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KMID : 1007520020110010078
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Food Science and Biotechnology
2002 Volume.11 No. 1 p.78 ~ p.83
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Comparison of Shelf-Life in Exporting Peeled Chestnuts Stored in Various Immersion Liquids
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Jeong, Jin Woong
Kim, Eun Mi/Lee, Sun Min/Kim, Myung Ho/Jeong, Seong Weon
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Abstract
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This study was carried out to investigate the efficacy of electrolyzed oxidizing (EO) water, EO water with 0.5% citron juice and 0.1% aluminium potassium sulfate (APS) solution as storing liquid for peeled chestnuts. The pH during storage increased in chestnuts stored in EO water and EO water with citron juice added, whereas it showed no significant change in peeled chestnuts stored in APS solution. Moisture and crude protein contents of peeled chestnuts were gradually decreased during storage. However, the moisture content suddenly increased after 15 days in chestnuts stored in APS solution. Vitamin C contents were decreased to 6771 % as compared with raw peeled chestnuts. However, the vitamin C content of peeled chestnut stored in EO water with citron juice was increased until 5^th day of storage and then slowly decreased. Reducing sugar and sucrose were accumulated during storage, unlike total sugar. The major amino acids in peeled chestnuts were aspartic acid and glutamic acid. The essential amino acid contents of chestnuts stored in the mixture(w/v 1:1) of ice and EO water containing 0.5% citron juice were 621 and 664㎎/100 g by day 15 and 25 of storage, respectively.
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