Change in quality attributes of fresh-cut potatoes with heat and browning inhibitor treatment during storage |
Song, Hye Jin
(Department of Food Science and Technology, Hoseo University)
Kwon, Oh Yeoun (Department of Food Science and Technology, Hoseo University) Kang, Bok-Hee (Center for Food Function and Safety, Hoseo University) Hur, Sang-Sun (Department of Food Science and Biotechnology, Joongbu University) Lee, Dong-Sun (Faculty of Biotechnology, College of Applied Life Sciences, Cheju National University) Lee, Sang-Han (Department of Food Science and Technology, Kyungpook National University) Kang, In-Kyu (Department of Horticultural Science, Kyungpook National University) Lee, Jin-Man (Department of Food Science and Technology, Hoseo University) |
1 | Kwon JY, Kim BS, Kim GH (2006) Effect of washing methods and surface sterilization on quality of fresh-cut chicory (Clchorium intybus L. var. foliosum). Korean J Food Sci Technol, 38, 28-34 |
2 | Lee SH (2003) Application of electrolyzed water for microbiological quality control in vegetable salads flow of school foodservices. Ph D Thesis, Dankook University, Seoul, Korea, p 6-12 |
3 | Hwang TY, Son SM, Lee CY, Moon KD (2001) Quality changes of fresh-cut packaged fuji apples during storage. Korean J Food Sci Technol, 33, 469-473 과학기술학회마을 |
4 | Kim GH, Cho SD, Kim DM (1999) Quality evaluation of minimally processed Asian pears. Korean J Food Sci Technol, 31, 1523-1528 과학기술학회마을 |
5 | Ko SB (2003) Problems and suggestions for improvement in Jeju white potato marketing. Korean J Agric Management Policy, 30, 743-765 |
6 | Lim JH, Choi JH, Hong SI, Jeong MC, Kim DM (2005) Quality changes of fresh-cut potatoes during storage depending on the packaging treatments. Korean J Food Sci Technol, 37, 933-938 과학기술학회마을 |
7 | Ahuenainen R (1996) New approaches in improving the shelf life of minimally processed fruit and vegetables. Trends Food Sci Technol, 37, 179-187 |
8 | Cho SD, Park JY, Kim EJ, Kim DM, Kim GH (2007) Quality evaluation of fresh-cut products in the market. J Korean Soc Food Sci Nutr, 36, 622-628 DOI ScienceOn |
9 | Hahlbrock K, Scheel D (1989) Physiology and molecular biology of phenylpropanoid metabolism. Annu Rev Plant Physiol Plant Mol Bio, 40, 347-369 DOI ScienceOn |
10 | Sapers GM, Miller RL (1992) Enzymatic browning control in potato with ascorbic acid-2-phosphates. J Food Sci, 57, 1132-1135 DOI |
11 | Hwang TY, Son SM, Moon KD (2002) Screening of effective browning inhibitors on fresh-cut potatoes. Food Sci Biotechnol, 11, 397-400 |
12 | Sapers GM, Miller RL, Choi SW (1995) Prevention of enzymatic browning in prepeeled potatoes and minimally processed mushrooms. American Chemical Society, Philadelphia, USA, Ch. 18, p 223-239 |
13 | Quintero-ramos A, Bourne MC, Anzaldua-morales A (1992) Texture and rehydration of dehydrated carrots as affected by low temperature blanching. J Food Sci, 57, 1127-1139 DOI |
14 | Lister PD, Tung MA, Garland MR, Porritt SW (1979) Texture modification of processed apple slices by a postharvest heat treatment. J Food Sci, 44, 998-1000 DOI |
15 | Park YJ, Moon KD (2004) Influence of preheating on quality changes of fresh-cut muskmelon. Korean J Food Preserv, 11, 170-174 |
16 | Kataoka I, Kubo Y, Sugiura A, Tomana T (1983) Changes in L-phenylalanine ammonia-lyase activity and anthocyanin synthesis during berry ripening of three grape cultivars. J Japan Soc Hort Sic. 52, 273-279 DOI |
17 | Kim JG, Choi ST, Pae DH (2009) Effect of heat treatment and dipping solution combination on the quality of peeled potato ‘Jopung'. Korean J Hort Sci Technol, 27, 256-262 |
18 | Sapers GM, Miller RL (1995) Heated ascorbic/citric acid solution as browning inhibitor for pre-peeled potatoes. J Food Sci, 60, 762-766 DOI |
19 | Chung HM, Lee GC (1996) Effects of dipping and preheating treatments on susceptibility to browning of potato slices during cold storage. Korean J Soc Food Sci, 12, 535-540 |
20 | Hwang TY, Moon KD (2006) Quality characteristics of fresh-cut potatoes with natural antibrowning treatment during storage. Korean J Food Sci Technol, 38, 183-187 |
21 | Lattanzio V, Cardinali A, Venere DD, Linsalata V, Palmieri S (1994) Browning phenomena in stored artichoke (Cynara scolymus L.) heads: enzymic or chemical reaction. Food Chem, 50, 1-7 DOI ScienceOn |
22 | Kang HK, Yoo YK, Lee SK (2003) Effects of prestorage heat treatment on changes of phenolic compound content and incidence of skin blackening in 'Niitaka' pear fruits during cold storage. Korean J Hort Sci Technol, 44, 197-200 |
23 | Agblor A, Scanlon MG (1998) Effects of blanching conditions on the mechanical properties of french fry strips. Am J Potato Res. 75, 245-255 DOI |
24 | Kim JG, Choi ST, Lim CI (2005) Effect of delayed modified atmosphere packaging on quality of fresh-cut iceberg lettuce. Korean J Hort Sci Technol, 23, 140-145 |
25 | Sun SH, Kim SJ, Kim GC, Kim HR, Yoon KS (2011) Changes in quality characteristics of fresh-cut produce during refrigerated storage. Korean J Food Sci Technol. 43, 495-503 DOI ScienceOn |
26 | Kim HY, Ko SH, Lee KY (2007) Evaluation of the microbiological and sensory qualities of potatoes by the method of processing in foodservice operations. Korean J Food Cookery Sci, 23, 615-625 |