참고문헌
- Aguayo, E., V.H. Escalona, and F. Artes. 2008. Effect of hot water treatment and various calcium salts on quality of fresh-cut 'Amarillo' melon. Postharvest Biol. Technol. 47:397-406. https://doi.org/10.1016/j.postharvbio.2007.08.001
- Alegria, C., J. Pinheiro, E.M. Goncalves, I. Fernandes, M. Moldao, and M. Abreu. 2010. Evaluation of a pre-cut heat treatment as an alternative to chlorine in minimally processed shredded carrot. Innovative Food Sci. Emerg. Technol. 11:155-161. https://doi.org/10.1016/j.ifset.2009.10.008
- Alegria, C., J. Pinheiro, E.M. Goncalves, I. Fernandes, M. Moldao, and M. Abreu. 2009. Quality attributes of shredded carrot (Daucus carota L, cv. Nantes) as affected by alternative decontamination processes to chlorine. Innovative Food Sci. Emerg. Technol. 10:61-69. https://doi.org/10.1016/j.ifset.2008.08.006
- Budu, A.S. and D.C. Joyce. 2003. Effect of 1-methylcyclopropene on the quality of minimally processed pineapple fruit. Austral. J. Exp. Agric. 43:177-184. https://doi.org/10.1071/EA02029
- Cabrera, C., R. Artacho, and R. Gimenez. 2006. Beneficial effects of green tea-a review. J. Am. College Nutr. 25:79-99. https://doi.org/10.1080/07315724.2006.10719518
- Chen, F.A., A.B. Wu, and C.Y. Chen. 2004. The influence of different treatments on the free radical scavenging activity of burdock and variations of its active components. Food Chem. 86:479-484. https://doi.org/10.1016/j.foodchem.2003.09.020
- Chow, L.W., S.J. Wang, and P.D. Duh. 1997. Antibacterial activity of burdock. Food Sci. 24:195-202.
- Cooper, R., D.J. Morre, and D.M. Morre. 2005. Medicinal benefits of green tea: Part II. Review of anticancer properties. J. Altern. Complement. Med. 11:639-652. https://doi.org/10.1089/acm.2005.11.639
- Dea, S., J.K. Brecht, M.C.N. Nunes, E.A. Baldwin. 2010. Quality of fresh-cut 'Kent' mango slices prepared from hot water or non-hot water-treated fruit. Postharvest Biol. Technol. 56:171-180. https://doi.org/10.1016/j.postharvbio.2010.01.007
- Dennis, D. and J.W. Miller. 1998. Enzymatic browning. In: Kinetics of tyrosinase. J. Agric. Food Chem. 30:44-49.
- Djioua, T., F. Charles, F. Lopez-Lauri, H. Filgueiras, A. Coudret, M. Freire, M.N. Ducamp-Collin, and H. Sallanon. 2009. Improving the storage of minimally processed mangoes (Mangifera indica L.) by hot water treatments. Postharvest Biol. Technol. 52:221-226. https://doi.org/10.1016/j.postharvbio.2008.10.006
- Dong, X., R.E. Wrolstad, and D. Sugar. 2000. Extending shelf life of fresh-cut pears. J. Food Sci. 65:181-186. https://doi.org/10.1111/j.1365-2621.2000.tb15976.x
- Du, J., Y. Fu, and N. Wang. 2009. Effects of aqueous chlorine dioxide treatment on browning of fresh-cut lotus root. LWT-Food Sci. Technol. 42:654-659. https://doi.org/10.1016/j.lwt.2008.08.007
- Duh, P.D. 1998. Antioxidant activity of burdock (Arctium lappa Linne): Its scavenging effect on free-radical and active oxygen. J. Am. Oil Chem. Soc. 75:455-461. https://doi.org/10.1007/s11746-998-0248-8
- Ehabe, E.E., G.D. Eyabi Eyabi, and F.A. Numfor. 2006. Effect of sugar and NaCl soaking treatments on the quality of sweet banana figs. J. Food Eng. 76:573-578. https://doi.org/10.1016/j.jfoodeng.2005.06.006
- Fallik, E., S. Grinberg, S. Alkalai, O. Yekutieli, A. Wiseblum, R. Regev, H. Beres, and E. Bar-Lev. 1999. A unique rapid hot water treatment to improve storage quality of sweet pepper. Postharvest Biol. Technol. 15:25-32. https://doi.org/10.1016/S0925-5214(98)00066-0
- Gramza-Michalowska, A. and J. Regula. 2007. Use of tea extracts (Camellia sinensis) in jelly candies as polyphenols sources in human diet. Asian Pacific J. Clinical Nutr. 16:43-46.
