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http://dx.doi.org/10.11002/kjfp.2012.19.6.813

Effects of Medicinal Herb Extracts and Heat and Coating Treatments on the Browning Degree of Fresh-Cut Apples  

Chung, Hun-Sik (Department of Food Science and Technology, Pusan National University)
Lee, Joo-Baek (Department of Hotel, Restaurant, Culinary Arts & Wine.Coffee, Daegu Health College)
Moon, Kwang-Deog (Department of Food Science and Technology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.19, no.6, 2012 , pp. 813-817 More about this Journal
Abstract
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 ($40-60^{\circ}C$ 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, $45-50^{\circ}C$ 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.
Keywords
Malus domestica; fresh-cut; antibrowning dips; heat shock; coating;
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Times Cited By KSCI : 4  (Citation Analysis)
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