Horticultural Science & Technology (원예과학기술지)

Korean Society of Horticultural Science (한국원예학회)
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Effects of a Combined Treatment of Hot Water with Green Tea Extract and NaCl on the Postharvest Quality of Fresh-cut Burdocks

  • Chang, Min-Sun (Department of Food and Nutrition, Duksung Women's University) ;
  • Kim, Gun-Hee (Department of Food and Nutrition, Duksung Women's University)
  • Received : 2014.03.10
  • Accepted : 2014.09.05
  • Published : 2015.06.30
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Abstract

This study investigated quality changes in fresh-cut burdocks treated with hot water and anti-browning agents. The combined treatment using both heat treatment and anti-browning agents delayed the browning of burdocks, especially for those dipped in hot water and a solution of green tea extract plus NaCl. This treatment reduced the respiration rate and inhibited the growth of microorganisms more than heat treatment alone. The organoleptic quality of burdocks treated with the combined method proved to be the best according to sensory evaluation. Hence, this combined treatment using heat and anti-browning agents can enhance overall quality of processed fresh-cut root vegetables by browning inhibition and shelf-life extension.

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References

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