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oai:hbg.repo.nii.ac.jp:00005448 2023-09-12T23:11:03Z 267:573:1006

アリルイソチオシアネートによるカットレタスの褐変抑制 Inhibitory Effect of Allyl Isothiocyanate on Enzymatic Browning of Shredded Lettuce 塩見, 朱加 シオミ, アヤカ 山崎, 真未 ヤマザキ, マミ 太田, 義雄 オオタ, ヨシオ Shiomi, Ayaka Yamazaki, Mami Ohta, Yoshio カットレタス 褐変抑制 アリルイソチオシオシアネート shredded lettuce inhibition of browning allyl isothiocyanate The enzymatic browning is a major problem for the preservation of shredded vegetables during storage. The effect of allyl isothiocyanate（ AITC） on the enzymatic browning of shredded lettuce was evaluated. When shredded lettuce was dipped for 3 min in very dilute AITC solution（ ＞0.50 mM）, browning of shredded lettuce stored at 5℃ was suppressed compared to the wter-dipped, control sample, during storage at 5℃．Browning of shredded lettuce treated with AITC was suppressed for 6 days at 5℃, while control sample turned to brown during 3 days storage at 5℃. From the results, it was suggested that AITC was considered to act as an effective inhibitor to prevent it from enzymatic browning and its use. 広島文化学園短期大学 2022-12-25 jpn departmental bulletin paper VoR https://doi.org/10.60171/00005440 https://hbg.repo.nii.ac.jp/records/5448 10.60171/00005440 AA12454339 1884-6769 広島文化学園短期大学紀要 Bulletin Hiroshima Bunka Gakuen Two-Year College 55 15 17 https://hbg.repo.nii.ac.jp/record/5448/files/55-02.pdf application/pdf 383.6 kB 2023-03-17