신선절단 '후지' 사과의 고품질 유지를 위한 방법을 개발하기 위하여, 고농도 와 ascorbic acid 처리가 저장 중 품질변화에 미치는 영향을 조사하였다. 아무것도 처리하지 않은 사과(대조구)와 고농도 를 처리한 사과를 8조각으로 절단하여( 단일처리구) 1% ascorbic acid에 1분 동안 침지(와 ascorbic acid 병용처리구), 처리 없이 ascorbic acid에 침지(ascorbic acid 단일처리구)를 0.03 mm p

This papers were studies the effects of high concentration pretreatment and ascorbic acid on the browning of fresh-cut apples. The prepared samples were dipped in 1% (w/v) ascorbic acid solution (AA). Fresh-cut apples (3 pieces) were packed in polypropylene bags (0.03 mm, cm), and stored at for 16 days. AA-treated samples showed higher L value than those of non-treated and control (dipped in water without pretreatment), while non-treated samples showed higher hardness than AA-treated sample. Total soluble solids, pH, titratable acidity were not affected by high pretreatment and AA treatment. These result shows high concentration pretreatment with dipping in 1% ascorbic acid solution (AA) has an effects on controlling enzymatic browning during the storage of fresh-cut 'Fuji' apples.

• 김선영
• 조정석
• 정문철
• 문광덕