Abstract
AbstractThe effect of vacuum impregnation with ascorbic acid (AA) and calcium ascorbate (CaA) on enzymatic browning of fresh‐cut potatoes was investigated. Results showed that vacuum impregnation (VI) with AA‐CaA treatment for 2 min had a significant anti‐browning effect. VI treatment not only maintained cell membrane integrity, inhibited the key enzyme activities of polyphenol oxidase, peroxidase and phenylalanine ammonia‐lyase but also retarded generation of phenolic substrate, particularly chlorogenic acid. Meanwhile, VI promoted AA‐CaA solution to infiltrate into potato tissue and delayed loss of ascorbic acid. In conclusion, VI treatment was more efficient for preventing browning with a shorter processing time of 2 min compared to traditional impregnation under atmospheric pressure and could be used as a promising method to inhibit browning of fresh‐cut potatoes.
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