Abstract
ABSTRACTThe extent of enzymatic browning at cut surfaces of Atlantic potato, its siblings and parents, and Russet Burbankwas investigated. Browning, measured by tristimulus colorimety, was compared with cultivar variation in polyphenol oxidase (PPO), PPO substrates, and ascorbic acid. Atlantic potato was much less subject to browning at cut and peeled surfaces than Russet Burbank. Browning in Atlantic potato could be almost eliminated by dipping in water. Belchip and Chipbelle (siblings) and Wauseon and Lenape (parents) were similar to Atlantic potato in browning behavior. The tendency to brown in these cultivars and Russet Burbank was correlated with total phenolic compounds, tyrosine, and to a lesser extent, PPO activity.
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