Study on the Inhibition Effect of Fresh-cut Potato Browning after the Treatment with Three Compound Preservatives

[Objective]The aim was to choose the best formulation for storage and preservation of potato.[Method]In this experiment,there are three kinds of antistaling agents:A( chitosan solution),B(chitosan solution with extraction from ginger),C(chitosan solution with extraction from garlic).Four different degrees of chitosan in each antistaling agents:0.5%,1.0%,1.5%,2.0%.By mensurating the sensory quality,the weight loss precentage,the activity of PPO the best antistaling agent was found out.[Result]Three different antistaling agents were all serviceable,and different degree of chitosan showed the different impact.The complex antistaling agents B and C with extraction from ginger and extraction from garlic were better than the antistaling agent A.[Conclusion]The antistaling agent B2(1.0% chitosan+ extraction from ginger)was the best one.