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http://dx.doi.org/10.9799/ksfan.2021.34.4.390

Effect of Browning Inhibitor Treatment on Sliced Citron Storage (Citrus junos Sieb.)  

Lee, Bo-Bae (Fruit Research Institute of Jeollanamdo Agricultural Research and Extension Services)
Lee, Jin-Won (Faculty of Health & Food Medicinal Plant, Suwon Women's University)
Park, Jae-Ok (Fruit Research Institute of Jeollanamdo Agricultural Research and Extension Services)
Cho, Youn-sup (Fruit Research Institute of Jeollanamdo Agricultural Research and Extension Services)
Nam, Seung-Hee (Dept. of Agricultural Science and Technology, Chonnam National University)
Publication Information
The Korean Journal of Food And Nutrition / v.34, no.4, 2021 , pp. 390-397 More about this Journal
Abstract
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.
Keywords
citron; polyphenol oxidase (PPO); cyclodextrin; browning inhibitor;
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