Three potato cultivars, Sumi,Daejima and Namjak, were prepared as slices. They were dipped in distilled water for 20 seconds. The potato slices were packed in polyethylene bags and stored at 5℃. Browning degree, total phenol and chlorogenic acid contents and polyphenol oxidase (PPO) activity were measured. And the correlation analysis of browning parameters were conducted. The results were as follows. There were increase in browning degree, phenolic content and PPO activity during cold storage of potato slices with different cultivars. Among three cultivars, Sumi showed the highest browning degree, phenolic content and PPO activity and also showed the highest % increse of browning and PPO activity during cold storage. On the contrary, Daejima was the lowest. But Daejima showed the highest % increase in phenolic contents during cold storage. With Sumi, browning degree was significantly correlated with PPO activity and phenolic contents (p〈0.05). With Daejima and Namjak, a significant correlation was found between browning degree and PPO activity (p〈0.05). From the above results, enzymatic browning reactions of potato slices and factors affecting them were dependent on cultivar. Among the tested three cultivars, Daejima showed the lowest browning degree during cold storage and thus seems to be desirable for minimal processing.

벼뿌리선충의 벼뿌리갈변에 미치는 영향을 알아보기 위하여 벼가 자라는 배지조건을 달리하여 실내시험한 결과, 살균배지조건에서는 선충에 의하여 갈변도가 약간 높아졌으나 무살균조건에서는 선충의 존재여부에 관계없이 뿌리전체가 갈변되었는데 이것은 벼뿌리의갈변이 선충에 의한 다기보다 주로 그외의 토양미생물에 의하여 일어나는 것으로 보인다.

신선편이 연근의 갈변을 저해하기 위해 감초, 황기 추출물로 블랜칭 처리하여 색도, 경도, DPPH radical 소거능, pH 및 가용성 고형분 함량을 분석하였다. 갈변의 지표인 색도 L* 값의 결과, 감초 또는 황기 추출물을 처리한 구에서 대조구보다 높게 나타났다. 경도의 경우 모든 구에서 유의적 차이가 발견되지 않았으며, DPPH radical 소거능은 모든 구에서 저장 기간에 따라 감소하였으나 감초 추출물 처리구의 활성이 가장 높게 유지되었다. pH는 저장 기간에 따라 모든 구에서 감소하였으나 대조구가 가장 서서히 감소하였으며, 가용성 고형분 함량의 경우 저장 기간이 증가할수록 처리구의 함량은 증가하고 대조구는 그 수준을 유지하였으며 처리구 사이의 유의적 차이는 나타나지 않았다. 이러한 연구 결과를 통해 감초와 황기 열수 추출물의 블랜칭 처리가 신선편이 연근의 품질 열화에는 영향을 주지 않으면서 갈변을 효과적으로 억제함을 확인할 수 있었다.

신선편이 연근의 갈변도를 분석하는 방법으로써 이미지 분석법에 대한 가능성에 대해서 연구하였다. 우선 신선편 이 연근의 갈변 저해 처리를 위해서 50℃의 증류수에 5분간 블랜칭 처리(DB), 50℃의 1% ascorbic acid에 5분간 블랜칭 처리(AB), 50℃의 1% citric acid에 5분간 블랜칭 처리(CB) 하고, 절단 후 아무 처리도 하지 않은 것을 대조구로 하였다. 갈변 저해 처리 후 0.04 mm의 polyethylene film(25 cm×30 cm)에 열 접합 포장 후 4℃에서 9일 동안 저장하면서 관능 평가, 갈변도, polyphenol oxidase 활성을 분석하였다. 연근 의 갈변도 분석은 사진 자료를 바탕으로 3가지 컬러 모델을 사용하였는데, 우선 RGB와 CIE L*a*b* 컬러 모델에서 각각 의 색 지표를 분석하고 HSV 컬러 모델을 이용하여 갈변 면적을 분석하였다. 관능 평가에서 AB와 CB 처리구가 저 장 9일째까지 갈변 현상이 가장 많이 억제된 것으로 나타났 고, RGB 컬러 모델에서 R, G, B 값이 모든 처리구에서 감소하는 것을 확인하였으며, 특히 AB와 CB 처리구에서 감소하는 정도가 가장 적은 것으로 나타났다. CIE L*a*b*와 HSV 컬러 모델에서는 저장 기간이 지남에 따라서 L*값은 감소하고 a*, b* 값과 갈변 면적은 증가하는 것으로 확인되 었는데 AB와 CB 처리구에서 값의 변화 정도가 가장 낮은 것을 확인 할 수 있었다. Polyphenol oxidase 활성 분석에서 도 모든 저장 기간 동안 AB와 CB 처리구에서 효소의 활성 이 가장 낮게 나타났으며, 위의 결과들을 토대로 유기산과 블랜칭 병용 처리에 의해서 연근의 갈변이 억제되었음을 확인하였다. 관능 평가와 모든 실험 결과 값의 상관관계 분석에서는 최소 0.84 이상의 상관관계가 있었는데, 특히 L* 값이 0.93으로 상관관계가 가장 높은 것을 확인 하였다. 따라서 본 연구에서 실시한 이미지 분석법은 다양한 컬러 모델을 이용하여서 신선편이 연근의 갈변도를 분석하기에 적합한 것으로 판단된다.

