The Technique and Mechanism of Injury Induction to Inhibit Fresh-cut Potato Browning

doi:10.11923/j.issn.2095-4050.cjas19010002

Abstract

Abstract: To solve the browning problem of fresh-cut potatoes usually occurred during shelf-life storage and to develop a new technique with stable effect and simple operation on inhibiting browning, injury induction treatment was applied in the study to prevent the browning of fresh-cut potato. Injury induction treatment was conducted by cutting off surface tissues at the both ends of each potato with cutting or scraping and the condition were 5 °C or 20 °C for 12, 18 or 36 h. Scrape injury induction treatments effectively inhibited the browning of fresh-cut potatoes and the best treatment condition was 20 °C for 18 h, which prolonged the shelf life of fresh-cut potatoes for 4d. Compared with control, injury induction treatment significantly inhibited the activity of PPO, PAL and the content of total phenolics and MDA, increased the activity of SOD, POD and DPPH inhibition rate. The result showed that the injury induction treatment enhanced the antioxidant activity and reduced membrane permeability and lowered the accumulation and enzymatic oxidation of phenolics browning which inhibited the browning of fresh-cut potatoes. The treatment provided a new method to restrain the browning of fresh-cut potatoes during processing and storage.

References

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