• 동아시아식생활학회지
• /
• 제6권3호
• /
• pp.325-333
• /
• 1996

Potato slices were dipped in calcium choreide ar chitosan solutions or and preheated in each of these solutions. In order to prevent the quality deterioration while they were refrigerated for 4 weeks at 5$^{\circ}C$ Changes in degree of browning and other quality factors were determined while they were refrigerated for 4 weeks at 5$^{\circ}C$ During refrigeration, L values were decreased and optical density (A420) were increased. But L values were increased and A420 were decreased by dipping or preheating. The contents of vitamin C were decreased. however, the loss of vitmin C were the lowest in calcium chloride treaed potato slices(CaPS). And there were no combined effects of dipping and preheating during refrigeration. However, protein content of CaPS increased but that of other treated potato slices were decreased compared to that of control. With respect to changes in other physicochemical qualit, pH increased in chitosan treated potato slices(ChPS) and loss of weight was the lowest in combined with preheating. From these results, it was considered that the shelf-life of potato slices could be increased by dipping or-and preheating.

• 한국식품조리과학회지
• /
• 제12권4호
• /
• pp.535-540
• /
• 1996

감자 슬라이스를 CaCl$_2$ 용액과 chitosan 용액에 침지 하거나 혹은 이들 용액의 존재하에서 예열처리 한 후 냉장저장하여 침지 및 예열처리가 감자 슬라이스의 갈변정도, 페놀 함량, PPO 활성의 변화에 대한 영향을 조사한 결과는 다음과 같다. 1. 감자 슬라이스의 L값은 감소하는 경향을 나타내었으나, CaPS는 2주까지 L값이 증가하였고, ChPS는 4주간 L값이 증가하였다(p < 0.05). 또한 예열처리에 의 한 병용 효과에 의해 L값이 가장 증가하였다(p < 0.05). 2. CaPS를 제외한 각 처리군은 total phenol 함량이 감소하였으며(p < 0.05) 예열처 리 한 감자 슬라이스의 total phenol 함량이 더욱 감소하였다(p < 0.05). chloro-genic aicd 함량은 HCaPS를 제외하고 total phenol 함 량의 변화와 같은 경향을 나타내었다. 3. PPO 활성은 침지 및 예열처리를 통하여 감소하였는데 예열처리에 의한 감자 슬라이스의 PPO 활성 이 더욱 감소하였다 이로부터 CaCl$_2$,및 chitosan 용액에 침지 및 예열처리가 갈변억제에 효과적인 것으로 생각되어지며 L값 은 증가하고 페놀함량과 PPO 활성이 감소하였다. 이 러한 효과는 열처리군에서 더 크게 나타났다.

• 한국식물병리학회:학술대회논문집
• /
• 한국식물병리학회 2003년도 정기총회 및 추계학술발표회
• /
• pp.129.2-130
• /
• 2003

Tomato soil pathogens(Phythopthora spp.) analyed high rates in series culture soil and existed in culture parts. To make a diagnosis of Phythopthora sp. and Its concentration, potato slices were manufactured to a round shape(2.5cm) or retangular form(1x4cm). and then, The potato slices dipped into diagnostic reagents with an antibiotic substance for 2∼4hours. Potato slices treated with a few reagents varied into 15cm depths in innoculated soils for 24hrs. Mycelium of the Phytophthora root rot fungus, Phythopthora capsici, were produced easily on potato slice. We collected many potato slice samples on diseased fields in various area. After storage of 24hrs in 20$^{\circ}C$ incubator, White mycelium of Phythopthora sp. formed on potato slice surface. Dilute concentrations of Phythopthora sp. was detected very low contents(1${\times}$10$^1$sporangia/g). But expressing Phythopthora root rots on potato slice did not developed larger lesions upon storage time in room temperature. These results suggest that the use of potato slice in a series of soil cultural system may still serve as efficient means of diagnosis of Phythopthora root rots in the absence of control measures.

• 한국식생활문화학회지
• /
• 제10권2호
• /
• pp.89-95
• /
• 1995

Three potato cultivars, Sumi,Daejima and Namjak, were prepared as slices. They were dipped in distilled water for 20 seconds. The potato slices were packed in polyethylene bags and stored at $5^{\circ}C$. Browning degree, total phenol and chlorogenic acid contents and polyphenol oxidase (PPO) activity were measured. And the correlation analysis of browning parameters were conducted. The results were as follows. There were increase in browning degree, phenolic content and PPO activity during cold storage of potato slices with different cultivars. Among three cultivars, Sumi showed the highest browning degree, phenolic content and PPO activity and also showed the highest % increse of browning and PPO activity during cold storage. On the contrary, Daejima was the lowest. But Daejima showed the highest % increase in phenolic contents during cold storage. With Sumi, browning degree was significantly correlated with PPO activity and phenolic contents (p<0.05). With Daejima and Namjak, a significant correlation was found between browning degree and PPO activity (p<0.05). From the above results, enzymatic browning reactions of potato slices and factors affecting them were dependent on cultivar. Among the tested three cultivars, Daejima showed the lowest browning degree during cold storage and thus seems to be desirable for minimal processing.

