Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Effect of Anti-Browning Agent Application on the Improvement of Quality Maintenance for Minimally Processed Pear Slices

갈변 방지제 처리가 최소 가공한 배 절편의 저장성 향상에 미치는 영향

  • 박용서 (목포대학교 원예과학과) ;
  • 임명희 (목포대학교 지역특화작목산업화센터) ;
  • 코삭 (목포대학교 지역특화작목산업화센터) ;
  • 이건순 (한국농업대학) ;
  • 오대민 (농촌진흥청) ;
  • 정규진 (전남도립대학 호텔조리영양학과) ;
  • 허북구 ((재)나주시천연염색문화재단)
  • Received : 2009.09.07
  • Accepted : 2010.03.03
  • Published : 2010.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to increase the keeping quality of the minimally processed pear slices during the cold storage. Korean pears, 'Shin-go (Niitaka)', 'Chu-hwang' and 'Won-hwang’ were immersed in 1% ascorbic acid, 0.1% calcium propionate, 1% citric acid, 0.2% N-acetyl cysteine and 0.5 M 4-hexylresorcinol solution for 3 three minutes and then stored at $1{\pm}0.5^{\circ}C$ for 10 days. We have also examined into the firmness and the color difference of pears slices as affected by the application of the anti-browning agents. The firmness of pears slices which that were immersed in 0.1% calcium propionate and 0.2% N-acetyl cysteine solution were not significant at did not differ significantly after 10 days after of cold storage. However, the ${\Delta}E^*$ values of 'Shin-go' slices which that were treated with 0.1% calcium propionate and 0.2% N-acetyl cysteine solution and stored for 10 days decreased by 3.18 and 3.83, when compared with that in of the control, which decreased by 6.36. The ${\Delta}E^*$ values of 'Chu-hwang' slices which that were treated with 0.2% N-acetyl cysteine and 0.1% calcium propionate solution had the slight difference by differed by only 2.09 and 2.14, when compared with that in of the control, which differed by 3.04. The ${\Delta}E^*$ values of 'Won-hwang' slices which that were treated with 1% citric acid and 0.5 M 4-hexylresorcinol were 4.49 and 5.83, respectively, while that in of the control decreased by 8.95. It was assumed that the anti-browning agent treatment had the different activities among varieties of the pear varieties slices, however, application of 0.2% N-acetyl cysteine and 0.1% calcium propionate application had greater the higher antibrowning activity.

Keywords

References

  1. Adelmo M, Gustavo V, Ralph P, Arthur J, Rhada I (1993) Control of browning during storage of apple slices preserved by combined methods 4-hexylresorcinol as anti-browning agent. J Food Sci 58: 797-800. https://doi.org/10.1111/j.1365-2621.1993.tb09361.x
  2. Agar T, Hess-Pierce B, Kader AA (1997) Quality maintenance and physiology of fresh-cut kiwi fruit slices, In: JR Gorney (ed.). Fresh-cut fruits and vegetables and map. Proc 7th Intl CA Res Conf Davis CA Vol 5: 7.
  3. Chang KH, Byun JK (1997) Storage potential differences of apple cultivars caused by various post-harvest calcium infiltration methods. J Kor Soc Hort Sci 32: 335-339.
  4. Gorney JR (1997) Summary of CA and MA recommendations for selected fresh-cut fruits and vegetables, In: J.R. Gorney (ed.). Fresh-cut fruits and vegetables and map. Proc. 7th International CA Res Conf. Davis CA Vol 5: 34-66.
  5. Hwang YS, Chun JP, Lee JC, Seo JH (2001) Storage response of 'Kam-chun' and 'Chu-hwang' pears by harvest dates. Kor J Hort Sci Technol 19: 48-53.
  6. Kim BS, Klieber A (1997) Quality maintenance of minimally processed Chinese cabbage with low temperature and citric acid dip. J Sci Food Agric 75: 31-36. https://doi.org/10.1002/(SICI)1097-0010(199709)75:1<31::AID-JSFA836>3.0.CO;2-X
  7. Lee KH, Park HC, Her ES (1998) Statistics and date analysis method. Hyo-il Press, Seoul. p 253-296.
  8. Lee SJ, Park SM, Jeong CS, Kim JH (2002) Changes of fruit quality after cold storage for marketing during off-season in 'Won-hwang' pear. Kor J Hart Sci Technol 20(Suppl.): 90.
  9. Lurie S, Klein JD (1990) Heat treatment of ripening apples: Differential effects on physiology and biochemistry. Physiol Plant 78: 181-186. https://doi.org/10.1111/j.1399-3054.1990.tb02078.x
  10. Moon SJ, Lee SH, Han JH, Hwang YS, Chun JP (2008) Effects of I-MCP and storage condition on fruit quality of 'Whangkeumbae' pear during storage and simulated marketing. Kor J Hort Sci Technol 26: 387-392.
  11. Nicoli MC, Ase M, Severini C (1994) Combined effects in preventing enzymatic browning reaction in minimally processed fruit. J Food Qual 17: 221-229. https://doi.org/10.1111/j.1745-4557.1994.tb00145.x
  12. Park YS, Jung ST (2002) Quality changes of fresh-cut kiwi fruit slices under controlled atmosphere storage. J Kor Soc Hort Sci 43: 733-737.
  13. Park YS (2002) Storability of fresh-cut kiwi fruit slices influenced by storage temperature. J Kor Hort Sci 43: 728-732.
  14. Park YS, Kim SR (2001) Quality changes of fresh-cut kiwi fruit slices under CA storage. Kor J Hort Sci Technol 19 (Suppl. I): 43.
  15. Peter P, Wim V, Frank D, Johan D (2004) Consumer preception and choice of minimally processed vegetables and packaged fruits. Food Quality & Preference 15: 259-270. https://doi.org/10.1016/S0950-3293(03)00066-1
  16. Rosen JC, Kader AA (1989) Post-harvest physiology and quality maintenance of sliced pear and strawberry fiuits. J Food Sci 54: 656-659. https://doi.org/10.1111/j.1365-2621.1989.tb04675.x
  17. Sapers GM, Miller RL (1992) Enzymatic browning control in potato with ascorbic acid-2-phosphates. J Food Sic 57: 1132-1135. https://doi.org/10.1111/j.1365-2621.1992.tb11281.x
  18. Shewfelt RL (1990) Quality of fruit and vegetables. Food Technology 44: 99-106.
  19. Sidiq M, Cash NK, Akhter P (1994) Characterization and inhibition of poly-phenol oxidant from pear (Pyrus communis L. cv. Boso and Red). J Food Biochem 17: 327-337.
  20. Son SM (2007) Natural anti-browning treatments on fresh-cut apple slices. J Kor Academic Industrial Soc 8: 151-155.
  21. Wright KP, Kader AA (1997) Effect of slicing and controlled atmosphere storage on the ascorbic content and quality of strawberries and persimmons. Post Harvest Biol Technol 10: 39-45. https://doi.org/10.1016/S0925-5214(96)00061-0