2006•Shipin yanjiu yu kaifaRequires access

THE EFFECTS OF ANTI-BROWNING AGENTS ON BROWNING AND QUALITY OF THE FRESH-CUT POTATO

Jianshe Li

Abstract

The effects of anti-browning agents on browning and quality of fresh-cut potato were studied.The results indicated that sulfur dioxide was still the best color preservative,while D-Isoascorbic acid could almost be substitute of sulfur dioxide.The activity of PPO and POD of potato had high correlation and the activities could be expressed directly by browning index.No nutrition loss was found after any kind of anti browning treatment.

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Available abstract

Key concepts: Browning, Preservative, Chemistry, Food science, Sulfur dioxide, Organic chemistry