Journal of Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Effects of Edible Coating on the Quality Change in 'Hongro' Apples during Storage

가식성 코팅이 '홍로' 사과 저장 중 품질변화에 미치는 영향

  • Lee, Jihyun (Department of Food Science and Technology, Chungnam National University) ;
  • Min, Sea C. (Department of Food Science and Technology, Seoul Women's University) ;
  • Song, Kyung Bin (Department of Food Science and Technology, Chungnam National University)
  • Received : 2014.10.04
  • Accepted : 2015.01.05
  • Published : 2015.03.31
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Abstract

As an edible coating, carnauba shellac wax (CSW) and lemongrass oil (LO) solution was prepared to extend the shelf life of 'Hongro' apples. During storage, there were significant differences in the populations of total aerobic bacteria, yeast, and molds between the coated apples and the control samples. The weight loss and vitamin C loss of apples coated with the CSW-LO solution were lower than those of the control. These results suggest that CSW-LO coating can be an effective method for improving quality of 'Hongro' apples.

CSW-LO 코팅액으로 코팅된 '홍로' 사과의 저장 중 미생물 수 및 품질 변화를 측정한 결과 대조구와 코팅된 사과의 총 호기성 세균과 효모 및 곰팡이 수는 유의적인 차이를 보였다. 또한 처리구의 경도, 중량감소, 비타민 C 함량은 저장 중 대조구에 비해 더 낮은 감소를 보였다. 따라서 CSW-LO 코팅은 '홍로' 사과의 저장 중 미생물학적 안전성과 품질유지에 효과적인 수확 후 처리라고 판단된다.

Keywords

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