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대황 및 황련 추출물을 처리한 딸기 및 오이의 저장중 품질 변화 KCI 등재 SCOPUS

Changes in the Keeping Quality of Strawberry and Cucumber treated with Korean Medical Herb Extracts

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한국식품저장유통학회 (The Korean Society of Food Preservation)
초록

Strawberry and cucumber were dipped with Korean medical herb extracts such as Rheum palmatum L. and Coptis chinensis Franch. to maintain the keeping quality during storage at 5C and 10C, respectively. Treatment with 500 ppm solutions gor strawberry retarded weight loss, microbial load increase, and decay during storage. Decay ratio was shown 68.8% for control, 45.0% for Rheum palmatum L. and 42.5% for Coptis chinensis Franch. at 10 days. Strawberry treated with Coptis chinensis Franch. showed a higher hardness and soluble solid content than others. Cucumber treated with 1,000 ppm solutions revealed a different O and CO concentrations after 16 days. Korean medical herb extracts showed an antimicrobial activity for the quality retention of cucumber during storage. Ascorbic acid content was generally increased till 8 days, but decreased thereafter.

저자
  • 박우포
  • 정순경
  • 조성환