열수 및 유기산 처리가 대보 박피밤의 저장 시 품질에 미치는 영향 = Division 2 ; Effects of Mild Heat and Organic Acid Treatments on the Quality of Daebo Peeled Chestnut during Storage

다국어 초록 (Multilingual Abstract)

The effects of dip treatments of chemicals (ascorbic acid, citric acid, calcium chloride: 1% solution) and physicals (vacuum packing, 50oC distilled water) on the browning and quality of ‘Daebo’ peeled chestnut were studied. During the storage, the surface color of the samples showed higher ΔE 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.

참고문헌 (Reference)

1 장민선, "포장재질에 따른 열처리한 연근의 저장 중 품질변화" 한국식품저장유통학회 19 (19): 807-812, 2012

2 문광덕, "최소가공 단호박 (Cucurbita maxima Duchesne) 제품의 저장 중 품질 특성" 한국식품저장유통학회 10 (10): 6-10, 2003

3 박기재, "전기분해수 침지처리 박피연근의 랩 및 진공포장 저장 중의 품질변화" 한국식품저장유통학회 15 (15): 622-629, 2008

4 오성일, "저장온도와 박피방식에 따른 ‘축파’ 박피밤의 품질특성 변화" 한국자원식물학회 27 (27): 72-79, 2014

5 박주현, "열처리 및 유기산처리가 신선편이 연근의 품질에 미치는 영향" 한국식품저장유통학회 20 (20): 23-29, 2013

6 김지강, "열처리 및 용액 침지가 ‘조풍’ 박피감자의 품질에 미치는 영향" 한국원예학회 27 (27): 256-262, 2009

7 황자영, "박피 밤의 저장온도에 따른 품질 특성 변화" 한국식품영양학회 24 (24): 71-78, 2011

8 Martinez, M.V., "The biochemistry and control of enzymatic browning" 6 : 195-200, 1995

9 Meilgaard, M., "Sensory evaluation techniques" CRC press 1991

10 Poovaiah, B. W, "Role of calcium in prolonging storage life of fruit and vegetables" 40 : 86-89, 1986

11 Tavarini, S., "Polygalacturonase and β-galactosidase activities in Hayward Kiwifruit as affected by light exposure, maturity stage and storage time" 120 : 342-347, 2009

12 Watada, A. E., "Physiological activities of partially processed fruits and vegetables" 44 : 116-122, 1990

13 Tomas-Barberan, F.A., "Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables" 81 : 853-876, 2001

14 Cantos, E., "Phenolic compounds and related enzymes are not rate-limiting in browning development of fresh-cut potatoes" 50 : 3015-3023, 2002

15 Smyth, A. B., "Modified atmosphere packaged cut iceberg lettuce : Effect of temperature and O2 partial pressure on respiration and quality" 46 : 4556-4562, 1998

16 Hathaway, S, "Management of food safety in international trade" 10 : 247-254, 1999

17 Luna-Guzman, I., "Fresh-cut cantaloupe : effects of CaCl2 dips and heat treatment on firmness and metabolic activity" 17 : 201-213, 1999

18 Chung, H.M., "Effects of dipping and preheating treatments on susceptibility to browning of potato slices during cold storage" 12 : 535-540, 1996

19 Perez-Gago, M. B., "Color change of fresh-cut apples coated with whey protein concentrate-based edible coatings" 39 : 84-92, 2006

20 Kim, M. J., "Chestnut cultivars in Korea" KOREA FOREST RESEARCH INSTITUTE 7-16, 2006

21 Cocci, E., "Changes in nutritional properties of minimally processed apples during storage" 39 : 265-271, 2006

22 Toivonen, P.M.A., "Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables" 48 : 1-14, 2008