1

( )
minimally processed food precut lightly processed fresh-cut

highly perishable food

 (enzymatic
browning reaction) (phenolase) (polyphenolase)
(polyphenol oxidase) (phenolic compound)




6 8
1 2

Vacuum
Impregnation





1
.


2
.

 2

(Apple)
( : apple; : Malus domestica) Rosaceae


-



(Enzymatic Browning Reaction)






phenolic polyphenol oxidase
(Coseteng and Lee, 1987) (Lee and Jaworski,
1988) (Lee et al., 1990) phenolic (phydroxyphenyl)propionic
acid, ferulic acid, caffeic acid chlorogenic acid (Hu et al., 2000)
polyphenol oxidase (PPO: EC 1. 14. 18. 1)
copper
polyphenol oxidase Tyrosinase, Diphenoloxidase, Catecholase,
Phenolase (Martinez and Whitaker, 1995) 2
hydroxylation monophenols o-diphenols (Monophenolase Cresolase
activity) oxidation o-diphenols o-quinones (Diphenolase
Catecholase activity) o-quinones

melanins

anthocyanin
polyphenol oxidase
(Huang et al., 1990; Jiang et al., 2004) polyphenol oxidase
(Lourenco et al.,
1992) (Sappers et al., 1989) (Huang et al., 2002)
peroxidase (POD: EC 1. 11. 1. 7) heme

peroxidase phenolics single-electron oxidation

hydrogen
peroxide
(Cantos
et
al.,
2002)
peroxidase

Bolanos
and Silva (2004) peroxidase 20 C


polyphenol oxidase phenol o-quinone
polymerization
(melanin)
melanin


reducing agents, chelating agents, acidulants, enzyme inhibitors, enzyme treatments, complexing
agents

1 (Enzymatic browning reaction)

: http://www.foodnetworksolution.com
(Sodium metabisulfite)

2 (Na2S2O5)
: www.commons.wikimedia.org

( 20C
54 / 100ml ; 100C 81.7 / 100ml )

sodium

sulfate

150C
(food

allergen)

84

( . . 2527)



(Ascorbic acid)

3
: Elson M. and Haas M.D. (1999)
(ascorbic acid)

1.

2.

(antioxidant)


3.

(sodium ascorbate salt)


(Vacuum Impregnation)
Vacuum Impregnation

( hypertonic
solution)








( 2 5 5 3 )

( 2 5 5 1 )

 1 % 0, 1, 5, 10, 20

3 0


5

( 2 5 4 8 )

0 . 3

1.
2.
3.
4.
5.
6.
7.
8.

Plate count agar

Rose Bengal agar
Peptone
0.1 N NaOH
0.1% phenolphthalein
Ascorbic acid
Sodium Sodium metabisulfite

-
- 3
- (Texture analyzer)
- pH meter
- Refractometer
-

3 x
3 x 2.5
0.1
2


10
500 mbar 5 5 ( )
( ) 1: 2
4
6 0 , 2 , 4 6

3x3x2.5
0.1%
() () 1 : 2

10

500 mbar 5
5

4 6
0 , 2 , 4 6

- (L* a* b*) Hunter Lab

- Hardness (Texture analyzer)

- Refractometer (oBrix)

pH pH meter
AOAC (2000)
AOAC (2000)
AOAC (2000)

40.00
35.00

L*

30.00

as

25.00

Na

20.00

vac

15.00

as vac

10.00

Na vac

5.00
0.00
0

()

1 L* 6
L* (L*) 6

( L*)

()

0.00

a*

-1.00

-2.00

as

-3.00
-4.00
-5.00
-6.00

Na
vac
as vac
Na vac

 2 a* 6
a* a* -2.93 -5
a

30.00

b*

25.00

20.00

as

15.00

Na
vac

10.00

as vac
5.00

Na vac

0.00
0

()

3 b* 6
b* (b*)

L*

6 10
(b*)

300.00

Hardness (N)

250.00

200.00

as
Na

150.00

vac
100.00

as vac
Na vac

50.00
0.00
0

()

4 (Hardness) 6

4
( Hardness)


(, 2553) 0
2-6

(p<0.05) 0.1%
( p<0.05)


12.0
10.0

8.0

as

6.0

Na
vac

4.0

as vac

2.0

Na vac

0.0
0

()

5 6

 5 (Total soluble solid) 6

0.1%

(, 2553)
4.1
4.05
4

pH

3.95
3.9

as

3.85

Na

3.8

vac

3.75

as vac

3.7

Na vac

3.65
3.6
3.55
0

()

6 pH 6
pH
0 pH

2, 4
6
pH

pH

3.00

2.50

2.00

as
Na

1.50

vac
1.00

as vac
Na vac

0.50
0.00
0

()

7 6
(Titratable acidity; TA)

1.60 2.60


1 6

Ascorbic acid
Sodium metabisulfite

Ascorbic acid
Sodium metabisulfite

0
1.50 X 103
5.82 X 102
1.00 X 102
1.49 X 103
3.05 X 102
1.00 X 102

(CFU/g)
2
4
6.40 X 103 1.76 X 106
9.20 X 102 3.42 X 104
8.20 X 102 1.73 X 104
4.80 X 103 9.70 X 105
8.50 X 102 2.36 X 104
7.40 X 102 1.29 X 104

6
8.55 X 107
6.80 X 106
2.33 X 106
7.35 X 107
4.60 X 106
9.88 X 105





1x106 CFU/g
6

0.1%

2 6

0
1 x 102 est.

Ascorbic acid

est.

Sodium metabisulfite

est.

0.5 x 102 est.

Ascorbic acid

est.

Sodium metabisulfite

est.

(CFU/g)
2
4
7.50 x 102
8.85 X 103
est.
3.00 x 102
4.32 X 103
est.
2.50 x 102
3.83 X 103
est.
6.80 x 102
7.80 X 103
est.
2.50 x 102
3.76 X 133
est.
2.00 x 102
3.25 X 103
est.

6
1.88 X 105
9.80 X 104
8.33 X 104
1.65 X 105
8.86 X 104
7.68 X 104

2



1x104 CFU/g
6

 0.1%

4 6 L* a* b*

0.1%
L* a* b* (Hardness)

0.1%
(p<0.05) (Total soluble
solid)
pH
pH

Food & Bio Technology Club. (.). .
. 20 2556, http://www.sc.chula.ac.th/clubs/FoodClub/
page_124.htm.
Hyper. (2552). . 19 2556, http://variety.teenee.
com/foodforbrain/17869.html.
. (2553). Sodium Metabisulfite. 19
2556, http://www.foodnetworksolution.com/wiki/word/1684/sodiummetabisulfite.
. (2553). . 22
2556, http://www.foodnetworksolution.com.
. (2553). Enzymatic browning reaction.
19 2556, http://www.foodnetworksolution.com/wiki/word/0679/enzymaticbrowning-reaction.
. . (2547). .
. 19 2556, http://www.phtnet.org/article/
view-article.asp?aID=17.

 . (2553). Total soluble solid. 20

2556, http://www.foodnetworksolution.com/wiki/word/0997/total-soluble-solid.