Fresh-cut Potato Research Articles

Synthesis, antioxidant and anti-tyrosinase activity of 1,2,4-triazole hydrazones as antibrowning agents

A series of 1,2,4-triazole hydrazones (1–16) were synthesized, and their inhibitory activities and mechanisms on tyrosinase were investigated by ultraviolet spectrophotometry, fluorescence quenching, molecular docking study, etc. Most of compounds possessed potent tyrosinase inhibitory activity. Thereinto, compound 9 presented the superior activity with IC50 of 0.9 μM, which was markedly lower than the standard kojic acid (IC50 = 64.1 μM). Compound 9 not only interacted with copper ions in the active center of the enzyme but also bound to the enzyme-substrate complex, indicating that it was a competitive-noncompetitive mixed inhibitor. Additionally, it also displayed potent DPPH scavenging activity. Antibrowning test showed that compound 9 effectively reduced the enzymatic browning of fresh-cut potatoes. Furthermore, compound 9 exhibited low cytotoxic activity against human normal cell line with IC50 of 49.9 µM. Overall, the present study suggests that these compounds may serve as lead molecules for developing novel antibrowning agents in food industry.

The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after deep fat frying.

The effect of four edible hydrocolloid coatings (carboxymethyl cellulose, chitosan, pectin and gum arabic) on fresh-cut potato's colour, pH and moisture content during storage was studied. Possibility of coating enrichment with natural olive leaf extract and sodium ascorbate was also evaluated. Coatings scored as the best ones straight after coating or during storage for 7days at 10 ± 1°C, were used for deep fat frying of potato. Chitosan was shown to cause significant decrease in pH and browning of potato strips. Pectin was classified as good coating alone but in combination with olive leaf extract showed lower quality parameters of fresh-cut samples compared to control. Only carboxymethyl cellulose and gum arabic itself or enriched with olive leaf extract or sodium ascorbate were shown not to affect colour, pH and moisture during storage. Moreover, these coatings significantly reduced fat content in deep fat fried potato strips, without influence on L*, b*, whiteness index (WI), and ΔE.

A rapid and non-destructive detection of Escherichia coli on the surface of fresh-cut potato slices and application using hyperspectral imaging

Abstract The contamination of foodborne Escherichia coli in fresh-cut products has become a major problem of public health around the world, so that early and rapid detection of contamination is crucial. This study explored the potential of hyperspectral imaging (HSI) measurement of contamination on the surface of fresh-cut potato slices in visible-near infrared (Vis-NIR, 400-1000 nm) region. Four preprocessing methods and the genetic algorithm (GA) were explored to handle spectral data and select characteristic wavelengths so as to establish linear and non-linear regression models. The performance of the back-propagation neural network (BP-NN) model based on full-spectrum was satisfactory, with an overall accuracy of 97.6 % and residual predictive deviation (RPD) of 6.7. Based on the BP-NN model, the research successfully explored the optimum treatment time (20 min) of a non-thermal and environmental-friendly method to inactivate the E. coli on the surface of fresh-cut potato slices, thus confirming the potential application of HSI for the first time. The overall results showed that HSI could provide a rapid and non-destructive approach for the detection of foodborne pathogens on the surface of fresh-cut products.

Characterization of Local Products for Their Industrial Use: The Case of Italian Potato Cultivars Analyzed by Untargeted and Targeted Methodologies.

