Heated Ascorbic/Citric Acid Solution as Browning Inhibitor for Pre-Peeled Potatoes |
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| Authors: | GERALD M SAPERS ROBERT L MILLER |
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| Affiliation: | Authors Sapers and Miller are with the U.S. Dept. of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Philadelphia, PA 19118. |
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| Abstract: | Treatment of pre-peeled potatoes with heated ascorbic acid (AA)/citric acid (CA) solution to extend shelf-life was investigated. Potatoes were abrasion or high pressure steam peeled, heated for 5–20 min in 1% AA + 2% CA at 45–55°C cooled, and then dipped for 5 min in browning inhibitor (BI) solution containing 4% AA +1% CA +1% sodium acid pyrophosphate. Combined treatment inhibited potato discoloration for 14 days at 4°C compared to 3–6 days with BI treatment alone. Raw material and treatment conditions were selected to minimize graying and textural abnormalities encountered with some treatments. Treatment with heated AA/CA may be an alternative to use of sulfites to control browning in pre-peeled potatoes. |
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| Keywords: | potatoes browning ascorbic acid citric acid pre-peeling |
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