PRODUCTION OF PEACHTAUT ADDING PHENYLETHYL ALCOHOL AND TRYPTOPHOL AND PHENYLETHYL ACETATE AND ASSESSMENT OF ITS PHYSICOCHEMICAL PROPERTIES

• Main Authors: YANG, SEON AH, KIM, SEUNG MI, LEE, MI RA, MO, EUN KYOUNG, KIM, HYUN HO, JO, HYUN HO, LEE, CHUNG HA, RYU, HYO LIM
• Format: Patent
• Language: English; Korean
• Published: 20.10.2009
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PURPOSE: A production method of peachtaut containing phenylethyl alcohol, tryptophol, and phenylethyl acetate is provided to satisfy consumers owing to safe and clean peaches. CONSTITUTION: Peachtaut represents a postharves biocontrol agent for peaches. The peachtaut contains Phenylthyl alcohol, Tryptophol, Phenylethyl acetate, which show antifungal activities. The quality of peaches depends on peachtaut treatment. The quality improvement of the peaches comprises the following verification steps of: dividing peaches into 15 groups and smoking them with PEA, TRTP, and PEAC; drying the smoked peaches at 10°C for 2 hours to remove moisture content; keeping the dehydrated peaches in a PVC box at room temperature; counting the peaches on which molds are generated; and verifying the effect of peachtaut. The mold generation rate lowers as compared with the control group.