Basic Study about Anti-browning Treatment of Cut Mangos

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Other Title
  • カットマンゴーの褐変抑制に関する基礎的研究
  • カットマンゴー ノ カッペン ヨクセイ ニ カンスル キソテキ ケンキュウ

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Description

マンゴーはポリフェノールを豊富に含むことから褐変しやすく加工上問題になることが多い。そこでカットマンゴーの褐変防止を目標に短時間で加熱ができる電子レンジを用い,より安全なポリフェノールオキシダーゼの離抑制艦みた。その結果200W40,50秒,600W15秒,900W15秒間電子レンジで加熱すると褐変の抑制が可能であることが認められた。

Mango is a fruit rich in polyphenol antioxidants. Browning reactions during processing of mangos due to the polyphenol oxidase (PPO) is a problem. The author examined the browning of mangos (Mangifera Indica L. "Manila Super") measuring the changes in color and polyphenol content in several conditions for the purpose of finding the proper conditions to inhibit its PPO activities and to prevent browning. The extracts of diced mangos irradiated by microwave oven at 200W (30s, 40s, 50s), 600W (15s), and 900W (15s) and the non-irradiated as contrast stored in different temperatures (4℃, 25℃), for different durations (9days, 40days) were observed. The results showed that the storage at a lower temperature was more effective for anti-browning, and for samples kept at 4℃ for 40 days, polyphenol content of all the irradiated samples was larger than the non-irradiated. Among them irradiation at 200W (40s, 50s), 600W (15s) and 900W (15s) was found to be effective to inhibit the PPO activity.

12

KJ00004722709

研究ノート

Journal

  • GAKUEN

    GAKUEN 794 56-59, 2006-12-01

    東京 : 光葉会

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