열수 침지 처리가 치콘 절단면의 적변 억제에 미치는 영향

목차 (Table of Contents)

• Abstract
• 서언
• 재료 및 방법
• 결과 및 고찰
• 초록
• 인용문헌

참고문헌 (Reference)

1 인병천, "예냉과 수확시간이 신선편이 결구상추의 호흡, 갈변 및 미생물 증식에 미치는 영향" 한국원예학회 26 (26): 258-264, 2008

2 정현진, "예냉 처리가 치콘의 MA 저장성에 미치는 영향" 한국생물환경조절학회 19 (19): 360-365, 2010

3 홍석인, "열수처리가 신선 편의가공 양파의 저장품질에 미치는 효과" 한국식품과학회 36 (36): 239-245, 2004

4 Ke, D., "Wound-induced ethylene production, phenolic metabolism and susceptibility to russet spotting in iceberg lettuce" 76 : 412-418, 1989

5 Kang, H.M., "Wound-induced PAL activity is suppressed by heat-shock treatments that induce the synthesis of heat-shock proteins" 119 : 450-455, 2003

6 Saltveit, M. E., "Wound induced changes in phenolic metabolism and tissue browning are altered by heat shock" 21 : 61-69, 2000

7 Park, K. W, "Western vegetable" Korea Univ. Publishing 271-281, 1994

8 Rodríguez-López, J.N., "Tyrosinase action on monophenols; Evidence for direct enzymatic release of o-diphenol" 1548 : 238-256, 2001

9 Takahashi, T., "Studies on the physiological and chemical changes in shredded cabbage, 3: Effect of air-exposure at low temperature on physiological activities and browning of shredded cabbage" 43 : 663-667, 1996

10 Van Gelder, C.W.G., "Sequence and structural features of plant and fungal tyrosinases" 45 : 1309-1323, 1997

11 Rivero, R.M., "Resistance to cold and heat stress: Accumulation of phenolic compounds in tomato and watermelon plants" 160 : 315-321, 2001

12 Berset, C., "Relationship between color evaluation and chlorophyllian pigment content in dried parsley leaves" 48 : 1854-1857, 1983

13 Vanstreels, E., "Red discoloration of chicory under controlled atmosphere conditions" 26 : 313-322, 2002

14 Peiser, G., "Phenylalanine ammonia lyase inhibitors control browning of cut lettuce" 14 : 171-177, 1998

15 Kavrayan, D., "Partial purification and characterization of polyphenol oxidase from peppermint (Mentha piperita)" 74 : 147-154, 2001

16 배종향, "MAP저장시 포장재 종류, 광의 유무, 및 저장온도가치콘 저장성에 미치는 영향" 한국생물환경조절학회 14 (14): 69-75, 2005

17 Saltveit, M.E., "Heating the ends of leaves cut during coring of whole heads of lettuce reduces subsequent phenolic accumulation and tissue browning" 47 : 255-259, 2008

18 Charles, F., "Effect of passive and active modified atmosphere packaging on quality changes of fresh endives" 48 : 22-29, 2008

19 Loaiza-Velarde, J.G., "Effect of intensity and duration of heat-shock treatments on wound-induced phenolic metabolism in iceberg lettuce" 122 : 873-87, 1997

20 Salman, A., "Controlled atmosphere and heat shock aVect PAL1 and HSP90 mRNA accumulation in fresh-cut endive (Cichorium intybus L.)" 227 : 721-726, 2008

21 Luh, B.S., "Characteristics of polyphenoloxidase related to browning in cling peaches" 37 : 264-268, 1972

22 Castañer, M., "Browning susceptibility of minimally processed baby and romaine lettuces" 209 : 52-56, 1999