Effects of Medicinal Herb Extracts and Heat and Coating Treatments on the Browning Degree of Fresh-Cut Apples

한약재 추출물, 가열 및 코팅 처리가 신선절단 사과의 갈변도에 미치는 영향

  • Chung, Hun-Sik (Department of Food Science and Technology, Pusan National University) ;
  • Lee, Joo-Baek (Department of Hotel, Restaurant, Culinary Arts & Wine.Coffee, Daegu Health College) ;
  • Moon, Kwang-Deog (Department of Food Science and Technology, Kyungpook National University)
  • 정헌식 (부산대학교 식품공학과) ;
  • 이주백 (대구보건대학교 호텔외식조리학부) ;
  • 문광덕 (경북대학교 식품공학부)
  • Received : 2012.11.09
  • Accepted : 2012.11.22
  • Published : 2012.12.30


The effects of dip treatments of chemicals (ascorbic acid, cystein, sodium chloride, magnesium chloride, calcium chloride, histidine: 1% solution) and medicinal herbs (Pueraria thunbergiana, Angelica gigas, Dioscorea japonica, Lindera strychifolia, Cnidium officinale, Astragalus membranaceus: 1% extracts), heat shock ($40-60^{\circ}C$ water), and edible coating (albumin, dextrin, sucrose poly ester, whole soy flour: 0.5-4% solution) on the browning degree of fresh-cut 'Fuji' apples were studied. Among the each treatment methods, the surface browning of fresh-cut apples was best retarded by calcium chloride dip, Astragalus membranaceus dip, $45-50^{\circ}C$ heat shock, coating with 3% dextrin or 1% whole soy flour. The results suggest that the treatments of medicinal herbs extracts, heat shock, and edible coating can be used as alternative for the use of chemical agents for the antibrowning of fresh-cut apples.


Supported by : 경북대학교


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