Effect of Natural Extracts on the Quality of Peeled Chestnut
2017
Oh, S.I., National Institute of Forest Science, Suwon, Republic of Korea | Kim, C.W., National Institute of Forest Science, Suwon, Republic of Korea | Park, Y., National Institute of Forest Science, Yeongju, Republic of Korea | Lee, U., National Institute of Forest Science, Suwon, Republic of Korea
We studied the effects of dip treatments of natural extracts (Camellia sinensis, Angelica gigas, Astragalus membranaceus, Glycyrrhiza uralensis: 1% extract) on the quality of peeled 'Daebo' chestnut. After dipping treatment peeled chestnuts were vacuum packaged with 75 ㎛ PE+Nylon 7-layer film then stored in 4℃ incubator for 35days. The quality changes including the surface color and off-odor were evaluated for storage days. The natural extracts dipping treatment on peeled chestnut was effective on skin browning inhibition. Especially, Astragalus membranaceus and Glycyrrhiza uralensis extract treatments was significantly effective in reducing surface browning. The color change (ΔE) of peeled chestnut was the highest (5.6) in control, whereas that was the lowest (3.4) under Astragalus membranaceus extract treatment at 35 storage day. The natural exteacts treatments had no effect on the weight, the mositure loss rate, the firmness and the soluble solid contencts of peeled chestnuts during storage after treatment. The decaying rate of peeled chestnut was 9.0% in control, 9.0% in Camellia sinensis extract treatment, 9.0% in Angelica gigas extract treatment, 21.0% in Astragalus membranaceus extract treatment, and 7.0% Glycyrrhiza uralensis extract treatment at 35 storage day. Sensory evaluation revealed significant differences in off-odor and color attributes. After all, the score of overall sensory evaluation was the lowest in Astragalus membranaceus extract treatment and the highest in Glycyrrhiza uralensis extract treatment. As the results, the natural extract treatments, especially with vacuum packing after Glycyrrhiza uralensis extract treatment, extended the shelf-life of the peeled chestnut by inhibiting the surface browning.
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