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Quality Changes in Fresh-Cut Potato (Solanum tuberosum var. Romano) after Low-Temperature Blanching and Treatment with Anti-Browning Agents  

Hwang, Tae-Young (Department of Food Science and Biotechnology, Woosong University)
Jang, Ji-Hyun (Department of Food Science and Technology, Kyungpook National University)
Moon, Kwang-Deog (Department of Food Science and Technology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.16, no.4, 2009 , pp. 499-505 More about this Journal
Abstract
Quality changes in fresh-cut potatoes during storage at $4^{\circ}C$ after treatment with low-temperature blanching and antibrowning agents were studied. Fresh-cut potatoes were treated by dipping for 1.5 min in a browning inhibitor solution containing 0.5% (w/v) ascorbic acid, 0.5% (w/v) citric acid, 0.5% (w/v) sodium chloride, 0.1% (w/v) trehalose, and 0.005% (w/v) biotin, at $60^{\circ}C$, with subsequent cooling for 1.5 min and storage at $4^{\circ}C$. The browning properties of fresh-cut potatoes were examined by measurement of polyphenol oxidase (PPO) activity and total phenolic content. Changes in quality attributes over a 14-day period were assessed in terms of titratable acidity, pH, water-soluble solid level, and gas analysis at $4^{\circ}C$. During storage, PPO activity increased, with the lowest activity seen after about 7 days of storage. Treatment with antibrowning solution at $4^{\circ}C$ increased visual sensory attributes during storage. Low-temperature blanching in distilled water more effectively inhibited browning compared with exposure to browning inhibitor solution, as assessed after 7 days of storage. Fresh-cut potatoes respired aerobically after different treatments during storage at $4^{\circ}C$.
Keywords
browning; PPO activity; fresh-cut potato; respiration rate; blanching;
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