Effects of heat treatment and various browning inhibitors on the quality of fresh-cut burdock
It is known that heat treatments and anti-browning agents may have positive effects on the quality of fruits and vegetables, such as extending storability and marketing by inhibition of browning. However, little is known about the effects of heat treatment and anti-browning on the quality of fresh-cut burdock. This study investigated the changes in quality of fresh-cut burdock treated with hot water and anti-browning agents. Burdock was purchased from a local market in Bongwha, Gyeongbuk, Korea. The burdock was washed, peeled and cut into 3 mm thick slices with a sharp stainless knife. The prepared peeled and sliced burdock was dipped for 45 s in water at 55°C and then dipped in anti-browning agent solutions (0.5% green tea extract, 10% NaCl and 0.5% green tea extract + 10% NaCl combination) for 1 min. After air-drying at room temperature, the slices were packaged with polyethylene films and then stored at 4°C for 6 d. Changes in weight loss, color, respiration rate, total viable cell, coliform group counts and sensory characteristics were measured. Application of heat treatment and anti-browning agents delayed browning of burdock, especially dipped in hot water and treated with the 10% NaCl combination solution. Heat treatment and anti-browning agent combinations were effective in reducing respiration rate of burdock. The heat treatment and anti-browning agent combinations inhibited the growth of microorganisms more effectively than heat treatment only. The organoleptic quality of burdock treated with the combination of hot water and 10% NaCl showed the best sensory quality. The use of heat treatment and anti-browning agent combinations for fresh-cut root vegetables processing may improve the quality such as inhibition of browning and extension of shelf-life.
Chang, M.S., An, S.J., Kim, G.H. and Kim, J.G. (2018). Effects of heat treatment and various browning inhibitors on the quality of fresh-cut burdock. Acta Hortic. 1209, 431-438
burdock, heat treatment, quality, fresh-cut, browning