Effect of high oxygen pretreatment of whole tuber on anti-browning of fresh-cut potato slices during storage.
The surface browning usually occurs on fresh-cut potato during storage. The effect of short-time high oxygen pretreatment on anti-browning of fresh-cut potato slices was investigated. The whole potato tubers were firstly immersed in the oxygen concentration of 21%, 60% and 80% for 20 min. Then, the potatoes were peeled, cut and stored at 4 °C for 8 days. The results showed that the short-time 80% oxygen pretreatment possessed significantly anti-browning effect by retarding the increase of polyphenol oxidase (PPO) activity and the accumulation of malondialdehyde (MDA) content, maintaining the cell integrity. Meanwhile, the 80% oxygen treatment could increase the activities of phenylalanine ammonia lyase (PAL) and peroxidase (POD), and the total phenolic content. Importantly, the 80% oxygen treatment could effectively improve the antioxidant capacity. Overall, all results suggest that the short-time high oxygen pretreatment holds great promise on anti-browning of fresh-cut potato.
['Liu|Xia|X|', 'Wang|Ting|T|', 'Lu|Yuzhuo|Y|', 'Yang|Qian|Q|', 'Li|Yuan|Y|', 'Deng|Xudong|X|', 'Liu|Ying|Y|', 'Du|Xinru|X|', 'Qiao|Liping|L|', 'Zheng|Jiaxuan|J|']
D000975:Antioxidants D004156:Catechol Oxidase D005511:Food Handling D008315:Malondialdehyde D010084:Oxidation-Reduction D010100:Oxygen D009195:Peroxidase D010636:Phenols D010650:Phenylalanine Ammonia-Lyase D035281:Plant Tubers D011198:Solanum tuberosum
High oxygen pretreatment Fresh-cut potato Enzymatic browning