Browse > Article
http://dx.doi.org/10.14578/jkfs.2015.104.1.84

Effects of Mild Heat and Organic Acid Treatments on the Quality of 'Daebo' Peeled Chestnut during Storage  

Oh, Sung-Il (Division of Special-purpose Trees, Korea Forest Research Institute)
Kim, Mahn-Jo (Division of Special-purpose Trees, Korea Forest Research Institute)
Publication Information
Journal of Korean Society of Forest Science / v.104, no.1, 2015 , pp. 84-89 More about this Journal
Abstract
The effects of dip treatments of chemicals (ascorbic acid, citric acid, calcium chloride: 1% solution) and physicals (vacuum packing, $50^{\circ}C$ distilled water) on the browning and quality of 'Daebo' peeled chestnut were studied. During the storage, the surface color of the samples showed higher ${\Delta}E$ values and lower L values than that of the initial sample. The color with the normal packing treatment hardly changed, unlike in the chemical and physical treatments. The calcium chloride treatment showed less color change than other treatments. The marketable quality was maintained for 10 days with the normal packing and for 35 days with the chemical and physical treatments. Thus, the chemical and physical treatments, especially with vacuum packing after 1% calcium chloride treatment, extended the shelf-life of the 'Daebo' peeled chestnut by inhibiting the browning.
Keywords
Castanea crenata; quality; browning; storage; shelf-life;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
연도 인용수 순위
1 Cantos, E., Tudela, J.A., Gil, M.I., and Espin, J.C. 2002. Phenolic compounds and related enzymes are not rate-limiting in browning development of fresh-cut potatoes. Journal of Agricultural and Food Chemistry 50: 3015-3023.   DOI
2 Chang, M.S., Park, M.J., Kim, J.G., and Kim, G.H. 2012. Effects of various packaging materials on the quality of heat treated lotus roots during storage. Korean Journal of Food Preservation 19: 807-812.   DOI   ScienceOn
3 Chung, H.M. and Lee, G.C. 1996. Effects of dipping and preheating treatments on susceptibility to browning of potato slices during cold storage. Korean Journal of Food and Cookery Science 12: 535-540.
4 Cocci, E., Rocculi, P., Romani, S., and Rosa, M.D. 2006. Changes in nutritional properties of minimally processed apples during storage. Postharvest Biology and Technology 39: 265-271.   DOI   ScienceOn
5 Hathaway, S. 1999. Management of food safety in international trade. Food Control 10: 247-254.   DOI
6 Hwang, J.Y. 2011. Changes in quality characteristics of peeled chestnuts with storage temperature. Korean Journal of Food and Nutrition 24: 71-78.   DOI
7 Kim, J.G., Choi, S.T., and Pae, D.H. 2009. Effect of heat treatment and dipping solution combination on the quality of peeled potato 'Jopung'. Korean Journal of Horticultural Science and Technology 27: 256-262.
8 Kim, M.J., Kim, S.C., and Lee, U. 2006. Chestnut cultivars in Korea. KOREA FOREST RESEARCH INSTITUTE. pp. 7-16.
9 Lee, J.S., Park, Y.J., Hwang, T.Y., Kim, I.H., Kim, S.I., and Moon, K.D. 2003. Quality characteristics of minimally processed sweet-pumpkin during storage. Korean Journal of Food Preservation 10: 6-10.
10 Luna-Guzman, I., Cantwell, M., and Barrett, D.M. 1999. Fresh-cut cantaloupe: effects of CaCl2 dips and heat treatment on firmness and metabolic activity. Postharvest Biology and Technology 17: 201-213.   DOI
11 Martinez, M.V. and Whitaker, J.R. 1995. The biochemistry and control of enzymatic browning. Trends in Food Science and Technology 6: 195-200.   DOI
12 Meilgaard, M., Civille, G.V., and Carr, B.T. 1991. Sensory evaluation techniques. 2 nd ed. CRC press.
13 Oh, S.I. and Kim, M.J. 2014. Changes in quality characteristics of peeled chestnut 'Tsukuba' according to storage temperature and peeling method. Korean Journal of Plant Resources 27: 72-79.   DOI
14 Park, J.H., Hong, S.I., Jeong, M.C., and Kim, D.M. 2013. Effect of mild heat and organic acid treatments on the quality of fresh-cut lotus roots. Korean Journal of Food Preservation 20: 23-29.   DOI   ScienceOn
15 Park, K.J., Jeong, J.W., Lim, J.H., and Kim, B.K. 2008. Quality changes in peeled lotus roots immersed in electrolyzed water prior to Wrap- and vacuum-packaging. Korean Journal of Food Preservation 15: 622-629.
16 Perez-Gago, M.B., Serra, M., and Del Rio, M.A. 2006. Color change of fresh-cut apples coated with whey protein concentrate-based edible coatings. Postharvest Biology and Technology 39: 84-92.   DOI
17 Poovaiah, B.W. 1986. Role of calcium in prolonging storage life of fruit and vegetables. Food Technology 40: 86-89.
18 Smyth, A.B., Song, J., and Cameron, A.C. 1998. Modified atmosphere packaged cut iceberg lettuce: Effect of temperature and $O_2$ partial pressure on respiration and quality. Journal of Agricultural and Food Chemistry 46: 4556-4562.   DOI
19 Tomas-Barberan, F.A. and Espin, J.C. 2001. Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. Journal of the Science of Food and Agriculture 81: 853-876.   DOI
20 Tavarini, S., Degl'Innocenti, E., Remorini, D., Massai, R., and Guidi, L. 2009. Polygalacturonase and $\beta$-galactosidase activities in Hayward Kiwifruit as affected by light exposure, maturity stage and storage time. Scientia Horticulturae 120: 342-347.   DOI
21 Toivonen, P.M.A. and Brummell, D.A. 2008. Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biology and Technology 48: 1-14.   DOI
22 Watada, A.E., Abe, K., and Yamauchi, N. 1990. Physiological activities of partially processed fruits and vegetables. Food Technology 44: 116-122.