The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Browning Degree of Various Apple Cultivars for Minimal Processing

최소 가공용 사과의 품종별 갈변정도

  • Hong, Jeong Jin (The Institute of Apple Utilization, Gyeongsangnam-do Agricultural Research ＆ Extension Services) ;
  • Seol, Hui Gyeong (The Institute of Apple Utilization, Gyeongsangnam-do Agricultural Research ＆ Extension Services) ;
  • Jeong, Eun Ho (The Institute of Apple Utilization, Gyeongsangnam-do Agricultural Research ＆ Extension Services) ;
  • Kim, Yeong Bong (The Institute of Apple Utilization, Gyeongsangnam-do Agricultural Research ＆ Extension Services) ;
  • Hong, Kwang Pyo (Dept. of Research & Development, Gyengnam Agriculture Research and Extension Services)
  • 홍정진 (경상남도농업기술원 사과이용연구소) ;
  • 설희경 (경상남도농업기술원 사과이용연구소) ;
  • 정은호 (경상남도농업기술원 사과이용연구소) ;
  • 김영봉 (경상남도농업기술원 사과이용연구소) ;
  • 홍광표 (경상남도농업기술원 연구개발국)
  • Received : 2018.07.31
  • Accepted : 2018.09.19
  • Published : 2018.10.30
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Abstract

This study was carried out to select apple cultivars suited for the fresh cutting or minimal processing as investigating correlation between total phenol and ascorbic acid as browning factors and the enzymatic browning degree. In soluble solid-acid ratio, 'Gamhong' and 'Arisoo' were highest value of 71.69 and 71.52 compared with other cultivars. And the change of lightness (${\Delta}L$) and color (${\Delta}E$) in 'Gamhong' and 'Arisoo' showed lower than other cultivars while 'Arkansas black' was highest change of lightness and color as ${\Delta}L$ 8.27, ${\Delta}E$ 13.86 respectively. Total phenol and ascorbic acid contents in 'Arkansas black' were highest such as 334.3 mg GAE/100 g and 9.22 mg/100 g, respectively. And polyphenol oxidase (PPO) activity also was the highest such as 14.43unit in 'Arkansas black'. The correlation test showed browning of apple was significantly dependent on ${\Delta}L$, ${\Delta}E$, total phenol, ascorbic acid contents and PPO activity (p<0.01). On the contrary, no significant correlation had been determined between the browning and ascorbic acid oxidase (AAO) activity. Thus, it seemed that the browning of apple was not only due to oxidation of ascorbic acid but also total phenol. It was suggested that 'Gamhong' and 'Arisoo' were suitable for fresh cutting or minimal processing.

Keywords

References

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