Current Research on Agriculture and Life Sciences
- 제25권
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- Pages.25-31
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- 2007
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- 2287-271X(pISSN)
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- 2288-0356(eISSN)
효소적 작용과 신선 채소의 품질 변화
Enzymes Reaction and Quality Changes in Fresh Vegetables
- Zheng, Hu-Zhe (Department of Food Science and Technology, College of Agricultural and Life Science, Kyungpook National University) ;
- Lee, Sang-Han (Department of Food Science and Technology, College of Agricultural and Life Science, Kyungpook National University) ;
- Chung, Shin-Kkyo (Department of Food Science and Technology, College of Agricultural and Life Science, Kyungpook National University)
- 발행 : 2007.12.31
초록
The several enzymes reaction which involve the quality change of fresh vegetables, such as chlorophylase, polyphenol oxidase, lypoxygenase, C-S-lyase, myrosinase and enzymes related lignification were reviewed. Numerous enzyme reaction continuously proceeds to the deterioration of vegetables after harvest due to the respiration and biochemical metabolism reaction, especially in case of physical injuring. It is extremely important to inhibit and to control these enzyme reaction in order to maintain the organoleptic and nutritional quality of fresh vegetables.