JPH02234638A - Method for keeping freshness of plant - Google Patents
Method for keeping freshness of plantInfo
- Publication number
- JPH02234638A JPH02234638A JP1055924A JP5592489A JPH02234638A JP H02234638 A JPH02234638 A JP H02234638A JP 1055924 A JP1055924 A JP 1055924A JP 5592489 A JP5592489 A JP 5592489A JP H02234638 A JPH02234638 A JP H02234638A
- Authority
- JP
- Japan
- Prior art keywords
- freshness
- plant
- vegetables
- oxidase inhibitor
- polyphenol oxidase
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title description 9
- 102000030523 Catechol oxidase Human genes 0.000 claims abstract description 18
- 108010031396 Catechol oxidase Proteins 0.000 claims abstract description 18
- 229940087098 Oxidase inhibitor Drugs 0.000 claims abstract description 13
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 12
- 241000196324 Embryophyta Species 0.000 claims abstract description 11
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 7
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 7
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 7
- 241000219193 Brassicaceae Species 0.000 claims abstract 3
- 239000003755 preservative agent Substances 0.000 claims description 13
- 230000002401 inhibitory effect Effects 0.000 claims description 6
- 239000000419 plant extract Substances 0.000 claims description 3
- 102000004316 Oxidoreductases Human genes 0.000 claims description 2
- 108090000854 Oxidoreductases Proteins 0.000 claims description 2
- 239000004480 active ingredient Substances 0.000 claims description 2
- 230000002860 competitive effect Effects 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 abstract description 18
- 235000013399 edible fruits Nutrition 0.000 abstract description 12
- 239000003795 chemical substances by application Substances 0.000 abstract description 8
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 abstract description 5
- 240000007124 Brassica oleracea Species 0.000 abstract description 3
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 abstract description 3
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 abstract description 3
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 abstract description 3
- 238000005507 spraying Methods 0.000 abstract description 3
- 239000006286 aqueous extract Substances 0.000 abstract description 2
- 239000011248 coating agent Substances 0.000 abstract description 2
- 238000000576 coating method Methods 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract description 2
- 239000002808 molecular sieve Substances 0.000 abstract description 2
- URGAHOPLAPQHLN-UHFFFAOYSA-N sodium aluminosilicate Chemical compound [Na+].[Al+3].[O-][Si]([O-])=O.[O-][Si]([O-])=O URGAHOPLAPQHLN-UHFFFAOYSA-N 0.000 abstract description 2
- 241000219198 Brassica Species 0.000 abstract 1
- 235000003351 Brassica cretica Nutrition 0.000 abstract 1
- 235000003343 Brassica rupestris Nutrition 0.000 abstract 1
- 235000005733 Raphanus sativus var niger Nutrition 0.000 abstract 1
- 240000001970 Raphanus sativus var. sativus Species 0.000 abstract 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 abstract 1
- 230000002255 enzymatic effect Effects 0.000 abstract 1
- 238000007654 immersion Methods 0.000 abstract 1
- 235000010460 mustard Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 7
- 239000000284 extract Substances 0.000 description 7
- 230000005764 inhibitory process Effects 0.000 description 7
- 238000004321 preservation Methods 0.000 description 7
- 238000003860 storage Methods 0.000 description 6
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 4
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 4
- 241000220259 Raphanus Species 0.000 description 4
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 4
- 229940074393 chlorogenic acid Drugs 0.000 description 4
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 4
- 235000001368 chlorogenic acid Nutrition 0.000 description 4
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 4
- 241000208843 Arctium Species 0.000 description 2
- 235000003130 Arctium lappa Nutrition 0.000 description 2
- 235000008078 Arctium minus Nutrition 0.000 description 2
- 235000008537 Brassica juncea var. integrifolia Nutrition 0.000 description 2
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical class [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 235000003228 Lactuca sativa Nutrition 0.000 description 2
- 230000010718 Oxidation Activity Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000417 fungicide Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 229910001385 heavy metal Inorganic materials 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 244000117494 takana Species 0.000 description 2
- 229920000742 Cotton Polymers 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229920005654 Sephadex Polymers 0.000 description 1
- 239000012507 Sephadex™ Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000006957 competitive inhibition Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000002523 gelfiltration Methods 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 238000000967 suction filtration Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、浸漬〜散布、塗布などにより、野菜や果実の
鮮度を長く保持出来るようにした植物の鮮度保持剤に関
する。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a plant freshness-preserving agent that can maintain the freshness of vegetables and fruits for a long time by dipping, spraying, coating, etc.
