Warming on Browning Inhibition and Free Amino Acid Metabolism of Fresh-cut Potatoes

doi:10.11923/j.issn.2095-4050.cjas19020007

Abstract

Abstract: The browning of fresh-cut potatoes occurs especially when tubers are stored at cold storage, which affects the commodity value. To solve this problem, warming treatment at 20°C for 20 d was applied and the effect on activities of PPO and POD, content of free amino acid and MDA were measured. The results showed that, warming treatment effectively inhibited the browning of fresh-cut potatoes and activities of PPO and POD. After warming treatment, the content of total free amino acid reduced significantly. The contents of free tyrosine, valine and serine during warming and post- cut period were lower than that of the control. The contents of free aspartic acid and alanine were lower while the content of free glycine was higher than control during the early stage of the post-cut storage. However, the content of free proline was higher than control both during pre- cut and post- cut period. Besides, warming treatment slowed down the accumulation of MDA content. The study shows that warming treatment of potato tubers after cold storage inhibits PPO and POD activities, influences the content of free tyrosine, serine, aspartic acid, valine, alanine and glycine, improves the content of free proline, reduces MDA accumulation and eventually inhibits the browning of fresh- cut potatoes.

CLC Number:

TS255.3

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