The purpose of this study was to investigate at how the quality of citron changed during storage as a result of the browning inhibitor treatment. In the browning inhibitor treatment, Vit.C, Vit.C+NaCl, Vit.C+NaCl+CD substances were used. As a result of investigating the browning degree, Vit.C+NaCl+CD showed the lowest value of 0.76 when stored for 12 weeks. The ΔE of the chromaticity value indicated that significant color change occurred when the value was high. As the Vit.C+NaCl+CD mixture showed the lowest value of 46.01 at 25℃, it was found that browning did not occur much compared to other treatments. The change in polyphenol oxidase (PPO) activity of citron increased as browning progressed. Among the browning inhibitor solutions, Vit.C+NaCl+CD solution showed the lowest value 118.8 u/g at 25℃ after 12 weeks. Based on these findings, it seems that 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. 색도
    4. pH, 산도, 갈변도
    5. Polyphenol oxidase(PPO) 활성
    6. 총 페놀 함량 측정
    7. 총 플라보노이드 함량 측정
    8. DPPH radical 소거활성
    9. 통계처리
결과 및 고찰
    1. 갈변방지제 처리에 따른 저장 중 유자의 pH, 총산도,갈변도 변화
    2. 색도 변화
    3. Polyphenol oxidase(PPO) 활성 변화
    4. 총 페놀 변화
    5. 플라보노이드 변화
    6. DPPH radical 소거 활성
요약 및 결론
References

• 이보배(전라남도농업기술원 과수연구소) | Bo-Bae Lee (Fruit Research Institute of Jeollanamdo Agricultural Research and Extension Services)
• 이진원(수원여자대학교 보건식품학부 약용식물과) | Jin-Won Lee (Faculty of Health & Food Medicinal Plant, Suwon Women’s University)
• 박재옥(전라남도농업기술원 과수연구소) | Jae-Ok Park (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