• Korean Journal of Organic Agriculture
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• v.19 no.1
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• pp.83-92
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• 2011

This study was established to investigate the effects of Ca application on fruit mineral nutrients, quality, and browning of 'Fuyu' sweet persimmon (Diospyros kaki). Ca foliar application at 40ml/20L/tree had a greater fruit Ca concentration than did control, Ca fertigation (40ml/20L/tree), and Ca foliar application (40ml/20L/tree) coupled with IBA fertigation (40ml/20L/tree). Fruit mineral nutrient concentrations for Mg, B, and Mn were similar or lower in the foliar treatment compared to other treatments. Fruit color was not affected. Ca treatment, whether foliar applied or fertigated, was effective in maintaining fruit firmness and in decreasing the browning symptom in fruit after MA storage at $0^{\circ}C$ for 60 and 100 days. Although Ca foliar application + IBA fertigation treatment improved fruit firmness, the positive effect on the browning and decay occurrences in fruit was not shown.

• Korean Journal of Food Science and Technology
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• v.22 no.6
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• pp.618-624
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• 1990

The antimutagenic effects of apple enzymatic browning reaction products(AEBRP) which resulted from the reaction of catechol, hydroquinone, homocatechol, hydroxyhydroquinone and pyrogallol with polyphenol oxidase extracted from apple(Jona gold) were investigated. Test strain used in SOS spot test and SOS chromotest was E. coli PQ 37/plasmid pKM 101. In SOS spot test, all of five AEBRPs showed strong antimutagenic effects on mytomycin C(MMC), 4-nitroquinoline-1-oxide(4NQO), N-me-thyl-N'-nitro-N-nitrosoguanidlne(MNNG) as increasing concentrations of AEBRP solution. In SOS chromotest, most of AEBRPs also showed strong antimutagenic effects on MMC, MNNG, 4NQO and 3-amino-1,4-dimethyl-5H-pyrido(4,3-b)indole (Trp-P-1), as increasing concentration of AEBRP solution.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.245-251
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• 2001

This research was conducted to study the changes in physical characteristics of mushrooms (Agaricus bisporus) as influenced by drying methods. Samples were dried using either hot air drying, vacuum drying, or freeze drying and changes in the color, browning index, hardness and rehydration rate were evaluated by response surface methodology. Hot air drying resulted in the fastest drying of sample as compared to other methods. The rate of drying was most affected by the environmental temperature rather than air velocity or vacuum pressure. The overall color difference increased as the temperature and air velocity increased. The overall color changes of the freeze dried samples were minimal as compared to those of fresh mushrooms. The hot air dried samples showed the greatest changes in the overall color, browning index as well as hardness. The freeze dried samples showed the best rehydration characteristic and maintained the best overall quality after drying.

• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.509-513
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• 1990

Browning and color characteristics of stored mushrooms (Agaricus bisporus)following ionizing irradiation were investigated in connection with quality deterioration. The phenolic compounds of stored mushrooms showed a gradual decreasing tendency, while extractable browning pigments apparently rose from around 3days of storage under the conditions of $9{\pm}1^{\circ}C,\;80{\pm}7%$ RH and packaging with a corrugated paper box wrapped up in PE. ${\gamma}-irradiation$ at 2 to 3 kGy resulted in a significant reduction of their changes. Immediately after treatment, irradiated mushrooms were more discolored, i.e. a lower Hunter L value and higher Hunter a and b values than control. However, the subsequent storage for 15 days resulted in a preventive influence of ionizing energy on mushroom discoloration. This beneficial effect of ionizing energy was somewhat higher in the pilei than in the stipes of mushrooms and was found to increase lineally with increasing doses up to 3 kGy.

• Journal of Ginseng Research
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• v.23 no.3 s.55
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• pp.176-181
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• 1999

The purpose of this study was to investigate the antioxidant activities of water soluble browning reaction products (WS-BRPs) isolated from korea red ginseng. Antioxidant activities of WS-BRPs were examined with the various systems. All three WS-BRPs (L, S-1 and S-2) were found to have an ability to donate hydrogen to DPPH. Especially, L was more effective than S-1, S-2. and, L as well as S-1 and S-2 was the strongest than BHT, BHA $(5{\times}10^{-4}M),\;{\alpha}-tocopherol\;(1.0{\times}10^{-4})$ and ascorbic acid $(5.7{\times}10^{-3}M)$ previously known as antioxidants. These WS-BRPs (L, S-1 and S-2) also showed a synergistic effect against antioxidative activities of these antioxidants. Moreover S-2 had the strongest activity of these three WS-BRPs to scavenge free radicals such as hydrogen peroxide $(H_2O_2)$.

