the browning progressed, and the vitamin C+NaCl+CD solution was the lowest at 68.40 μ/g among the anti-browning solution. Based on these research results, it seems that the CD mixing solution can be used as a citron browning inhibitor.

Abstract
서 론
재료 및 방법
    1. 실험재료
    2. 유자에 대한 갈변 방지제 처리
    3. 효소활성 저해력 조사
    4. 색도
    5. pH, 산도, 갈변도
    6. Polyphenol oxidase(PPO) 활성
    7. 총 페놀 함량 측정
    8. 총 플라보노이드 함량 측정
    9. DPPH radical 소거 활성
    10. 통계처리
결과 및 고찰
    1. 갈변 방지제 선정을 위한 PPO 저해 활성 측정
    2. pH, 총산도, 갈변도 변화
    3. 색도 변화
    4. 총 페놀 변화
    5. 플라보노이드 변화
    6. DPPH radical 소거 활성
    7. PPO 활성 변화
요약 및 결론
References

• 이보배(전라남도농업기술원 과수연구소) | Bo-Bae Lee (Fruit Research Institute of Jeollanamdo Agricultural Research and Extension Services)
• 조혜성(전라남도농업기술원 과수연구소) | Hye-Sung Cho (Fruit Research Institute of Jeollanamdo Agricultural Research and Extension Services)
• 조윤섭(전라남도농업기술원 과수연구소) | Youn-sup Cho (Fruit Research Institute of Jeollanamdo Agricultural Research and Extension Services)
• 남승희(전남대학교 농업생명과학대학) | Seung-Hee Nam (Dept. of Agricultural Science and Technology, Chonnam National University) Corresponding author