This study was conducted to investigate the change in quality attributes of fresh-cut potatoes with heat and browning inhibitor treatment (CW: dip in the cold water for 30 sec at 4℃, HW: dip in the water for 60 sec at 55℃, AA: dip in the 0.1% solution of ascorbic acid for 60 sec at 4℃, HA: dip in the 0.1% solution of ascorbic acid for 60 sec at 55℃) during storage at 5℃. During storage, fresh-cut potatoes treated with HA showed the lowest value in surface color. PPO and PAL activities of fresh-cut potatoes treated with HA were gradually increased during storage. Hardness, weight loss, soluble solids content and moisture content had no significant difference between the treatments. In sensory acceptance, fresh-cut potatoes treated for HA marked the best quality. Conclusively, heat and browning inhibitor treatment showed the positive effect on browning inhibition while maintaining the quality of fresh-cut potatoes.

This study investigated that anti-browning effects of Atractylodis Rhizoma Alba extract and L-cysteine combination. Mushrooms were dipped in solutions (0.1% Atractylodis Rhizoma Alba extract containing 0.05% L-cysteine) for 3 min. The dipped mushrooms were packaged in a polystyrene (PS) tray and wrapped with a polyvinyl chloride (PVC) film, and stored for 14 days at 10℃. The browning inhibition activity (Hunter L, a, b color scale and tyrosinase inhibition activity) and quality changes (weight loss rate, gas composition, firmness and sensory evaluation) were analyzed during storage period. After 14 days, the Hunter L and ΔE value of mushrooms treated in 0.1% Atractylodis Rhizoma Alba extract containing 0.05% L-cysteine were 87.24 and 5.56, respectively. The mushrooms treated with 0.1% Atractylodis Rhizoma Alba extract containing 0.05% L-cysteine also showed higher firmness (13.31 N) and smaller weight loss rate (2.87%) than the untreated mushroom (11.42 N, 3.04%) on storage day 14. During storage period, the sensory evaluation showed that overall acceptability of mushrooms treated with 0.1% Atractylodis Rhizoma Alba extract containing 0.05% L-cysteine were higher than those of the untreated mushrooms, except those that were stored for five days. Overall, the mushrooms treated with 0.1% Atractylodis Rhizoma Alba extract containing 0.05% L-cysteine had a higher tyrosinase inhibition activity than the untreated mushrooms during storage period. This study suggests that the browning of the mushrooms treated with 0.1% Atractylodis Rhizoma Alba extract containing 0.05% L-cysteine solution were inhibited, and the that their shelf life was extended.

The effects of dip treatments of chemicals (ascorbic acid, cystein, sodium chloride, magnesium chloride, calcium chloride, histidine: 1% solution) and medicinal herbs (Pueraria thunbergiana, Angelica gigas, Dioscorea japonica, Lindera strychifolia, Cnidium officinale, Astragalus membranaceus: 1% extracts), heat shock (40-60℃ water), and edible coating (albumin, dextrin, sucrose poly ester, whole soy flour: 0.5-4% solution) on the browning degree of fresh-cut 'Fuji' apples were studied. Among the each treatment methods, the surface browning of fresh-cut apples was best retarded by calcium chloride dip, Astragalus membranaceus dip, 45-50℃ heat shock, coating with 3% dextrin or 1% whole soy flour. The results suggest that the treatments of medicinal herbs extracts, heat shock, and edible coating can be used as alternative for the use of chemical agents for the antibrowning of fresh-cut apples

