Abstract
The browning of fruits and vegetables during processing is mainly induced by relevant enzymes and phenolic substances. Potato is a typical material easy to brown, however there is no system research about the peroxidase (POD) properties in potato. In this study, it was shown that the optimal pH of POD was 6.0. The optimal temperature of POD was 55°C. POD activity was strongly suppressed by 0.02% L-cys and 0.08% ascorbic acid. The results will provide the theoretical basis and practical guidance for the browning inhibition of fresh-cut potato.
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Schedule a callMore From: IOP Conference Series: Materials Science and Engineering
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