• 한국식생활문화학회지
• /
• 제10권2호
• /
• pp.97-100
• /
• 1995

Three potato cultivars were prepared as slices and stored for 4 weeks at $5^{\circ}C$. Changes in Vitamin C content and other quality factors, such as color, pH, soluble solid and protein content were determined. Vitamin C content and L value decreased in three potato cultivars. Initial Vitamin C contents of three potato cultivars varied from 49.27 mg% in Sumi to 56.40 mg% in Namjak. Changes in L value showed that the tendency of browning in Daejima was slower than Sumi and Namjak. Changes in pH were small. Soluble solids and protein content increased and varied by cultivar. From the correlation analysis, correlation between browning degree and Vitamin C content was low in three potato cultivars.

• Journal of Plant Biology
• /
• 제25권2호
• /
• pp.65-72
• /
• 1982

The oxygen consumption of fresh and aged slices of potato tuber was 40.6 and 168.0 ,$0_2$ $\mu$l/g fr $wt{\cdot}h$, respectively. After initial burst of oxygen consumption within 2 minutes(i.e., 40% for fresh and 12% for aged slices) in the treatmentof $50{\mu}M$ alantolactone, gradual decrease of respiration rate was observed during 3 hours of incubation. In case of the aged slices the initial burst of oxygen consumption was not observed by salicylhydroxamic acid (SHAM) or KCN. The combined effect of SHAM and alantolactone showed increase of 12%, while SHAM and KCN combination showed 60% decrease. In addition, the lipophilicity of cell membrane of onion inner epidermis was increased by lantolactone treatment. The results suggest that the primary effect of alantolactone on the cellular respiration may be associated with an alteration of lipophilic phase of cell membrane and a consequent increase of electron flow throuh the cytochrome system.

• 한국식품영양과학회지
• /
• 제46권6호
• /
• pp.744-750
• /
• 2017

본 연구에서는 240일간 저장한 네 가지 품종의 감자를 Bacillus subtilis로 발효한 후 제조한 감자 칩의 아크릴아마이드 함량과 색도 변화를 알아보고자 하였다. B. subtilis에 의한 단시간 발효는 모든 품종의 감자 슬라이스로부터 유리된 환원당 제거에 효과적이었으나 총당 함량 감소에는 영향을 미치지는 않았다. 또한, 새봉과 진선 감자 슬라이스 내 존재하는 아스파라긴 함량도 감소하였다. 이러한 결과는 복합적으로 감자 칩의 아크릴아마이드 생성량과 색 형성에 영향을 미쳤다. 대서를 제외한 나머지 세 품종은 모두 83% 이상의 아크릴아마이드 감소율을 보였다. 따라서 본 연구는 B. subtilis에 의한 단시간 발효를 통하여 저장감자를 가공식품으로 활용할 수 있는 방안을 제시하고 있다.

• The Plant Pathology Journal
• /
• 제15권3호
• /
• pp.168-171
• /
• 1999

Crude extracts of pathogenic Streptomyces turgidiscabies isolates produced necrotic reaction on potato slices. Necrosis was first visible 24 hr after application and increased in severity over several days. However, necrosis was not observed when crude extracts of nonpathogenic strains were applied onto tuber slices. Presence of thaxtomin A from crude extracts of pathogenic S. turgidiscabies was identified by thin layer chromatography and high performance liquid chromatography. Nonpathgenic strains did not produce thaxtomin A in oatmeal broth. Inoculation of potato tuber slices with thaxtomin A partially purified from crude extract of a pathogenic S. turgidiscabies ST5 reproduce necrotic reaction suggesting that thaxtomin A is a pathogenicity determinant in S. turgidiscabies.

• 한국식품영양과학회지
• /
• 제45권3호
• /
• pp.460-465
• /
• 2016

본 연구에서는 Bacillus sp.를 이용하여 감자슬라이스를 발효시킨 후 성분을 분석하고, 감자 칩으로 가공하여 색도와 아크릴아마이드 함량을 알아보았다. B. licheniformis, B. methylotrophicus, B. subtilis 각각을 $7.5{\times}10^7{\sim}2.7{\times}10^8CFU/mL$ 접종하여 6시간 동안 발효한 결과 균수의 증가는 보이지 않는 유도기였음에도 불구하고 총당 함량은 감소하였으며, 환원당 함량 변화에 영향을 미쳤다. 감자 칩의 색도는 대조구에 비하여 실험구의 L 값이 증가하였으며, a 값과 b 값은 감소하여 감자 칩으로 적합한 색도를 나타내었다. 발효 감자 칩의 아크릴아마이드 함량은 평균 약 94% 감소하였다.

• Applied Biological Chemistry
• /
• 제50권4호
• /
• pp.371-374
• /
• 2007