Abstract
This study deals with the inactivation of browning enzymes in potato by using various chemical agents. Potato purchased from a supermarket was treated by ascorbic acid and calcium chloride solutions alone and in combination. The effects of different chemical treatments on the surface appearance and selected quality indexes of potato slices during 2-weeks of storage at refrigeration conditions (0-4°C) were evaluated. Potato slices were immersed direct ly to the distilled water at room temperature for the Control samples to evaluate the browning process. The combined chemical treatments showed less browning in the potato slices compared to the applied solutions alone. Beside the inactivation of the enzyme, the combined treatment also showed a better success to prevent color degradation of potatoes. This study showed that the combining chemicals rather than using them alone is important in terms of processing of cut potato slices with a less browning and acceptable colors.
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