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KMID : 0665220210340040390
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Korean Journal of Food and Nutrition
2021 Volume.34 No. 4 p.390 ~ p.397
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Effect of Browning Inhibitor Treatment on Sliced Citron Storage (Citrus junos Sieb.)
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Lee Bo-Bae
Lee Jin-Won
Park Jae-Ok
Cho Youn-Sup
Nam Seung-Hee
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Abstract
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The purpose of this study was to investigate at how the quality of citron changed during storage as a result of the browning inhibitor treatment. In the browning inhibitor treatment, Vit.C, Vit.C+NaCl, Vit.C+NaCl+CD substances were used. As a result of investigating the browning degree, Vit.C+NaCl+CD showed the lowest value of 0.76 when stored for 12 weeks. The ΔE of the chromaticity value indicated that significant color change occurred when the value was high. As the Vit.C+NaCl+CD mixture showed the lowest value of 46.01 at 25℃, it was found that browning did not occur much compared to other treatments. The change in polyphenol oxidase (PPO) activity of citron increased as browning progressed. Among the browning inhibitor solutions, Vit.C+NaCl+CD solution showed the lowest value 118.8 u/g at 25℃ after 12 weeks. Based on these findings, it seems that CD mixing solution can be used as a citron browning inhibitor.
Key words: citron, polyphenol oxidase (PPO), cyclodextrin, browning inhibitor
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KEYWORD
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citron, polyphenol oxidase (PPO), cyclodextrin, browning inhibitor
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