Change in quality attributes of fresh-cut potatoes with heat and browning inhibitor treatment during storage

Abstract

This study was conducted to investigate the change in quality attributes of fresh-cut potatoes with heat and browning inhibitor treatment (CW: dip in the cold water for 30 sec at 4℃, HW: dip in the water for 60 sec at 55℃, AA: dip in the 0.1% solution of ascorbic acid for 60 sec at 4℃, HA: dip in the 0.1% solution of ascorbic acid for 60 sec at 55℃) during storage at 5℃. During storage, fresh-cut potatoes treated with HA showed the lowest value in surface color. PPO and PAL activities of fresh-cut potatoes treated with HA were gradually increased during storage. Hardness, weight loss, soluble solids content and moisture content had no significant difference between the treatments. In sensory acceptance, fresh-cut potatoes treated for HA marked the best quality. Conclusively, heat and browning inhibitor treatment showed the positive effect on browning inhibition while maintaining the quality of fresh-cut potatoes.

Effects ofBacillus subtilisandLeuconostoc mesenteroideson the Quality Characteristics of PotatoGaraetteok

“…Turbidity was higher in the NF15 and NF20 (1.06, 1.02) than in the CON (0.73; P < 0.05). It seems that potato garaetteok was easily dissolved in water, while being cooked as potato starch gel is smooth and springy but the gel strength is weak [32]. In contrast, the turbidity was significantly lower in BS and LM groups than in the NF group (P < 0.05).…”

“…e first browning reaction occurs by PAL to generate phenolic compounds. ese act as a substrate for PPO to catalyze the oxidation, which cause browning at the cut surface of fruits and vegetables compounds [31,32]. e addition of potato flour to rice garaetteok significantly increased the a * value of redness and b * value of yellowness (P < 0.05).…”

Impact of different cut types on the quality of fresh-cut potatoes during storage

“…The smallest increase in TSS (from 4.36 to 5.31%) was observed in T3 (dices), whereas the largest increase (4.38-5.75%) was found in T1 (slices), during the entire cold storage period (Table 1). Song et al (2013) claimed that fresh-cut potato treated with AA solution showed an increasing trend in TSS, and Nourian et al (2003) observed that the TSS of potato increased during storage.…”

“…During the 60 days of cold storage, the largest WL (from 0 to 11.47%) was observed in T1 (slices) and the smallest (0 to 9.04%) was verified in T3 (dices) due to the smaller surface area exposed to the air (Table 1). Bico et al (2009) found that chemically dipped fresh-cut banana showed less WL than the untreated samples, and Song et al (2013), studying fresh-cut potato treated with an anti-browning agent, reported increased WL during storage.…”

“…Ascorbic acid is converted to dehydroascorbic acid during storage in the presence of heat, metals, and oxygen (Supapvanich et al, 2011). Song et al (2013) suggested that fresh-cut potato treated with an anti-browning agent (0.1% AA for 60 min) maintained its quality due to the action of this agent, and Nourian et al (2003) observed decreasing AA contents in potato stored at different temperatures.…”