Effect of Browning Inhibitor Treatment on Sliced Citron Storage (Citrus junos Sieb.)

갈변방지제 처리가 슬라이스 유자의 저장성에 미치는 영향

  • Lee, Bo-Bae (Fruit Research Institute of Jeollanamdo Agricultural Research and Extension Services) ;
  • Lee, Jin-Won (Faculty of Health & Food Medicinal Plant, Suwon Women's University) ;
  • Park, Jae-Ok (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) ;
  • 이진원 (수원여자대학교 보건식품학부 약용식물과) ;
  • 박재옥 (전라남도농업기술원 과수연구소) ;
  • 조윤섭 (전라남도농업기술원 과수연구소) ;
  • 남승희 (전남대학교 농업생명과학대학)
  • Received : 2021.07.06
  • Accepted : 2021.08.05
  • Published : 2021.08.30


The purpose of this study was to investigate at how the quality of citron changed during storage as a result of the browning inhibitor treatment. In the browning inhibitor treatment, Vit.C, Vit.C+NaCl, Vit.C+NaCl+CD substances were used. As a result of investigating the browning degree, Vit.C+NaCl+CD showed the lowest value of 0.76 when stored for 12 weeks. The 𝚫E of the chromaticity value indicated that significant color change occurred when the value was high. As the Vit.C+NaCl+CD mixture showed the lowest value of 46.01 at 25℃, it was found that browning did not occur much compared to other treatments. The change in polyphenol oxidase (PPO) activity of citron increased as browning progressed. Among the browning inhibitor solutions, Vit.C+NaCl+CD solution showed the lowest value 118.8 u/g at 25℃ after 12 weeks. Based on these findings, it seems that CD mixing solution can be used as a citron browning inhibitor.



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