- Hofman, P.J., B.A. Stubbings, M.F. Adkins, G.F. Meiburg, and A.B. Woolf. 2002. Hot water treatments improve 'Hass' avocado fruit quality after cold disinfestation. Postharvest Biol. Technol. 24:183-192. https://doi.org/10.1016/S0925-5214(01)00131-4
- Hong, G., G. Peiser, and M.I. Cantwell. 2000. Use of controlled atmospheres and heat treatment to maintain quality of intact and minimally processed green onions. Postharvest Biol. Technol. 20:53-61. https://doi.org/10.1016/S0925-5214(00)00112-5
- Hong, S.I., H.H. Lee, and D.M. Kim. 2007. Effects of hot water treatment on the storage stability of Satsuma mandarin as a postharvest decay control. Postharvest Biol. Technol. 43:271-279. https://doi.org/10.1016/j.postharvbio.2006.09.008
- Iyengar, R. and A.J. McEvily. 1992. Anti-browning agents: Alternative to the use of sulfites in foods. Trends Food Sci.Technol. 3:60-64. https://doi.org/10.1016/0924-2244(92)90131-F
- Jang, M.S., A. Sanada, H. Ushio, M. Tanaka, and T. Ohshima. 2003. Inhibitory effect of enokitake extract on melanosis of shrimp. Fisheries Sci. 69:379-384. https://doi.org/10.1046/j.1444-2906.2003.00632.x
- Kan, W.S. 1981. Pharmaceutical botany. Natl. Res. Inst. Chinese Med., Taiwan. p. 549.
- Koukounaras, A., A.S. Siomos, and E. Sfakiotakis. 2009. Impact of heat treatment on ethylene production and yellowing of modified atmosphere packaged rocket leaves. Postharvest Biol. Technol. 54:172-176. https://doi.org/10.1016/j.postharvbio.2009.07.002
- Lamikanra, O. and M.A. Watson. 2004. Effect of calcium treatment temperature on fresh-cut Cantaloupe melon during storage. J. Food Sci. 69:468-472.
