Short‐time water immersion inhibits browning of fresh‐cut potato by enhancing antioxidant capability and tyrosine scavenging

Abstract

Water immersion treatment of potato slices with various time periods (0–30 min) was studied to find out the effect on the browning of fresh‐cut potato slices during long‐term storage (1–12 days) at 5°C. The results show that water immersion for 15 min significantly inhibit browning compared to other time periods of immersion treatment. Further studies show that the levels of superoxide dismutase (SOD), ascorbate peroxidase (APX), glutamic acid, and proline were increased by the 15‐min water immersion treatment, while hydrogen peroxide (H2O2) and superoxide anion (O2ˉ) were lowered; and all these compounds alleviated the oxidation pressure of potato slices. Chlorogenic acid, tyrosine, and tyrosinase activities were lower than those of the controls, which helped decrease the enzymatic browning levels of treated slices. Nevertheless, the browning inhibition has no observable correlation with either total phenols or the peroxidase (POD) activity. Practical applications The research provides a simple anti‐browning method for fresh‐cut potatoes during long‐term storage thus maintaining quality and extending shelf life; and it reports new experimental results detailing the physiological reactions induced by the short‐time water immersion of fresh‐cut potatoes. The physiological studies may promote the understanding of the browning mechanism of fresh‐cut potatoes and provide clues to further efforts in seeking novel strategies for browning inhibition of fresh‐cut potatoes.

Transcriptome Profiling Reveals Potential Genes Involved in Browning of Fresh-cut Eggplant (Solanum Melongena L.)

“…An 80% oxygen treatment was found to increase the activities of PAL and POD and the total phenolic content of fresh-cut potato, which effectively enhanced its antioxidant capacity [46]. Conversely, Gong et al reported that browning inhibition has no observable correlation with either total phenol or POD activity [47]. Zhang et al identi ed one PAL-encoding gene, one CHS-encoding gene, and two 4CL-encoding genes that were signi cantly up-regulated in Chinese walnut husks that browned, but another PAL-encoding gene was signi cantly up-regulated in anti-browning husks [48]..…”

Detection of Sulfite Dioxide Residue on the Surface of Fresh-Cut Potato Slices Using Near-Infrared Hyperspectral Imaging System and Portable Near-Infrared Spectrometer

“…When the polyphenol oxidase in potato slices comes in contact with oxygen, it accelerates the oxidation of phenolic compounds to form quinones-based polymers, which ultimately leads to the formation of pigments [6]. It causes loss of nutrients and influences the choice of consumers [7,8]. The methods to inhibit browning include heat treatment, adding inhibitors, and blocking oxygen.…”

Antibrowning effect of commercial and acid‐heat coagulated whey on potatoes during refrigerated storage

“…Potato ( Solanum tuberosum L.) tubers are widely produced (over 368 million tonnes (FAOSTAT, 2020) and consumed all over the world, which is an important source of energy and some nutrients (Jimenez, Rossi, & Sammán, 2015). Browning is a major problem in food processing (Silva, Correa, Kechinski, & Brandelli, 2018), after peeling, cutting, slicing, especially fresh‐cut fruit, and vegetable processing like potatoes (Gong et al., 2019). Consumer acceptance of these products can be affected by the color (Sulaiman, Soo, Farid, & Silva, 2015) and also indicates poor quality and economic losses.…”

“…Developing new strategies to inhibition or slowing down of the PPO activity must be in low cost, have not to lack practical value, have no adverse effect on human health, and a sustainable method to extend the shelf life of the products (Gong et al., 2019). In‐home applications, sometimes potato slices are immersed in water during waiting for the frying.…”

“…But no publication was found about the PPO inhibition effect of water until Gong et al. (2019)’s study. They found that the immersion of potato slices for 15 min significantly inhibited the browning compared with other periods.…”