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Nan Theint Ngu Lwin,Suriyan Supapvanich,Surassawadee Promyou 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.1
The aim of this study was to investigate theeffects of ultraviolet-C (UV-C) irradiation on the changesin total sugars concentration and texture of ready to cookbaby corn during cold storage. The baby corns were irradiatedwith UV-C at the dose of 0 (control), 2.2, 4.4 and6.6 kJ m-2 and then stored at 5 ± 1 C for 7 days. Theresults showed that the losses of total sugars were delayedby UV-C irradiation treatments. All the UV-C treatmentssignificantly maintained the firmness of the treated babycorn samples and prevented the increase in electrolyteleakage, especially at 4.4 kJ m-2. Compared to controlsample, the 4.4 kJ m-2 UV-C irradiated baby corn retardedthe depolymerisation of pectin substances by suppressingthe polygalacturonase and pectin methyl esterase activities. Therefore, the dose of 4.4 kJ m-2 could be a feasiblealternative UV-C treatment maintaining texture and thetotal sugar concentration of ready to cook baby corn duringcommercial storage.