earticle

영어

The effect of post-cut vanillin treatment at high concentrations on changes of quality and microorganism in fresh-cut apples was studied. Apples (Malus domestica Borkh. cv. Fuji) were sliced, treated by dipping in different vanillin solution,0, 40, 80, and 120mM, packed in polyethylene bag, and then stored for up to 3 weeks at 4oC. Changes in total aerobicbacteria, yeast and molds, browning, soluble solids, and titratable acidity during storage were investigated. Growth of totalaerobic bacteria throughout storage was strongly inhibited by vanillin regardless of treatment concentrations. Growth of yeastand molds was inhibited by vanillin of all concentrations until 2 weeks of storage. Levels of browning index, soluble solids,and titratable acidity were not significant difference among the treatment conditions until 2 weeks of storage. However, whenstored for 3 weeks, browning index increased more at 80 or 120mM vanillin, while soluble solids and titratable acidity morebe decreased by 120mM vanillin as compared with other treatment conditions. These results show that the usage of vanillin inprocessing of fresh-cut apples had a limitation for maintaining quality.