Enzymatic action and microbial growth degrade the quality of fresh-cut lettuce. Browning, a bad smell, and softening during storage are the major forms of quality deterioration. Health-oriented consumers tend to avoid foods treated with chemicals to maintain their freshness. This study was conducted to evaluate the change in the quality of fresh-cut lettuce with combined low-temperature blanching (LB) and ultrasonication (US). The optimum condition was selected using the response surface methodology (RSM), through a regression analysis with the following independent variables; the ultrasonication time (X1), blanching temperature (X2), blanching time (X3), and dependent variable; ΔE value (y). It was found that the condition with the lowest ΔE value occurred with combined 90s US and 45℃ 90s LB (US+LB). The combined treatment group (US+LB) was stored at 10℃ for 9 days with the control group and each single-treatment group, with low-temperature blanching and ultrasonication. Overall, the US+LB group had a significantly high L* value, which indicates significantly low a*, b*, ΔE, browning index, PPO, and POD activity values, and a low total bacteria count (p < 0.05). The US+LB group also had the highest sensory score (except for aroma and texture; p > 0.05).

The effects of ultrasound and ascorbic acid cotreatment on the browning inhibition and microbial growth of fresh-cut Tsugaru apples were investigated. The prepared samples were dipped in distilled water (Cont) or 1% (w/v) ascorbic acid solution (AA) and were then ultrasonicated in distilled water (US) or 1% (w/v) ascorbic acid solution (AA+US). The samples were then packed in a 0.04mm polypropylene bag (20×15 cm) and were stored at 10℃ for eight days. The AA+US treated samples showed high L* and low a*, b* values as well as inactivated PPO activity. The growth of the total aerobic bacteria also inhibited the AA+US treated samples more. The physicochemical properties were not different among all the samples. It was demonstrated in this paper that the ultrasonication treatment with ascorbic acid prevented the enzymatic browning of and microbial growth in fresh-cut Tsugaru apples.

Fresh-cut burdock roots were processed at 4 and 25℃, respectively. The fresh-cut burdock roots were treated with different browning inhibitors (3% citric acid, 3% sodium chloride, 0.3% cystein, and 3% sodium acetate solutions), and the changes in their quality and browning characteristics were investigated. The respiration rate and browning index of the cut roots prepared at 4℃ were lower than those of the cut roots prepared at 25℃. The soluble solid content was higher in the cut roots prepared at 4℃ than in those prepared at 25℃. The weight loss and flesh firmness were not affected by the processing temperatures. Among the browning inhibitors, 0.3% cystein showed the best browning-retarding effect. There was no difference in phenolic compound content between the browning-inhibitor-treated roots and the nontreated roots, but the PPO activity was higher in the latter than in the former. Therefore, the processing temperatures of fresh-cut burdock roots affected their quality and browning development, and the combination of a low processing temperature and the use of the proper browning inhibitor should be applied for the higher quality of the produce.

The effect of browning inhibitors on quality properties of fresh-cut strawberries was investigated. Half-cut strawberries were treated with dipping solutions alone and with combinations of 1% ascorbic acid, 1% citric acid, 1% sodium chloride, and 1% magnesium chloride, were packaged with low density polyethylene bags, and were kept for 24 hours at 4ºC. The levels of oxygen and carbon dioxide in the packages of the samples treated with the combined solutions were the highest and the lowest, respectively. The loss of L value and flesh firmness of fresh-cut strawberries was retarded by the combined solutions than by the dipping solutions alone. The soluble solids and pH were not affected by the browning inhibitor. These results suggest that mixture of ascorbic acid, citric acid, sodium chloride, magnesium chloride may prevent browning and softening of fresh-cut strawberries.

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

양파의 매운 맛과 냄새를 감소시켜 섭취가 용이하도록 흑양파를 제조하고자 하였으며, 제조조건을 선발하기 위해서 숙성온도, 양파 크기, 그리고 양파 외부의 처리방법을 다르게 하여 흑양파를 제조하고, 각각의 흑양파 물 추출물에 대한 항산화 효과를 평가함으로서 흑양파를 새로운 식품 소재로 사용할 수 있는 흑양파 제조의 기초자료를 조사하였다. 온도에 따른 흑양파 제조효과에서 온도 증가에 따라 갈변효과가 증가하였다. 양파의 크기별은 100 g의 작은 양파와

