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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.4
- 수록면
- 173 - 177 (5page)
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Whole apples were cut with a sharp or dull knife, and whole cabbages and crisp lettuce heads were cut into salad or thin strips with a knife or by hand. The fresh-cut apples, cabbages, and lettuce were packed in low-density polyethylene bags and kept at 4°C, and their qualities were investigated. Browning and softening of the apples that were cut with a sharp knife were more delayed than those of the apples that were cut with a dull knife. The soluble solids and pH of the fresh-cut apples were not affected by the sharpness of the cutting blade. The browning indexes of the fresh-cut cabbages and lettuce were significantly lower in the samples that were cut with a knife than by hand and in the samples that were cut into large pieces. The results suggest that the cutting blade sharpness, cutting tools, and cut types affected the quality of the fresh-cut apples and leafy vegetables, and that the cutting methods which minimized the cutting damage should be used to retard the browning and softening of the produce.
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참고문헌 (16)
참고문헌 신청
1. [단행본] - Cantwell M / 1992 / Minimally processed fruits and vegetables. In Postharvest technology of horticultural crops / Univ. California : 277 ~ 281
2. [학술지(정기간행물)] - Watada AE / 1990 / Physiological activities of partially processed fruits and vegetables / Food Technol 44 : 116 ~ 122
3. [학술지(정기간행물)] - Toivonen PMA / 2008 / Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables / Postharv Biol Technol 48 : 1 ~ 14
4. [학술지(정기간행물)] - Soliva-Fortuny RC / 2003 / New advances in extending the shelf-life of fresh-cut fruits: a review / Trends Food Sci Technol 14 : 341 ~ 353
5. [학술지(정기간행물)] - Rico D / 2007 / Extending and measuring the quality of fresh-cut fruit and vegetables: a review / Trends Food Sci Technol 18 : 373 ~ 386
2. [학술지(정기간행물)] - Watada AE / 1990 / Physiological activities of partially processed fruits and vegetables / Food Technol 44 : 116 ~ 122
3. [학술지(정기간행물)] - Toivonen PMA / 2008 / Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables / Postharv Biol Technol 48 : 1 ~ 14
4. [학술지(정기간행물)] - Soliva-Fortuny RC / 2003 / New advances in extending the shelf-life of fresh-cut fruits: a review / Trends Food Sci Technol 14 : 341 ~ 353
5. [학술지(정기간행물)] - Rico D / 2007 / Extending and measuring the quality of fresh-cut fruit and vegetables: a review / Trends Food Sci Technol 18 : 373 ~ 386
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UCI(KEPA) : I410-ECN-0101-2018-059-003065621