- Lin, C.C., J.M. Lu, J.J. Yang, S.C. Chuang, and T. Ujiie. 1996. Anti-inflammatory and radical scavenging effects of Arctium lappa. Am. J. Chinese Med. 24:127-137. https://doi.org/10.1142/S0192415X96000177
- Loizzo, M.R., R. Tundis, U.G. Chandrika, A.M. Abeysekera, F. Menichini, and N.G. Frega. 2010. Antioxidant and antibacterial activities on foodborne pathogens of Artocarpus heterophyllus Lam. (Moraceae) leaves extracts. J. Food Sci. 75:291-295. https://doi.org/10.1111/j.1750-3841.2010.01558.x
- Luh, B.S. and B. Phithakpol. 1972. Characteristics of polyphenol oxidase related to browning in cling peaches. J. Food Sci. 37:264-268. https://doi.org/10.1111/j.1365-2621.1972.tb05832.x
- Lunadel, L., P. Galleguillos, B. Diezma, L. Lleo, and L. Ruiz-Garcia. 2011. A multispectral vision system to evaluate enzymatic browning in fresh-cut apple slices. Postharvest Biol. Technol. 60:225-234. https://doi.org/10.1016/j.postharvbio.2011.02.001
- Luna-Guzman, I. and D.M. Barrett. 2000. Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupes. Postharvest Biol. Technol. 19:61-72. https://doi.org/10.1016/S0925-5214(00)00079-X
-
Luna-Guzman, I., M. Cantwell, and D.M. Barrett. 1999. Fresh-cut cantaloupe: effects of
$CaCl_2$ dips and heat treatments on firmness and metabolic activity. Postharvest Biol. Technol. 17:201-213. https://doi.org/10.1016/S0925-5214(99)00048-4 - Lurie, S. 1998. Postharvest heat treatments. Postharvest Biol. Technol. 14:257-269. https://doi.org/10.1016/S0925-5214(98)00045-3
- Lydakis, D. and J. Aked. 2003. Vapour heat treatment of Sultanina table grapes. II: Effects on postharvest quality. Postharvest Biol. Technol. 27:117-126. https://doi.org/10.1016/S0925-5214(02)00092-3
- Maqsood, S. and S. Benjakul. 2010. Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince. Food Chem. 119:123-132. https://doi.org/10.1016/j.foodchem.2009.06.004
- Martin-belloso, O., R. Soliva-fortuny, and G. Oms-oliu. 2007. Fresh-cut fruits. In: Hui YH (Ed.), Handbook of Food Products Manufacturing, p. 879-899. In: John Wiley and Sons (eds.). Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods. New Jersey.
- Martin-Diana, A.B., D. Rico, and C. Barry-Ryan. 2008. Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce. Innovative Food Sci. Emerg. Technol. 9:593-603. https://doi.org/10.1016/j.ifset.2008.04.001
- Masuda, T., Y. Inaba, T. Maekawa, Y. Takeda, H. Yamaguchi, K. Nakamoto, H. Kuninaga, S. Nishizato, and A. Nonaka. 2003. Simple detection method of powerful antiradical compounds in the raw extract of plants and its application for the identification of antiradical plant constituents. J. Agric. Food Chem. 51:1831-1838. https://doi.org/10.1021/jf026112m
- Nirmal, N.P. and S. Benjakul. 2011. Use of tea extracts for inhibition of polyphenoloxidase and retardation of quality loss of Pacific white shrimp during iced storage. LWT-Food Sci. Technol. 44:924-932. https://doi.org/10.1016/j.lwt.2010.12.007
- Nirmal, N.P. and S. Benjakul. 2009. Melanosis and quality changes of Pacific white shrimp (Litopenaeus vannamei) treated with catechin during iced storage. J. Agric. Food Chem. 57:3578-3586. https://doi.org/10.1021/jf900051e
- Nissen, L.R., D.V. Byrne, G. Bertelsen, and L.H. Skibsted. 2004. The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis. Meat Sci. 68:485-495. https://doi.org/10.1016/j.meatsci.2004.05.004
- Oms-Oliu, G., M.A. Rojas-Grau, L.A. Gonzalez, P. Varela, R. Soliva-Fortuny, M.I.H. Hernando, I. Perez Munuera, S. Fiszman, O. Martin-Belloso. 2010. Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review. Postharvest Biol. Technol. 57:139-148. https://doi.org/10.1016/j.postharvbio.2010.04.001
- Pereyra, L., S.I. Roura, and C.E. del Valle. 2005. Phenylalanine ammonia lyase activity in minimally processed Romaine lettuce. LWT-Food Sci. Technol. 38:67-72. https://doi.org/10.1016/j.lwt.2004.05.004
- Porat, R., D. Pavoncello, J. Peretz, S. Ben-Yehoshua, and S. Lurie. 2000. Effects of various heat treatments on the induction of cold tolerance and on the postharvest qualities of 'Star Ruby' grapefruit. Postharvest Biol. Technol. 18:159-165. https://doi.org/10.1016/S0925-5214(99)00075-7
- Pristijono, P., R.B.H. Wills, and J.B. Golding. 2006. Inhibition of browning on the surface of apple slices by short term exposure to nitric oxide (NO) gas. Postharvest Biol. Technol. 42:256-259. https://doi.org/10.1016/j.postharvbio.2006.07.006
- Ranganna, B., G.S.V. Raghavan, and A.C. Kushalappa. 1998. Hot water dipping to enhance storability of potatoes. Postharvest Biol. Technol. 13:215-223. https://doi.org/10.1016/S0925-5214(98)00015-5
- Rico, D., A.B. Martin-Diana, J.M. Barat, and C. Barry-Ryan. 2007. Extending and measuring the quality of fresh-cut fruit and vegetables: a review. Trends in Food Sci. Technol. 18:373-386. https://doi.org/10.1016/j.tifs.2007.03.011
- Rietveld, A. and S. Wiseman. 2003. Antioxidant effects of tea: Evidence from human clinical trials. J. Nutr. 133:3285S-3292 S.
