Earticle

초록

영어

The effect of post-cut vanillin treatment at high concentrations on changes of quality and microorganism in fresh-cut apples was studied. Apples (Malus domestica Borkh. cv. Fuji) were sliced, treated by dipping in different vanillin solution,0, 40, 80, and 120mM, packed in polyethylene bag, and then stored for up to 3 weeks at 4oC. Changes in total aerobicbacteria, yeast and molds, browning, soluble solids, and titratable acidity during storage were investigated. Growth of totalaerobic bacteria throughout storage was strongly inhibited by vanillin regardless of treatment concentrations. Growth of yeastand molds was inhibited by vanillin of all concentrations until 2 weeks of storage. Levels of browning index, soluble solids,and titratable acidity were not significant difference among the treatment conditions until 2 weeks of storage. However, whenstored for 3 weeks, browning index increased more at 80 or 120mM vanillin, while soluble solids and titratable acidity morebe decreased by 120mM vanillin as compared with other treatment conditions. These results show that the usage of vanillin inprocessing of fresh-cut apples had a limitation for maintaining quality.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Hun-Sik Chung [ Food & Bio-Industry Research Institute, Kyungpook National University, Daegu 702-701, Korea ]
• Peter M.A. Toivonen [ Agriculture and Agri-Food Canada, Pacific Agri-Food Research Centre, Summerland, British Columbia V0H 1Z0, Canada ]
• Kwang-Deog Moon [ Department of Food Science and Technology, Kyungpook National University, Daegu 702-701, Korea ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664