Anti-Browning and Oxidative Enzyme Activity of Rice Bran Extract Treatment on Freshly Cut 'Fuji' Apple
DC Field | Value | Language |
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dc.contributor.author | Lee, Sang Hoon | - |
dc.contributor.author | Baek, Soo Min | - |
dc.contributor.author | Jeong, Inhye | - |
dc.contributor.author | Heo, Wan | - |
dc.contributor.author | Hwang, Kyung-A | - |
dc.contributor.author | Han, Bok Kyung | - |
dc.contributor.author | Kim, Young Jun | - |
dc.date.accessioned | 2022-03-14T12:41:46Z | - |
dc.date.available | 2022-03-14T12:41:46Z | - |
dc.date.created | 2022-03-14 | - |
dc.date.issued | 2022-01 | - |
dc.identifier.issn | 2073-4395 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/138947 | - |
dc.description.abstract | Preserving the quality of freshly cut fruits is essential for food marketing. This study aimed to evaluate the anti-browning effect of rice bran extract (RE) added to a vitamin C mixture (VCM), which is widely used as an anti-browning agent. Freshly cut apples were prepared using the following processes: raw material selection, washing, cutting, soaking, and packaging. A comparison of cut apples soaked with 3% VCM combined with 1% RE (VR) and cut apples treated with 4% VCM showed that the L* and BI values had similar levels. After 12 days of storage, the amount of yeast and mold in cut apples after 4% VCM and VR treatment was 6.15 x 10(4) +/- 0.48 CFU/mL and 4.25 x 10(3) +/- 0.15 CFU/mL, respectively, and the degree of bacterial growth was reduced by VR treatment. On day 12 of storage, the activities of polyphenol oxidase (PPO) and peroxidase (POD) were similar in the 4% VCM and VR groups. The polyphenol content was significantly higher in the VR group (121.0 +/- 2.2) than in the 4% VCM group (76.9 +/- 2.2). These results indicate that VR treatment for freshly cut apples is a potential alternative to 4% VCM treatment, with an effective anti-browning capacity and improved polyphenol content. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | MDPI | - |
dc.subject | POLYPHENOL OXIDASE ACTIVITY | - |
dc.subject | ASCORBIC-ACID | - |
dc.subject | PHYTIC ACID | - |
dc.subject | POSTHARVEST QUALITY | - |
dc.subject | MODIFIED ATMOSPHERE | - |
dc.subject | PHENOLIC-COMPOUNDS | - |
dc.subject | EDIBLE COATINGS | - |
dc.subject | CITRIC-ACID | - |
dc.subject | STORAGE | - |
dc.subject | PRESERVATION | - |
dc.title | Anti-Browning and Oxidative Enzyme Activity of Rice Bran Extract Treatment on Freshly Cut 'Fuji' Apple | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Han, Bok Kyung | - |
dc.identifier.doi | 10.3390/agronomy12010086 | - |
dc.identifier.scopusid | 2-s2.0-85122219404 | - |
dc.identifier.wosid | 000757617700001 | - |
dc.identifier.bibliographicCitation | AGRONOMY-BASEL, v.12, no.1 | - |
dc.relation.isPartOf | AGRONOMY-BASEL | - |
dc.citation.title | AGRONOMY-BASEL | - |
dc.citation.volume | 12 | - |
dc.citation.number | 1 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Agriculture | - |
dc.relation.journalResearchArea | Plant Sciences | - |
dc.relation.journalWebOfScienceCategory | Agronomy | - |
dc.relation.journalWebOfScienceCategory | Plant Sciences | - |
dc.subject.keywordPlus | POLYPHENOL OXIDASE ACTIVITY | - |
dc.subject.keywordPlus | ASCORBIC-ACID | - |
dc.subject.keywordPlus | PHYTIC ACID | - |
dc.subject.keywordPlus | POSTHARVEST QUALITY | - |
dc.subject.keywordPlus | MODIFIED ATMOSPHERE | - |
dc.subject.keywordPlus | PHENOLIC-COMPOUNDS | - |
dc.subject.keywordPlus | EDIBLE COATINGS | - |
dc.subject.keywordPlus | CITRIC-ACID | - |
dc.subject.keywordPlus | STORAGE | - |
dc.subject.keywordPlus | PRESERVATION | - |
dc.subject.keywordAuthor | freshly cut apple | - |
dc.subject.keywordAuthor | rice bran extract | - |
dc.subject.keywordAuthor | vitamin C mixture | - |
dc.subject.keywordAuthor | polyphenol oxidase | - |
dc.subject.keywordAuthor | peroxidase | - |
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