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Quality Characteristics of Fresh-cut Potatoes with Natural Antibrowning Treatment during Storage  

Hwang, Tae-Young (R&D center, CJ Corp.)
Moon, Kwang-Deog (Department of Food Science and Technology, Kyungpook National University)
Publication Information
Korean Journal of Food Science and Technology / v.38, no.2, 2006 , pp. 183-187 More about this Journal
Abstract
Surface browning, caused by cutting and other wound during minimal processing, is very important quality criterion to consumers. Shelf-life of fresh-cut potatoes was extended using natural antibrowning treatments. Fresh-cut potatoes dipped with licorice and green tea extracts were packed with LDPE film and stored at $4^{\circ}C$ for 14 days. Quality characteristics of fresh-cut potatoes were investigated during storage. During storage, L value decreased and PPO activity increased. PPO showed the lowest activity at around 7 days storage, during which browning was effectively inhibited in licorice- and green tea extract-treated potatoes. Total phenol and chlorogenic acid contents increased for 7 days. Results suggest natural licorice extracts with ascorbic acids are effective antibrowning agents for maintaining quality of fresh-cut potatoes.
Keywords
fresh-cut potato; quality; natural browning inhibitor; storage;
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