Hyun-Gi Jung, Sun-Duk Cho, Min-Sun Chang, Gun-Hee Kim
{"title":"鲜切苹果贮藏过程中加工步骤及褐变抑制剂处理的品质特征","authors":"Hyun-Gi Jung, Sun-Duk Cho, Min-Sun Chang, Gun-Hee Kim","doi":"10.11002/kjfp.2023.30.3.369","DOIUrl":null,"url":null,"abstract":"\n \n We examined the changes in the physicochemical quality characteristics and\n antioxidant activity of fresh-cut Fuji apples (Malus\n pumila) during processing and storage after treatment with browning\n inhibitors. The primary aim was to elucidate processing suitability and\n storability. We observed that in the processing stage of slicing fresh\n Fuji apples, there were no significant differences in\n 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azinobis\n (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging ability and\n ferric-reducing antioxidant power (FRAP). However, after NaClO treatment, total\n flavonoid and total polyphenol contents decreased. When freshcut\n Fuji apples were treated with browning inhibitors and\n stored at 4°C, the L value and hardness decreased; however, the weight\n loss rate increased based on the storage period of all fruit groups treated with\n Citrus unshiu Markovich (CuM), calcium ascorbate (CA), and\n ascorbic acid (AA). The pH increased after 2 days of storage in 1% CuM\n and after 6 days of storage in 1% CA; however, no changes in pH were\n observed during the storage period in 1% AA. The DPPH radical scavenging\n activity was generally good under storage conditions of 1% AA at\n 4°C and 1% CA at 20°C. Furthermore, FRAP remained\n relatively constant under storage conditions of 1% CA. The quality\n characteristics and antioxidant activity of fresh-cut fruits during processing\n and storage can be used as basic data for industries. Furthermore, we can gain\n confidence in quality improvements by improving the production and distribution\n environment of fresh-cut agricultural products.\n","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Quality characteristics of fresh cut apples during storage according\\n to processing steps and browning inhibitor treatment\",\"authors\":\"Hyun-Gi Jung, Sun-Duk Cho, Min-Sun Chang, Gun-Hee Kim\",\"doi\":\"10.11002/kjfp.2023.30.3.369\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\\n \\n We examined the changes in the physicochemical quality characteristics and\\n antioxidant activity of fresh-cut Fuji apples (Malus\\n pumila) during processing and storage after treatment with browning\\n inhibitors. The primary aim was to elucidate processing suitability and\\n storability. We observed that in the processing stage of slicing fresh\\n Fuji apples, there were no significant differences in\\n 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azinobis\\n (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging ability and\\n ferric-reducing antioxidant power (FRAP). However, after NaClO treatment, total\\n flavonoid and total polyphenol contents decreased. When freshcut\\n Fuji apples were treated with browning inhibitors and\\n stored at 4°C, the L value and hardness decreased; however, the weight\\n loss rate increased based on the storage period of all fruit groups treated with\\n Citrus unshiu Markovich (CuM), calcium ascorbate (CA), and\\n ascorbic acid (AA). The pH increased after 2 days of storage in 1% CuM\\n and after 6 days of storage in 1% CA; however, no changes in pH were\\n observed during the storage period in 1% AA. The DPPH radical scavenging\\n activity was generally good under storage conditions of 1% AA at\\n 4°C and 1% CA at 20°C. Furthermore, FRAP remained\\n relatively constant under storage conditions of 1% CA. The quality\\n characteristics and antioxidant activity of fresh-cut fruits during processing\\n and storage can be used as basic data for industries. 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Quality characteristics of fresh cut apples during storage according
to processing steps and browning inhibitor treatment
We examined the changes in the physicochemical quality characteristics and
antioxidant activity of fresh-cut Fuji apples (Malus
pumila) during processing and storage after treatment with browning
inhibitors. The primary aim was to elucidate processing suitability and
storability. We observed that in the processing stage of slicing fresh
Fuji apples, there were no significant differences in
1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azinobis
(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging ability and
ferric-reducing antioxidant power (FRAP). However, after NaClO treatment, total
flavonoid and total polyphenol contents decreased. When freshcut
Fuji apples were treated with browning inhibitors and
stored at 4°C, the L value and hardness decreased; however, the weight
loss rate increased based on the storage period of all fruit groups treated with
Citrus unshiu Markovich (CuM), calcium ascorbate (CA), and
ascorbic acid (AA). The pH increased after 2 days of storage in 1% CuM
and after 6 days of storage in 1% CA; however, no changes in pH were
observed during the storage period in 1% AA. The DPPH radical scavenging
activity was generally good under storage conditions of 1% AA at
4°C and 1% CA at 20°C. Furthermore, FRAP remained
relatively constant under storage conditions of 1% CA. The quality
characteristics and antioxidant activity of fresh-cut fruits during processing
and storage can be used as basic data for industries. Furthermore, we can gain
confidence in quality improvements by improving the production and distribution
environment of fresh-cut agricultural products.
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.