Screening of Antibrowning Agents for Minimally Processed Vegetables

최소가공채소류에 적합한 갈변방지제의 선발

  • Park, Woo-Po (Department of Foods and Nutrition, Masan College) ;
  • Cho, Sung-Hwan (Department of Food Science and Technology, Gyeongsang National University) ;
  • Lee, Dong-Sun (Department of Food Engineering, Kyungnam University)
  • 박우포 (마산전문대학 식품영양과) ;
  • 조성환 (경상대학교 식품공학과) ;
  • 이동선 (경남대학교 식품공학과)
  • Published : 1998.04.01


Peeled garlic, soybean sprouts, cut onion and cut green pepper were treated by dipping in solutions of different antibrowning agents, and then stored at $10^{\circ}C$. Surface color and polyphenol oxidase activity of produce were measured through the storage. Tested antibrowning agents include ascorbic acid, citric acid and allyl isothiocyanate. The commodities showed different responses to the antibrowning agent solutions; 1% citric acid for peeled garlic, 1% ascorbic acid for soybean sprouts, 2% citric acid for cut onion, and 1% ascorbic acid for cut green pepper showed better retardation in browning than the other treatments for respective product. For peeled garlic, surface browning was concomitant with increase in polyphenol oxidase activity during storage. On the other hand, there was no positive correlation between surface browning and polyphenol oxidase activity for the other stored products.


browning;antibrowning agent;polyphenol oxidase;minimal processing