INHIBITION EFFECT OF SOLANACEAE (CAPSICUM) ON ENZYMATIC BROWNING OF SEVERAL FRUIT AND VEGETABLES

摘要

An enzymatic-browning inhibitor of various fruits and vegetables using a Capsicum extract is provided to prevent browning even at room temperature for a long time without affecting the specific taste of food. An enzymatic-browning inhibitor of fruits and vegetables comprises: a Capsicum extract obtained from Capsicum consisting of red bell-pepper, red pepper, green pepper, red pepper powder, and paprika; and 1% ascorbic acid. Each of the red bell-pepper, red pepper, and green pepper extracts is the supernatant obtained by grinding each pepper in a juicer. The red pepper powder extract is the supernatant obtained by stirring 8wt% of the red pepper powder into 92wt% of water, leaving the mixture as it is for 30min, and centrifuging it. The paprika extract is obtained by diluting 5wt% of the paprika in 95wt% of water. A method for inhibiting the browning in fruits and vegetables by using a Capsicum extract comprises the steps of: obtaining the Capsicum extract; soaking the tissues of fruits and vegetables in the Capsicum extract at 25°C for 1min; and storing the tissues treated with the Capsicum extract.