（従来技術）
食品の輸送、貯蔵の過程における腐敗や鮮度の低下を防
止するため、野菜・果実の冷凍・冷蔵保存、乾燥、ある
いは輸入オレンジのように殺菌剤の直接散布、貯蔵庫や
収納器の密閉真空保存など、各種の防腐・保存方法が実
施されている。(Prior technology) In order to prevent spoilage and deterioration of freshness during the transportation and storage process of food, vegetables and fruits must be frozen, refrigerated, dried, directly sprayed with fungicides, such as with imported oranges, or kept in storage or storage containers. Various preservative and preservation methods are used, such as sealed and vacuum storage.
鮮度保持液を用いる公知の技術として、重金属を使用す
るものと、有機物を主体とするものに大別される。前者
（特開昭６１−２９３３３８，特開昭６２４８３３５）
は、安全性の点で充分とは言えず、後者（特開昭５８−
５１８２，特公昭６１−３６９１３，特公昭６２３０７
４８，特開昭６０−２４１５２，特開昭６２４２６９３
１ ．特開昭６２−２２８２２３，特開昭６２−２５７
３７１）は、微生物の侵入防止、ないしは殺菌効果に由
来するもので、褐変の防止効果が期待されるものとして
は、第１鉄化合物とアスコルビン酸を含む例（特公昭６
１−３６９１３，特公昭６２−３０７４８）のみである
。Known techniques using freshness-preserving liquids are broadly divided into those using heavy metals and those using organic substances as the main ingredient. The former (JP 61-293338, JP 6248335)
cannot be said to be sufficient in terms of safety;
5182, Special Publication No. 61-36913, Special Publication No. 62307
48, JP 60-24152, JP 6242693
1. JP-A-62-228223, JP-A-62-257
371) is derived from the effect of preventing the invasion of microorganisms or bactericidal effects, and examples containing ferrous compounds and ascorbic acid that are expected to have the effect of preventing browning are examples containing ferrous compounds and ascorbic acid.
1-36913, Special Publication No. 62-30748).
（発明が解決しようとする課題）
従来技術は、食品衛生法上の毒性や、保冷設備などの経
費の点で一長一短があり、そのため手軽に実施出来て、
かつ野菜、果実に用いても安全な鮮度保持法の開発が望
まれている。(Problems to be solved by the invention) Conventional techniques have advantages and disadvantages in terms of toxicity under the Food Sanitation Law and expenses for cold storage equipment, etc. Therefore, it is easy to implement,
There is also a desire to develop a method for preserving freshness that is safe for use on vegetables and fruits.
（課題を解決するための手段）
本発明者らは、新しい褐変防止・鮮度保持剤を開発する
ため、野菜やフルーツの褐変に関与するポリフェノール
酸化酵素の阻害活性を指標に、アブラナ科の野菜の抽出
液を中心にスクリーニングを行ったところ、ダイコン，
タカナ，凌キャベツ冫などの抽出液に阻害活性を認めた
。これらの抽出液に浸消した野菜・果実さらにはカソト
野菜等では、褐変が起らず鮮度が長く保持されることを
見出し、本発明を完成した。(Means for Solving the Problem) In order to develop a new anti-browning/freshness-preserving agent, the present inventors used the inhibitory activity of polyphenol oxidase, which is involved in the browning of vegetables and fruits, as an indicator. When we screened mainly extracts, we found that radish,
Inhibitory activity was observed in the extracts of Takana and Ling cabbage. We have completed the present invention by discovering that vegetables, fruits, and even Kasotho vegetables that have been soaked in these extracts do not brown and retain their freshness for a long time.
即ち本発明は、アブラナ科の野菜の中から選ばれた少な
くとも１種の水抽出液からなる、野菜・果実の褐変防止
・鮮度保持剤を提供するものである。That is, the present invention provides an agent for preventing browning and preserving freshness of vegetables and fruits, which is made of an aqueous extract of at least one kind selected from vegetables of the cruciferous family.
本発明で用いるアブラナ科植物は、ダイコン，タカナ，
キャベツなどの植物であり、本発明で用いるポリフェノ
ール酸化酵素阻害剤は、これらの植物の少なくとも１種
の抽出物を除蛋白したもののなかに存在するものである
。除蛋白の方法は、特に限定されたものでは無く、通常
用いる方法で良く、例えば加熱処理、分子ふるい等で処
理すれば良い。The cruciferous plants used in the present invention include radish, takana,
The polyphenol oxidase inhibitor used in the present invention is a plant such as cabbage, and the polyphenol oxidase inhibitor used in the present invention is present in a deproteinized extract of at least one of these plants. The protein removal method is not particularly limited and may be any commonly used method, such as heat treatment, molecular sieves, etc.
