Argon gas 병용처리가 신선편이 감자의 품질에 미치는 영향

Abstract

The effect of the combined argon (Ar) gas packaging treatment on the browning of fresh-cut potatoes was studied. Fresh-cut potatoes were prepared for the following six groups: dipping distilled water for 1 minute and air packaging (Cont); dipping in distilled water for 1 minute and argon gas packaging (AR); dipping in 1% ascorbic acid for 1 minute and air packaging (AA); dipping in 1% ascorbic acid for 1 minute and argon gas packaging (AAR); blanching at 35℃ for 30 minutes and air packaging (BL); and blanching at 35℃ for 30 minutes and argon gas packaging (BAR). The potatoes were washed, peeled, and sliced (1.5×1.5×1.5 cm) before treatment. The samples were packed with a 0.04-mm-thick OPP film and were stored at 5℃ for 9 days. During the storage, the O2 concentration decreased in Cont but increased in the AR, AA, AAR, BL, and BAR groups. The CO2 concentration increased during storage. The AR, AAR, and BAR groups showed high L* and low a*, b* values (browning index). The growth of the total aerobic bacteria was also inhibited in the AR group. During storage, the PPO activity gradually increased, and the AR group showed lower PPO activity. The AA and AAR groups showed high DPPH radical scavenging activity. It was demonstrated that the argon gas packaging is effective in the quality maintenance of fresh-cut potatoes.