Effect of high oxygen pretreatment of whole tuber on anti-browning of fresh-cut potato slices during storage.
Food Chem
; 301: 125287, 2019 Dec 15.
Article
in En
| MEDLINE
| ID: mdl-31387048
ABSTRACT
The surface browning usually occurs on fresh-cut potato during storage. The effect of short-time high oxygen pretreatment on anti-browning of fresh-cut potato slices was investigated. The whole potato tubers were firstly immersed in the oxygen concentration of 21%, 60% and 80% for 20â¯min. Then, the potatoes were peeled, cut and stored at 4⯰C for 8â¯days. The results showed that the short-time 80% oxygen pretreatment possessed significantly anti-browning effect by retarding the increase of polyphenol oxidase (PPO) activity and the accumulation of malondialdehyde (MDA) content, maintaining the cell integrity. Meanwhile, the 80% oxygen treatment could increase the activities of phenylalanine ammonia lyase (PAL) and peroxidase (POD), and the total phenolic content. Importantly, the 80% oxygen treatment could effectively improve the antioxidant capacity. Overall, all results suggest that the short-time high oxygen pretreatment holds great promise on anti-browning of fresh-cut potato.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Oxygen
/
Phenylalanine Ammonia-Lyase
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Solanum tuberosum
/
Catechol Oxidase
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Peroxidase
/
Food Handling
Language:
En
Journal:
Food Chem
Year:
2019
Document type:
Article