Effect of Browning Inhibitors on Quality Property of Fresh-Cut Strawberries

갈변억제제 처리가 신선 절단 딸기의 품질 특성에 미치는 영향

  • Chung, Hun-Sik (Food and Bio-Industry Research Institute, Kyungpook National University) ;
  • Moon, Kwang-Deog (Food and Bio-Industry Research Institute, Kyungpook National University)
  • 정헌식 (경북대학교 식품생물산업연구소) ;
  • 문광덕 (경북대학교 식품생물산업연구소)
  • Received : 2011.08.17
  • Accepted : 2011.12.02
  • Published : 2012.02.28


The effect of browning inhibitors on quality properties of fresh-cut strawberries was investigated. Half-cut strawberries were treated with dipping solutions alone and with combinations of 1% ascorbic acid, 1% citric acid, 1% sodium chloride, and 1% magnesium chloride, were packaged with low density polyethylene bags, and were kept for 24 hours at $4^{\circ}C$. The levels of oxygen and carbon dioxide in the packages of the samples treated with the combined solutions were the highest and the lowest, respectively. The loss of L value and flesh firmness of fresh-cut strawberries was retarded by the combined solutions than by the dipping solutions alone. The soluble solids and pH were not affected by the browning inhibitor. These results suggest that mixture of ascorbic acid, citric acid, sodium chloride, magnesium chloride may prevent browning and softening of fresh-cut strawberries.


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