|
KMID : 0665220180310050689
|
|
Korean Journal of Food and Nutrition
2018 Volume.31 No. 5 p.689 ~ p.695
|
|
|
Browning Degree of Various Apple Cultivars for Minimal Processing
|
|
Hong Jeong-Jin
Seol Hui-Gyeong
Jeong Eun-Ho
Kim Yeong-Bong
Hong Kwang-Pyo
|
|
|
Abstract
|
|
|
|
This study was carried out to select apple cultivars suited for the fresh cutting or minimal processing as investigating correlation between total phenol and ascorbic acid as browning factors and the enzymatic browning degree. In soluble solid-acid ratio, ‘Gamhong’ and ‘Arisoo’ were highest value of 71.69 and 71.52 compared with other cultivars. And the change of lightness (△L) and color (△E) in ‘Gamhong’ and ‘Arisoo’ showed lower than other cultivars while ‘Arkansas black' was highest change of lightness and color as △L 8.27, △E 13.86 respectively. Total phenol and ascorbic acid contents in ‘Arkansas black’ were highest such as 334.3 mg GAE/100 g and 9.22 mg/100 g, respectively. And polyphenol oxidase (PPO) activity also was the highest such as 14.43unit in ‘Arkansas black’. The correlation test showed browning of apple was significantly dependent on △L, △E, total phenol, ascorbic acid contents and PPO activity (p<0.01). On the contrary, no significant correlation had been determined between the browning and ascorbic acid oxidase (AAO) activity. Thus, it seemed that the browning of apple was not only due to oxidation of ascorbic acid but also total phenol. It was suggested that ‘Gamhong’ and ‘Arisoo’ were suitable for fresh cutting or minimal processing.
|
|
|
KEYWORD
|
|
|
apple , cultivars, total phenol , ascorbic acid , browning
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|