本発明で用いるポリフェノール酸化酵素阻害剤は、アス
コルビン酸酸化酵素で処理されたものの中に存在する。The polyphenol oxidase inhibitor used in the present invention is present in those treated with ascorbic acid oxidase.
この酵素処理は、植物抽出液を除蛋白した後でも前でも
良い。酵素処理条件は特に限定された条件を必要とせず
、酵素が活性を発現する条件であれば良い。本酵素によ
り、抽出物中に共存するアスコルビン酸は分解されるた
め、本抽出物中のポリフェノール酸化酵素阻害剤は、ア
スコルビン酸とは異なるものである。更に本発明に用い
るポリフェノール酸化酵素阻害剤は、少なくとも１００
℃，６０分間の加熱で阻害活性の低下を示さないもので
ある。This enzyme treatment may be performed after or before deproteinizing the plant extract. Enzyme treatment conditions do not need to be particularly limited, as long as they allow the enzyme to express its activity. Since ascorbic acid coexisting in the extract is degraded by this enzyme, the polyphenol oxidase inhibitor in this extract is different from ascorbic acid. Furthermore, the polyphenol oxidase inhibitor used in the present invention has at least 100
C. and shows no decrease in inhibitory activity after heating for 60 minutes.
本発明に用いるポリフェノール酸化酵素阻害剤の、基質
にクロロゲン酸を用いた場合の阻害様式は、図１に示す
通り拮抗阻害型である。The inhibition mode of the polyphenol oxidase inhibitor used in the present invention when chlorogenic acid is used as a substrate is a competitive inhibition type as shown in FIG.
本発明において、野菜・果実に対する鮮度保持剤の適用
量は特に制限はなく、対象野菜・果実、望まれる保存期
間などに応じて適宜定めることが出来る。In the present invention, the amount of the freshness-preserving agent applied to vegetables and fruits is not particularly limited, and can be determined as appropriate depending on the target vegetables and fruits, the desired storage period, and the like.
本発明の褐変防止・鮮度保持剤は、通常、野菜・果実に
塗布・散布したり、野菜・果実を浸清したりして用いら
れるが、適用方法には特に制限はなく、どのようにして
用いてもよい。The anti-browning/freshness-preserving agent of the present invention is usually used by applying or spraying on vegetables and fruits, or by soaking vegetables and fruits, but there are no particular restrictions on the method of application. May be used.
本発明によれば、野菜・果実の褐変を防止して、鮮度を
長く保持することができるという優れた効果を奏する。According to the present invention, it is possible to prevent browning of vegetables and fruits and maintain their freshness for a long time, which is an excellent effect.
又、有効成分は、食用に供されるアブラナ科野菜からの
抽出物であり、従来の殺菌剤、重金属等は一切使用せず
人畜に対して安全な成分である。従って、産地から市場
までの流通段階においてばかりでなく、消費者まで通し
た一貫した鮮度保持ができる点で特に有利である。In addition, the active ingredient is an extract from edible cruciferous vegetables, and does not contain any conventional fungicides or heavy metals, making it safe for humans and animals. Therefore, it is particularly advantageous in that freshness can be consistently maintained not only at the distribution stage from the production area to the market, but also throughout the process up to the consumer.
次に本発明を実施例に基づき更に詳細に説明する。Next, the present invention will be explained in more detail based on examples.
実施例
（Ａ）鮮度保持剤の調製
（Ｂ）鮮度保持試験
Ａ
鮮度保持剤の活性表示
ポリフェノール酸化酵素のクロロゲン酸酸化活性の阻害
の程度により、次のように表わすことと？クロロゲン酸
酸化反応を、下記の条件でサンプルの添加、無添加（コ
ントロール）で進行させ、初期５分間の褐変度（ΔＡ４
■。）を測定し、次式により阻害率を算出し、阻害率１
％をｌｕｎｉｔ表示することとした。Example (A) Preparation of freshness preservation agent (B) Freshness preservation test A Indication of activity of freshness preservation agent Depending on the degree of inhibition of chlorogenic acid oxidation activity of polyphenol oxidase, it is expressed as follows. The chlorogenic acid oxidation reaction was allowed to proceed under the following conditions with and without the addition of a sample (control), and the degree of browning (ΔA4) during the initial 5 minutes was
■. ) was measured, and the inhibition rate was calculated using the following formula, and the inhibition rate 1
% was expressed in lunit.
