세척수 온도에 따른 신선편이 연근의 품질 = Quality Characteristics of Fresh-cut Lotus Roots According to the Temperature of the Wash Water

다국어 초록 (Multilingual Abstract)

This study investigated the changes in the quality of fresh-cut lotus roots that were treated with hot water. Lotus roots were purchased from Daegu, Korea. They were washed, peeled, and cut into 1cm-thick slices with a ceramic knife. The peeled and sliced lotus roots were dipped for 45 sec in water at 30, 55, and 80℃. After they were air-dried at room temperature, the slices were packed in polyethylene films and stored at 4℃ for 12 d. Then the changes in the weight loss, color, total viable cell, and sensory characteristics were measured. Generally, the weight loss of the lotus roots that were treated with hot water slightly increased. The application of the heat treatment delayed the browning of the lotus roots, especially the treatment with 55℃ hot water. The L and a values of the lotus roots that were treated with 80℃ hot water significantly increased during their storage, though. The heat treatment effectively inhibited the growth of microorganisms. The organoleptic quality of the lotus roots that were treated with 55℃ hot water was the best.

참고문헌 (Reference)

1 정진웅, "침지액을 달리한 박피 연근의 저장중 품질 비교" 한국식품과학회 38 (38): 526-533, 2006

2 손석민, "천연 갈변방지제를 이용한 최소가공 사과 절편 개발" 한국산학기술학회 8 (8): 151-155, 2007

3 박기재, "전기분해수 침지처리 박피연근의 랩 및 진공포장 저장 중의 품질변화" 한국식품저장유통학회 15 (15): 622-629, 2008

4 서자영, "임계 열처리 조건에서 후지 사과의 호흡 및 품질 특성" 한국식품과학회 37 (37): 372-376, 2005

5 김동만, "열처리가 신선편이 감자 가공품의 품질에 미치는 영향" 식품저장유통학회 12 (12): 552-557, 2005

6 김지강, "열처리 및 용액 침지가 ‘조풍’ 박피감자의 품질에 미치는 영향" 한국원예학회 27 (27): 256-262, 2009

7 박성혜, "연근의 열수 추출물이 흰쥐의 국소 뇌혈류량과 혈압에 미치는 영향" 동아시아식생활학회 15 (15): 49-56, 2005

8 박성혜, "연근의 에탄올 추출물이 과당으로 유도된 고혈압 흰쥐의 혈압과 신장기능에 미치는 효과" 동아시아식생활학회 15 (15): 165-170, 2005

9 문상미, "연근의 polyphenol oxidase 정제 및 특성조사" 한국식품과학회 35 (35): 791-796, 2003

10 정진웅, "박피방법에 따른 감자 및 고구마의 초기 품질 비교" 한국식품저장유통학회 13 (13): 438-444, 2006

11 정진웅, "다양한 침지액 보관에 따른 박피 감자와 고구마의 품질변화" 한국식품저장유통학회 14 (14): 8-17, 2007

12 Quintero-ramos A, "Texture and rehydration of dehydrated carrots as affected by low temperature blanching" 57 : 1127-1128, 1992

13 Hwang TY, "Screening of effective browning inhibitors on fresh-cut potatoes" 11 : 397-400, 2002

14 Park WP, "Screening of antibrowning agentss for minimally processed vegetables" 30 : 278-282, 1998

15 Ralph GK, "Quality of minimally processed carrots as affected by warm water washing and chlorination" 6 : 351-362, 2005

16 Shron D, "Quality of fresh-cut 'kent' mango slices prepared from hot water or non-hot water-treated fruit" 56 : 171-180, 2010

17 Park SY, "Quality changes of minimally processed lotus root with browning inhibitors" 8 : 164-168, 2001

18 Moon SM, "Purification and characterization of polyphenol oxidase and prevention of browning of lotus root(Nelumbo nucifera G.)" Mokpo National University 2003

19 Loaiza J, "Postharvest physiology and quality of cilantro(Coriandrun sativum L)" 32 : 104-107, 1997

20 Ferguson IB, "Postharvest heat treatment: Introduction and workshop summary" 21 : 1-6, 2000

21 Yang HC, "Physicochemical properties of lotus root" 28 : 239-244, 1985

22 Ahvenainen R, "New approaches in improving the shelf life of minimally processed fruit and vegetables" 7 : 179-187, 1996

23 Soliva-Fortuny RC, "New advances in extending the shelf-life of fresh-cut fruits: a review" 14 : 341-353, 2003

24 Osuna-Garcia JA, "Natural antioxidants for preventing color loss in stored paprika" 62 : 1017-1021, 1997

25 Ibolya MP, "Inhibition of browning by sulfur amino acids, 3. apple and potatoes" 38 : 1652-1656, 1990

26 Dentener PR, "Hot air treatment for disinfestation of lightbrowm apple moth and lontailed mealy bug on persimmons" 8 : 143-152, 1996

27 Schirra M, "Host-pathogen interactions modulated by heat treatment" 21 : 71-85, 2000

28 Sapers GM, "Heated ascorbic/citric acid solution as browning inhibitor for pre-peeled potatoes" 60 : 762-766, 1995

29 Kim DM, "Extention of freshness of minimally processed fruits and vegetables" 17 : 790-795, 1999

30 Carla A, "Evaluation of a pre-cut heat treatment as an alternative to chlorine in minimally processed shredded carrot" 11 : 155-161, 2010

31 Sapers GM, "Enzymatic browning control in potato with ascorbic acid-2-phosphates" 57 : 1132-1135, 1992

32 Whitaker JR, "Enzymatic browning and its prevention" American Chemical Society, 2-7, 1995

33 Anders A, "Effect of preheating on potato texture" 34 : 229-251, 1994

34 Kim JG, "Development of postharvest technology of potato. Research report of National Agricultural Cooperative Federation" 40-, 2006

35 Leverentz B, "Combining yeasts or a bacterial biocontrol agent and heat tratment to reduce postharvest decay of 'Gala' apples" 21 : 71-85, 2000

36 Gurbuz G, "Color of minimally processed potatoes as affected by modified atmosphere packaging and antibrowning agents" 62 : 572-576, 1997