다진 마늘의 제조 중 발생하는 효소적 갈변을 막기 위해 산업적으로 적용되는 방법은 주로 화학적인 갈변저해제를 이용하는 경우가 다수이나, 최근 소비자의 천연물에 대한 수요 증대를 감안하여 천연물 유래의 갈변저해제를 탐색할 필요가 있다. 따라서 본 연구에서는 천연물 유래의 갈변저해제 중 효과적으로 나타난 감초 추출물의 갈변저해 효과를 조사하였다. 또 기존 다진 마늘의 갈변저해에 효과적인 것으로 알려져 있는 구연산과의 병용 효과를 동시에 조사하여 효율

건조방법이 복분자 분말의 갈변 및 흡습 특성에 미치는 영향을 조사하기 위하여, 신선 복분자를 천일, 적외선 및 동결 건조한 다음 분쇄하고 이 분말의 색도와 수분활성도 () 0.11-0.90 범위에서 평형수분함량(EMC)을 각각 측정하였다. 갈변지표인 값과 값은 동결 건조한 복분자 분말이 다른 방법으로 건조한 분말보다 높고 낮은 값을 나타내었고, 황색도인 값은 동결 건조 분말에서 가장 높은 수준을 보였다. EMC는 의 증가와 함께 증가하는 경향을

'Fuyu' (Diospyros kaki L.) is an important sweet persimmon cultivar, and the fruits are often stored in a modified atmosphere after harvesting in South Korea. However, blossom-end browning and darkening of fruit often occur after harvest or during storage, which decreases fruit quality in the fresh fruit market. High fruit calcium concentration would reduce oxidation of phenolic compounds in the cytoplasm such oxidation is responsible for fruit browning. This study investigated the effects of soluble calcium fertilization and foliar application, and indole-3-butyric acid (IBA) fertilization on fruit quality and browning. Trees received one of the following five treatments: 1) control (no calcium or IBA); 2) calcium fertilization (Ca FG, 2 mL per tree); 3) calcium foliar application (Ca FA, 2 mL); 4) calcium and IBA fertilization (Ca+IBA) 5) IBA fertilization (IBA, 2 mL. Fruit calcium concentration was highest in trees treated by Ca FA, and lowest in control trees. Generally, fruit calcium concentration was high in the stem end but low in the blossom end, which usually first develops fruit-browning symptoms. There were no apparent differences in fruit qualities such as firmness, soluble solid content, and weight among treatments. Fruit browning occurred at frequencies of about 14%, 20%, and 50% on Ca FA, Ca FG, and control trees, respectively. Therefore, the improved fruit calcium level seen when trees received Ca or IBA application tended to prevent fruit browning, which increased fruit quality and storage properties.

Quality changes in fresh-cut potatoes during storage at after treatment with low-temperature blanching and antibrowning agents were studied. Fresh-cut potatoes were treated by dipping for 1.5 min in a browning inhibitor solution containing 0.5% (w/v) ascorbic acid, 0.5% (w/v) citric acid, 0.5% (w/v) sodium chloride, 0.1% (w/v) trehalose, and 0.005% (w/v) biotin, at , with subsequent cooling for 1.5 min and storage at . The browning properties of fresh-cut potatoes were examined by measurement of polyphenol oxidase (PPO) activity and total phenolic content. Changes in quality attributes over a 14-day period were assessed in terms of titratable acidity, pH, water-soluble solid level, and gas analysis at . During storage, PPO activity increased, with the lowest activity seen after about 7 days of storage. Treatment with antibrowning solution at increased visual sensory attributes during storage. Low-temperature blanching in distilled water more effectively inhibited browning compared with exposure to browning inhibitor solution, as assessed after 7 days of storage. Fresh-cut potatoes respired aerobically after different treatments during storage at .

본 연구는 적변 유발 세균에 의해 발생하는 적변삼과 polyphenol 및 polyphenol oxidase 활성과의 관계를 조사하였으며, 이는 다음과 같다. 1. 적변 유발 균주를 상처낸 건전 인삼 외피에 접종하여 무처리구와 비교하였을 때, 접종일수의 증가에 따라 Hue angle값이 접종 후 1일 101.2, 10일 95.9, 20일 90.1, 30일 60.9로 적색으로 변화되었다. 2. Lysobacter gummosus, Pseudomonas veronii 및 Agrobacterium tumefaciens 균주를 인삼의 상처부위에 접종하였을 때, 총페놀의 함량은 일수가 경과할수록 증가하였다. 3. Lysobacter gummosus, Pseudomonas veronii 및 Agrobacterium tumefaciens 균주를 상처낸 인삼에 접종하였을 때 페놀함량의 증가와 함께 효소의 활성이 증가하였으나 단백질당 PPO의 활성은 감소하였다.