Earticle

초록

영어

The market sales of fresh-cut fruit and vegetables have grown rapidly in recent decades as a result of changes in consumer trend. Choosing the proper pretreatment of fruit and vegetables before minimally processing is very important because appearance is the most fundamental factors affecting the quality of fresh-cut products. This review describes the biochemical bases for color changes of fruit and vegetables including browning, discoloration, and color changes of carrots and alliums. Understanding pathway of pigments in minimally processed fruit and vegetable and preventing the way of color change should be emphasized for successive packaging system. This review also describes pretreatment of fresh-cut fruit and vegetables to improve the prolonging the shelf-life and maintenance of its qualities.

목차

Abstract
 서론
 본론
  1. 신선편이 (fresh-cut) 과채류의 색 변화
  2. 신선편이 과채류의 품질보존을 위한 전처리
 결론
 참고문헌

키워드

저자

• 김기명 [ Ki Myong Kim | 고려대학교 생명공학 연구소 ] Corresponding Author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국포장학회지 [Journal of Korea Society of Packaging Science & Technology]

• 간기

  연3회

• pISSN

  1226-0207

• 수록기간

  1994~2026

• 등재여부

  KCI 등재

• 십진분류

  KDC 530 DDC 620