Quality Characteristics of Fresh-cut Potatoes with Natural Antibrowning Treatment during Storage

천연 갈변저해제를 처리한 신선절단 감자의 저장 중 품질특성

  • Published : 2006.04.01

Abstract

Surface browning, caused by cutting and other wound during minimal processing, is very important quality criterion to consumers. Shelf-life of fresh-cut potatoes was extended using natural antibrowning treatments. Fresh-cut potatoes dipped with licorice and green tea extracts were packed with LDPE film and stored at $4^{\circ}C$ for 14 days. Quality characteristics of fresh-cut potatoes were investigated during storage. During storage, L value decreased and PPO activity increased. PPO showed the lowest activity at around 7 days storage, during which browning was effectively inhibited in licorice- and green tea extract-treated potatoes. Total phenol and chlorogenic acid contents increased for 7 days. Results suggest natural licorice extracts with ascorbic acids are effective antibrowning agents for maintaining quality of fresh-cut potatoes.

감초와 녹차추출액에 신선절단한 감자를 침지하고 각각 LDPE 필름으로 포장하여 $4^{\circ}C$에서 저장하면서 저장 중 품질 특성을 조사하였다. 저장함에 따라 L value는 전반적으로 감소하는 경향을 나타냈으며 ascorbic acid를 함께 처리한 경우 하락 폭을 줄여 줄수 있었다. 저장 중 포장내의 이산화탄소 함량은 증가하였고 산소의 함량은 감소하였다. 저장 7일경까지는 녹차와 ascorbic과의 병용처리구를 제외하고는 큰 변화 가 없었으나 저장 14일경에는 모든 구에서 급격한 증가 현상을 보였다. Chlorogenic acid의 경우에도 총페놀과 유사한 경향을 나타내었으며 저장 기간 경과에 따라 직선적으로 증가하는 양상을 띠었다. PRO activity를 측정한 결과 저장 기간 경과에 따라 증가하고 있었으며 갈변이 효과적으로 저해되었던 저장 7일경의 감초 및 녹차에서 가장 낮은 활성을 나타내고 있으나 이후 14일경 갈변의 심화와 함께 효소의 활성도 함께 증가하는 것으로 나타났다. 따라서 천연물인 감초추출물과 ascorbic acid를 병용하여 사용할 경우 냉장저장 시 일정기간 동안 천연물을 이용한 갈변저해 및 품질유지가 가능할 것으로 판단된다.