- Rojas-Grau, M.A., M.S. Tapia, and O. Martin-Belloso. 2008. Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples. LWT-Food Sci. Technol. 41:139-147. https://doi.org/10.1016/j.lwt.2007.01.009
- Sapers, G.M. 1993. Browning of foods: Control by sulfites, antioxidants and other means. Food Technol. 47:75-84.
- Sapers, G.M. and R.L. Miller. 1998. Browning inhibition in fresh-cut pears. J. Food Sci. 63:342-346.
- Serrano, M., D. Martinez-Romero, F. Guillen, S. Castillo, and D. Valero. 2006. Maintenance of broccoli quality and functional properties during cold storage as affected by modified atmosphere packaging. Postharvest Biol. Technol. 39:61-68. https://doi.org/10.1016/j.postharvbio.2005.08.004
- Shimada, K., K. Fujikawa, K. Yahara, and T. Nakamura. 1992. Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. J. Agric. Food Chem. 40:945-948. https://doi.org/10.1021/jf00018a005
- Si, W., J. Gong, R. Tsao, M. Kalab, R. Yang, and Y. Yin. 2006. Bioassay-guided purification and identification of antimicrobial components in Chinese green tea extract. J. Chromatography A, 1125:204-210. https://doi.org/10.1016/j.chroma.2006.05.061
- Silveira, A.C., E. Aguayo, V.H. Escalona, and F. Artes. 2011. Hot water treatment and peracetic acid to maintain fresh-cut Galia melon quality. Innovative Food Sci. Emerg. Technol. 12:569-576. https://doi.org/10.1016/j.ifset.2011.02.010
- Siomos, A.S., D. Gerasopoulos, P. Tsouvaltzis, and A. Koukounaras. 2010. Effects of heat treatment on atmospheric composition and color of peeled white asparagus in modified atmosphere packaging. Innovative Food Sci. Emerg. Technol. 11:118-122. https://doi.org/10.1016/j.ifset.2009.08.008
- Son, S.M., K.D. Moon, and C.Y. Lee. 2001. Inhibitory effects of various antibrowning agents on apple slices. Food Chem. 73:23-30. https://doi.org/10.1016/S0308-8146(00)00274-0
- Tsouvaltzis, P., A.S. Siomos, and D. Gerasopoulos. 2006. Effect of hot water treatment on leaf extension growth, fresh weight loss and color of stored minimally processed leeks. Postharvest Biol. Technol. 39:56-60. https://doi.org/10.1016/j.postharvbio.2005.06.009
- Wettasinghe, M. and F. Shahidi. 2002. Iron (II) chelation activity of extracts of borage and evening primrose meals. Food Res. Intl. 35:65-71. https://doi.org/10.1016/S0963-9969(01)00120-X
- Zuo, L., E.J. Lee, and J.H. Lee. 2004. Effect of hot water treatment on quality of fresh-cut apple cubes. Food Sci. Biotechnol. 13:821-825.