ポリフェノール酸化酵素（ＰＰＯ）の測定条件鮮度保持
剤の調製法（ダイコン）
ポリフェノール酸化酵素のクロロゲン酸酸化活性の阻害
を指標Ｃこ、約５ｋｇのダイコンをオロシガ不で破砕し
、綿布で絞った後ち、その絞り汁を遠心分離し（７００
０ｇ， ２０ｍｉｎ） 、上澄液を得た。これを沸騰湯
浴」二で６０分間加熱し、蛋白を変性させた後吸引ろ過
でこれを除去した。このろ過液を凍結乾燥により濃縮し
、５０ＱｍＩ！．の濃縮液を得た。Measurement conditions for polyphenol oxidase (PPO) Preparation method of freshness preservation agent (radish) Inhibition of chlorogenic acid oxidation activity of polyphenol oxidase is the indicator C. After crushing approximately 5 kg of radish with Oroshigafu and squeezing it with cotton cloth. , centrifuge the squeezed juice (700
0 g, 20 min) to obtain a supernatant. This was heated in a boiling water bath for 60 minutes to denature the protein, which was then removed by suction filtration. This filtrate was concentrated by freeze-drying to 50QmI! ．． A concentrated solution was obtained.
次にこの濃縮液５ ｍｊ２を用いで、Ｓｅｐｈａｄｅｘ
Ｇ −２５によるゲルろ過を行った（カラムサイズ１
，５×４０ｃｍ，分画液Ｍ５ｍｌ）。阻害活性の検出さ
れた分画本数２１から２３本目の活性画分を集め鮮度保
持剤として用いた（この時の鮮度保持活性４０００ｕｎ
ｉｔ／ｍ １ ）。Next, using 5 mj2 of this concentrated solution, Sephadex
Gel filtration was performed using G-25 (column size 1
, 5 x 40 cm, fraction solution M5 ml). The active fractions from the 21st to 23rd fractions in which inhibitory activity was detected were collected and used as a freshness-preserving agent (at this time, the freshness-preserving activity was 4000 un).
it/m 1 ).
以下の試験には、この試料を用いた。This sample was used in the following tests.
鮮度保持試験
上記テ調製した鮮度保持剤（４０００ｕｎｉ ｔ’ ｓ
／ｍ ！ｌ ）を用いて、ゴボウとレタスの鮮度保持効
果を調べた。ゴボウの根の横断面と、レタス茎基部横断
面をこの液に浸漬し、経時的に観察し、次表の結果を得
た。Freshness Preservation Test The freshness preservation agent prepared above (4000 unit's
/m! 1) was used to investigate the freshness retention effect of burdock root and lettuce. A cross section of a burdock root and a cross section of a lettuce stem base were immersed in this solution and observed over time, and the results shown in the table below were obtained.
図１はポリフェノール酸化酵素阻害斉１］の阻害様式を
示したものである。Figure 1 shows the inhibition mode of polyphenol oxidase inhibition scheme 1].
Claims (6)
阻害剤を有効成分とする植物の鮮度保持剤。(1) A plant freshness-preserving agent whose active ingredient is a polyphenol oxidase inhibitor contained in a plant extract.
項記載の植物の鮮度保持剤。(2) The plant freshness-preserving agent according to claim 1, wherein the plant belongs to the Brassicaceae family.
た植物抽出物をアスコルビン酸酸化酵素で処理して得ら
れたものである第１および第２請求項記載の植物鮮度保
持剤。(3) The plant freshness-preserving agent according to claims 1 and 2, wherein the polyphenol oxidase inhibitor is obtained by treating a protein-removed plant extract with ascorbic acid oxidase.
００℃、６０分間の加熱で阻害活性の低下を示さないも
のである第１ないし第３請求項記載の鮮度保持剤。(4) at least one polyphenol oxidase inhibitor
The freshness-preserving agent according to any one of claims 1 to 3, which shows no decrease in inhibitory activity when heated at 00°C for 60 minutes.
ある第１ないし第４請求項記載の鮮度保持剤。(5) The freshness-preserving agent according to any one of claims 1 to 4, wherein the polyphenol oxidase inhibitor is a competitive inhibitory type.
