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Effect of vacuum impregnation on enzymatic browning of fresh-cut potatoes during refrigerated storage |
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| Authors: | Wenting Zhao Yue Wang Yue Ma Hao Liang Xiaoyan Zhao |
| Affiliation: | 1. Institute of Agri-food Processing and Nutrition, Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key laboratory of vegetable postharvest processing, Ministry of Agriculture and rural affairs, Beijing 100097, China, Beijing, 100097 China;2. Institute of Agri-food Processing and Nutrition, Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key laboratory of vegetable postharvest processing, Ministry of Agriculture and rural affairs, Beijing 100097, China, Beijing, 100097 China
These authors contributed equally to this work. Contribution: Investigation (equal), Methodology (equal), Writing - original draft (equal);3. Institute of Agri-food Processing and Nutrition, Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key laboratory of vegetable postharvest processing, Ministry of Agriculture and rural affairs, Beijing 100097, China, Beijing, 100097 China Contribution: Data curation (equal), Investigation (equal), Project administration (equal);4. Longda Food Group Co. LTD, Shandong, 265231 China Contribution: Investigation (equal), Methodology (equal) |
| Abstract: | The effect of vacuum impregnation with ascorbic acid (AA) and calcium ascorbate (CaA) on enzymatic browning of fresh-cut potatoes was investigated. Results showed that vacuum impregnation (VI) with AA-CaA treatment for 2 min had a significant anti-browning effect. VI treatment not only maintained cell membrane integrity, inhibited the key enzyme activities of polyphenol oxidase, peroxidase and phenylalanine ammonia-lyase but also retarded generation of phenolic substrate, particularly chlorogenic acid. Meanwhile, VI promoted AA-CaA solution to infiltrate into potato tissue and delayed loss of ascorbic acid. In conclusion, VI treatment was more efficient for preventing browning with a shorter processing time of 2 min compared to traditional impregnation under atmospheric pressure and could be used as a promising method to inhibit browning of fresh-cut potatoes. |
| Keywords: | anti-browning individual phenolic compounds membrane integrity NMRI analysis potato slices |