Abstract
In this study, the browning degrees of fresh-cut potatoes of different cultivars were investigated. Fresh-cut potatoes of the ‘Huangjin’ cultivar exhibited a higher browning index and sensory quality deterioration over time compared with ‘Minshu’ potatoes. ‘Huangjin’ exhibited a higher activity of browning-related enzymes such as polyphenol oxidase, tyrosinase, peroxidase, phenylalanine ammonia-lyase, phospholipase D (PLD), and lipoxygenase (LOX) than ‘Minshu’. Furthermore, ‘Minshu’ exhibited lower H2O2 and malonaldehyde (MDA) contents, lower membrane lipid degradation and peroxidation, and delayed browning, attributable to its low PLD and LOX activities. The ultrastructure of ‘Minshu’ cells remained intact 7 h after cutting, while that of ‘Huangjin’ cells was severely damaged, and ‘Minshu’ cells exhibited more Golgi complexes and black particles than ‘Huangjin’ cells. Moreover, ‘Huangjin’ cells exhibited numerous multivesicular bodies, which were nonexistent in ‘Minshu’ cells. The results show that ‘Minshu’ potatoes feature a lower browning-related enzyme activity than ‘Huangjin’, and a tough cell structure to resist post-cut browning.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
