Abstract
The screening of compound browning inhibitors for fresh-cut potatoes was explored by quadratic rotation composite design.The effect of screened compound browning inhibitor on polyphenol oxidase(PPO) activity and browning degree of fresh-cut potatoes during storage period was also analyzed.The results indicated that the optimal formula of compound inhibitor for controlling the browning of fresh-cut potatoes based on orthogonal design was 0.005% kojic acid,0.045% isoascorbic acid,0.045% L-Cys,0.01% CaCl2 and 0.2992% EDTA-2Na.This compound inhibitor could obviously inhibit PPO activity,delay PPO activity peak for more than 6 days,and attenuate the browning degree of fresh-cut potatoes.The sensory quality of fresh-cut potatoes treated with this compound inhibitor was much better than that of fresh-cut potatoes treated with NaHSO3 and distilled water control group.Therefore,this screened browning inhibitor for fresh-cut potatoes is highly effective and has the potential to be an alternative to NaHSO3 as a browning inhibitor and be used for the manufacturing and circulation of potatoes.
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