The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Change of Sliced Citron (Citrus junos Sieb.) according to Browning Inhibitor Treatment

갈변방지제 처리에 따른 슬라이스 유자의 품질 변화

  • Lee, Bo-Bae (Fruit Research Institute of Jeollanamdo Agricultural Research and Extension Services) ;
  • Cho, Hye-Sung (Fruit Research Institute of Jeollanamdo Agricultural Research and Extension Services) ;
  • Cho, Youn-sup (Fruit Research Institute of Jeollanamdo Agricultural Research and Extension Services) ;
  • Nam, Seung-Hee (Dept. of Agricultural Science and Technology, Chonnam National University)
  • 이보배 (전라남도농업기술원 과수연구소) ;
  • 조혜성 (전라남도농업기술원 과수연구소) ;
  • 조윤섭 (전라남도농업기술원 과수연구소) ;
  • 남승희 (전남대학교 농업생명과학대학)
  • Received : 2020.04.22
  • Accepted : 2020.08.12
  • Published : 2020.08.31
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Abstract

The purpose of this study was to investigate the qualitative changes of the citron by identifying the type of solution and addition of the solution to prevent the browning reaction of the citron in a way that inhibits the browning of the citron. The browning inhibitor solution was investigated using the individual and mixture, and the results of the degree of browning and chromaticity showed that vitamin C+NaCl+cyclodextrin (CD) had the lowest browning of 0.52. In chromaticity, the ΔE values indicate that the higher the value, the greater the change in color, and the lowest value of the vitamin C+NaCl+CD mixture was 47.0, indicating that there was minimal browning compared to other treatment. The active change of the polyphenol oxidase (PPO) in the citron increased enzyme activity as the browning progressed, and the vitamin C+NaCl+CD solution was the lowest at 68.40 μ/g among the anti-browning solution. Based on these research results, it seems that the CD mixing solution can be used as a citron browning inhibitor.

Keywords

References

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