１ないし第５請求項記載の鮮度保持剤。(6) The freshness-preserving agent according to any one of claims 1 to 5, wherein the freshness-preserving agent suppresses browning of plants.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1055924A JPH02234638A (en) | 1989-03-08 | 1989-03-08 | Method for keeping freshness of plant |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1055924A JPH02234638A (en) | 1989-03-08 | 1989-03-08 | Method for keeping freshness of plant |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02234638A true JPH02234638A (en) | 1990-09-17 |
Family
ID=13012654
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1055924A Pending JPH02234638A (en) | 1989-03-08 | 1989-03-08 | Method for keeping freshness of plant |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02234638A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100398628B1 (en) * | 2000-08-21 | 2003-09-19 | 손석민 | Polyphenol oxidase activity inhibition composite containing rhubarb juice and antibrowsing method |
| US8338339B2 (en) * | 2003-12-15 | 2012-12-25 | The United States Of America As Represented By The Secretary Of Agriculture | Process for inhibition of proteolytic activity during the ensiling of forages |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5985279A (en) * | 1982-11-08 | 1984-05-17 | Seiwa Kasei Kk | Preventing animal or plant from blackening or browning |
| JPS6326942A (en) * | 1986-07-07 | 1988-02-04 | ジ−・テイ−・イ−・プロダクツ・コ−ポレイシヨン | Lamp with flexible cover supporter |
| JPS63160546A (en) * | 1986-12-25 | 1988-07-04 | Tottori Pref Gov | Method for controlling putrefaction of pickle |
| JPS63201108A (en) * | 1987-02-14 | 1988-08-19 | Ichimaru Pharcos Co Ltd | Production of water-soluble extract extracted from flower or seed of safflower |
-
1989
- 1989-03-08 JP JP1055924A patent/JPH02234638A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5985279A (en) * | 1982-11-08 | 1984-05-17 | Seiwa Kasei Kk | Preventing animal or plant from blackening or browning |
| JPS6326942A (en) * | 1986-07-07 | 1988-02-04 | ジ−・テイ−・イ−・プロダクツ・コ−ポレイシヨン | Lamp with flexible cover supporter |
| JPS63160546A (en) * | 1986-12-25 | 1988-07-04 | Tottori Pref Gov | Method for controlling putrefaction of pickle |
| JPS63201108A (en) * | 1987-02-14 | 1988-08-19 | Ichimaru Pharcos Co Ltd | Production of water-soluble extract extracted from flower or seed of safflower |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100398628B1 (en) * | 2000-08-21 | 2003-09-19 | 손석민 | Polyphenol oxidase activity inhibition composite containing rhubarb juice and antibrowsing method |
| US8338339B2 (en) * | 2003-12-15 | 2012-12-25 | The United States Of America As Represented By The Secretary Of Agriculture | Process for inhibition of proteolytic activity during the ensiling of forages |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Llavata et al. | Innovative pre-treatments to enhance food drying: A current review | |
| JP3777441B2 (en) | Browning inhibitor and method for producing the same | |
| Iizuka et al. | Removal of pesticide residue from Brussels sprouts by hydrostatic pressure | |
| Perera et al. | Technology of processing of horticultural crops | |
| US4810512A (en) | Stabilization of color of green vegetables | |
| KR20120070106A (en) | A composition for browning inhibition of fruits and vegetables and method for browning inhibition using the same | |
| US3518096A (en) | Food preserving process | |
| DE2210758A1 (en) | Process for maintaining the color of animal tissue | |
| Delaquis et al. | SENSORY QUALITY OF READY‐TO‐EAT LETTUCE WASHED IN WARM, CHLORINATED WATER 1 | |
| CN104256414A (en) | Processing method for vacuum frozen and fried crispy celery sections | |
| JPH02234638A (en) | Method for keeping freshness of plant | |
| JP7036425B2 (en) | A method for producing shiitake mushroom extract and a shelf life improving agent containing the shiitake mushroom extract. | |
| US20060159833A1 (en) | Waste pulp processing systems and apparatus | |
| Sharma et al. | Organoleptic and chemical evaluation of osmotically processedApricot wholes and halves | |
| JPH0530422B2 (en) | ||
| Amiri et al. | Shelf life of unpasteurized sour orange juice in Iran | |
| Grigelmo-Miguel et al. | 10 Methods of Analysis of Antioxidant Capacity of Phytochemicals | |
| EP2962573A1 (en) | Method for extending shelf life of fresh food products | |
| IL29478A (en) | Compositions for conserving parts of plants | |
| US2528008A (en) | Food products and method of making same | |
| US10694758B1 (en) | Low-sulphur fruit drying process | |
| Bartolini et al. | The residues of fruit and vegetable processing: from" waste" to" resource" of natural phytochemical compounds | |
| JPH10215763A (en) | Preservation method for vegetable kind | |
| Roby et al. | Effect of Different Pre-Drying Treatments on The Quality of Dried Apple Slices | |
| Baeza | Comparison of technologies to control the physiological, biochemical and nutritional changes of fresh cut fruit |