• Food Science and Preservation
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• v.22 no.1
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• pp.154-157
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• 2015

To maintain the freshness and to prevent browning of cut Kimchi cabbages, the effect of the cutting process using a ceramic knife under $N_2$ blowing on the quality of the cut Kimchi cabbages was investigated. Kimchi cabbages cut with a ceramic knife under $N_2$ gas blowing conditions (NC) were stored at $5^{\circ}C$ for 7 days, and their weight reduction ratio and the browning degree and appearance were compared with those of the control treatment samples (OS; cut with a stainless steel knife under normal air, OC; cut with a ceramic knife under normal air). The weight reduction ratios were 0.07~0.13%, and the NC treatment showed the lowest reduction ratio among all the treatments (p<0.05). The Hunter L values increased, but the a and b values decreased after 5-day storage in all the treatments. The NC treatment had higher L values but lower a and b values than the OS and OC treatments. The browning degrees by Hunter color value, PPO activity, and appearances were the least in the NC treatment (p<0.05). The cutting process with a ceramic knife under $N_2$ blowing could be applied to the cutting of vegetable products and for minimal fruit processing.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.183-187
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• 2006

Surface browning, caused by cutting and other wound during minimal processing, is very important quality criterion to consumers. Shelf-life of fresh-cut potatoes was extended using natural antibrowning treatments. Fresh-cut potatoes dipped with licorice and green tea extracts were packed with LDPE film and stored at $4^{\circ}C$ for 14 days. Quality characteristics of fresh-cut potatoes were investigated during storage. During storage, L value decreased and PPO activity increased. PPO showed the lowest activity at around 7 days storage, during which browning was effectively inhibited in licorice- and green tea extract-treated potatoes. Total phenol and chlorogenic acid contents increased for 7 days. Results suggest natural licorice extracts with ascorbic acids are effective antibrowning agents for maintaining quality of fresh-cut potatoes.

• Horticultural Science & Technology
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• v.19 no.1
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• pp.48-53
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• 2001

The study was conducted to examine the storage potential of recently developed oriental pears, 'Kamchun' and 'Chuhwang'. The content of soluble solids of 'Kamchun' pears was above 13.2% but the acidity was below 0.082% at three harvest dates. Although skin browning disorder did not occur in 'Kamchun', about 40% of fruits were affected by core breakdown especially when harvested after middle of October. In contrast, flesh browning was also observed in early harvested fruit. Flesh firmness of 'Chuhwang' was higher than that of 'Kamchun' at harvest as well as after storage. The acidity of 'Chuhwang' was constantly higher than that of 'Kamchun'. Severe skin browning (approximately 80%) occurred in 'Chuhwang' pears regardless of harvest dates. Also, more flesh browning disorder was found in fruit harvested early in the season. Further research is required to determine the optimum harvest date of both cultivars and postharvest managements to inhibit the physiological disorders.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.335-340
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• 2000

The objectives of this research were to investigate changes in characteristics of whole frozen soft persimmon during storage, and to evaluate effects of blanching and addition of ascorbic acid on the quality of frozen soft persimmon puree. Reducing sugar, soluble solids and carotenoids contents in frozen soft persimmon did not change significantly during storage, while ascorbic acid of whole frozen soft persimmon and puree was continuously decreased during 8 months of storage. Whole frozen soft persimmon thawed at low temperature or by microwave oven did not show remarkable quality differences, whereas thawing puree resulted in a drastic decrease in consistency. Addition of ascorbic acid to puree reduced browning discoloration, but blanching puree caused significant loss of color and increase of consistency.

• Food Engineering Progress
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• v.14 no.1
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• pp.27-34
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• 2010

Multilayer edible coatings was applied to lemon with beeswax-hydroxypropyl methylcellulose (BW-HPMC), soybean oil-carboxymethyl cellulose (SBO-CMC), and carnaubawax-shellac-locust bean gum (CW-SL-LBG), respectively. The multilayer was composed of two layers of the same material, but the outer layer only contained vitamins C and E as antioxidants. Coating amounts built on lemon peel were measured to be large in the order of CW-SLLBG> BW-HPMC> SBO-CMC. The coated lemons were stored at 30${^{\circ}C}$ for 12 days. CW-SL-LBG showed the least change during the storage in weight loss, rotten rate, firmness, and browning. Whereas SBO-CMC had the least change in pH, soluble solid amount, and titratable acidity. In a sensory test, CW-SL-LBG was evaluated to be the best in the attributes such as spoilage, glossiness, color, firmness, and flavor. Overall CW-SL-LBG was judged to be the best for multilayerd coating with vitamin C and E on lemon.