Keywords

References

  1. Ohlsson T. Minimal processing preservation methods of the future, an overview. Trends Food Sci. Technol. 5: 341-344 (1994) https://doi.org/10.1016/0924-2244(94)90210-0
  2. Ahvenainen R. New approaches in improving the shelf life of minimally processed fruit and vegetables. Trends Food Sci. Technol. 7: 179-186 (1996) https://doi.org/10.1016/0924-2244(96)10022-4
  3. Hwang TY, Son SM, Lee CY, Moon KD. Quality changes of fresh-cut packaged fuji apples during storage. Korean J. Food Sci. Technol. 33: 469-473 (2001)
  4. Gamage TV, Yuen CMC, Wills RBH. Minimal processing of custard apple (Annona atemoya) pulp. J. Food Proces. Pres. 21: 289-301 (1997) https://doi.org/10.1111/j.1745-4549.1997.tb00784.x
  5. Brecht JK. Physiology of lightly processed fruits and vegetables. Hort. Sci. 30: 18-21 (1995)
  6. Chi JH, Ha TM, Kim YH, Ju YC. Effects of storage temperature and packing method for keeping freshness of fresh mushrooms. RDA. J. Agri Sci. 38: 915-921 (1996)
  7. Jiang Z, Ooraikul B. Reduction of nonenzymatic browning in potato chips and French fries with glucose oxidase. J. Food Process. Pres. 13: 175-186 (1989) https://doi.org/10.1111/j.1745-4549.1989.tb00099.x
  8. Lee-Kim MS, Hwang ES. Inhibition studies on burdock polyphenyl oxidase (PPO) activity. J. Food Process. Pres. 21: 485-494 (1997) https://doi.org/10.1111/j.1745-4549.1997.tb00797.x
  9. Rosen JC, Kader AA. Postharvest physiology and quality maintenance of sliced pear and strawberry fruits. J. Food Sci. 54: 656-659 (1989) https://doi.org/10.1111/j.1365-2621.1989.tb04675.x
  10. Gunes G, Lee CY, Color of minimally processed potatoes as affected by modified atmosphere packaging and antibrowning agents. J. Food Sci. 62: 572-582 (1997) https://doi.org/10.1111/j.1365-2621.1997.tb04433.x
  11. Sapers GM, Miller RL. Control of enzymatic browning in prepeeled potatoes by surface digestion. J. Food Sci. 58: 1076-1078 (1993) https://doi.org/10.1111/j.1365-2621.1993.tb06117.x
  12. Walingo A, Davidson V. Modified atmosphere packaging of prepeeled potatoes. E. Afr. Agric. For. J. 60: 67-74 (1994) https://doi.org/10.1080/00128325.1994.11663225
  13. Hughes JC, Swain T. After-cooking blackening in potatoes. III.-Examination of the interaction of factors by in vitro experiments. J. Sci. Food Agric. 13: 358-363 (1962) https://doi.org/10.1002/jsfa.2740130702
  14. Oszmianski J, Lee CY, Inhibition of polyphenol oxidase activity and browning by honey. J. Agric. Food Chem. 38: 1892-1895 (1990) https://doi.org/10.1021/jf00100a002
  15. Son SM, Moon KD, Lee CY, Rhubarb juice as a natural antibrowning agent. J. Food Sci. 65: 1288-1289 (2000) https://doi.org/10.1111/j.1365-2621.2000.tb10598.x
  16. Osuna-garcia JA, Wall MM, Waddell CA. Natural antioxidants for preventing color loss in stored paprika. J. Food Sci. 62: 1017-1021 (1997) https://doi.org/10.1111/j.1365-2621.1997.tb15027.x
  17. Kim JK, Cha WS, Park JH, Oh SL, Cho YJ, Chun SS, Choi C. Inhibition effect against tyrosinase of condensed tannins from Korean green tea. Korean J. Food Sci. Technol. 28: 173-177 (1997)
  18. Wang ZY, Athar M, Bickers DR. Licorice in foods and herbal drugs: Chemistry, pharmacology, toxicology and uses. pp. 321-353. In: Herbs, Botanicals and Teas. Technomic Co., Langaster, PA, USA (2000)
  19. Kim NJ, Hong ND. Studies on the processing of crude drugs (V). Korean J. Pharmacogn, 27: 196-206 (1996)
  20. Chung WT, Lee SH, Cha MS, Sung NS, Hwang B, Lee HY. Bioligical activities of Glycyrrhizae uralensis FISCH. Korean J. Med. Crop Sci. 9: 45-54 (2001)
  21. Tan NH, Wong KC, Lumen BO. Relationship of tannin levels and trypsin inhibitor activity with the in vitro protein digestibilities of raw and heat-treated winged bean. J. Agric. Food Chem. 32: 819-822 (1984) https://doi.org/10.1021/jf00124a030
  22. Mapson LW, Swain T, Tomalin A. Influence of variety, cultural conditions and temperature of storage on enzymatic browning of potato tubers. J. Sci. Food Agric. 14: 673-684 (1963) https://doi.org/10.1002/jsfa.2740140910
  23. Coseteng MY, Lee CY. Changes in apple polyphenoloxidase and polyphenol concentrations in relation to degree of browning. J. Food Sci. 52: 985-989 (1987) https://doi.org/10.1111/j.1365-2621.1987.tb14257.x
  24. Agblor A, Scanlon MG. Effects of blanching conditions on the mechanical properties of french fry strips. Am. J. Potato Res. 75: 245-255 (1998) https://doi.org/10.1007/BF02853603