The chemical characterization of local Italian potato cultivars is reported to promote their preservation and use as high quality raw material in food industries. Twenty potato (Solanum tuberosum L.) cultivars from Piedmont and Liguria Italian regions were investigated using NMR (Nuclear Magnetic Resonance) and RP-HPLC-PDA-ESI-MSn (Reversed Phase High-Performance Liquid Chromatography with Photodiode Array Detector and Electrospray Ionization Mass Detector) methodologies. Water soluble and lipophilic metabolites were identified and quantified. With respect to literature data, a more complete 1H (protonic) spectral assignment of the aqueous potato extracts was reported, whereas the 1H NMR assignment of potato organic extracts was reported here for the first time. Phenolics resulted to be in high concentrations in the purple–blue colored Rouge des Flandres, Bergerac, Fleur Bleu, and Blue Star cultivars. Servane, Piatlina, and Malou showed the highest amount of galacturonic acid, a marker of pectin presence, whereas Jelly cultivar was characterized by high levels of monosaccharides. Roseval and Rubra Spes contained high levels of citric acid involved in the inhibition of the enzymatic browning in fresh-cut potato. High levels of the amino acids involved in the formation of pleasant-smell volatile compounds during potato cooking were detected in Rouge des Flandres, Blue Star, Bergerac, Roseval, and Ratte cultivars. These results suggest that each local cultivar is characterized by a proper chemical profile related to specific proprieties that can be useful to obtain high quality industrial products.

Study on microbial diversity of fresh-cut potatoes in different storage periods

In order to extend the shelf life of fresh-cut potatoes, maintain their edible quality, and clarify the flora succession rules in fresh-cut potatoes during storage (4 ° C), this experiment uses PE film natural packaging, and high-throughput sequencing was used to study the On day 0, day 7, and day 14, the microbial diversity was high. The results showed that the dominant bacteria in the samples stored on days 0, 7, and 14 were mainly Pseudomonas, Pantoea, Erwinia, Bucher Buchnera. There is basically no difference in the diversity of microorganisms during different storage periods, but the abundance changes.

A novel anti-browning agent 3-mercapto-2-butanol for inhibition of fresh-cut potato browning

Abstract Enzymatic browning is one of the essential issues affecting the quality of fresh-cut produce. In this study, we identified a novel, safe, and effective anti-browning agent, 3-mercapto-2-butanol, which can prevent fresh-cut potatoes from browning for 5 d under the concentration of 25 μL L−1 at 5 °C. The inhibitory effect of 3-mercapto-2-butanol was close to sodium bisulfite. 3-Mercapto-2-butanol was further identified as a competitive inhibitor which directly inhibited the activity of polyphenol oxidase (PPO) by enzyme kinetic analysis, and the expression levels of PPO-related genes (POT32 and POT33) were decreased after 3-mercapto-2-butanol treatment. Besides, the concentration of enzymatic browning substrate tyrosine (Tyr) in the potato chips was found significantly higher in 3-mercapto-2-butanol treatment group than in the control group. We speculated that 3-mercapto-2-butanol could reduce the consumption of Tyr by inhibiting the activity of PPO. Our finding not only provided a novel and safe anti-browning agent candidate (3-mercapto-2-butanol) to efficiently solve the browning issue for fresh-cut food products, but also preliminarily revealed its mechanism in browning inhibition.

Postharvest application of thiol compounds affects surface browning and antioxidant activity of fresh-cut potatoes.

The aim of this study was to compare the effects of sodium metabisulphite and the thiol compounds, glutathione (GSH), L-cysteine (CYS), and N-acetylcysteine (NAC), on the enzymatic browning, antioxidant activities, total phenolic, and ascorbic acid content of potatoes after 1, 24, and 48hr. Three different concentrations (0.5%, 1.0%, and 2.0%) of each thiol compound were tested. While sulphite solution inhibited polyphenol oxidase as expected, NAC and CYS also decreased its activity. CYS-treated samples exhibited the highest residual thiol content, while the amount of residual thiol in GSH-treated samples was the lowest. The 2.0% NAC and 2.0% CYS solutions were the most effective at increasing antioxidant activity and ascorbic acid content; however, the results of total phenolic content assays were complicated. In summary, solutions containing 2.0% NAC, 1.0% CYS, and 2.0% CYS prevented enzymatic browning and increased the residual thiol content, ascorbic acid, and antioxidant activities of fresh-cut potatoes significantly, but GSH did not significantly inhibit browning. PRACTICAL APPLICATIONS: Fresh-cut potatoes are susceptible to enzymatic browning, which significantly reduces their commercial value. In literature, there have been several methods to protect the enzymatic browning of fruits and vegetables. Among these methods, thiols are good inhibitors of enzymatic browning. So, GSH, CYS, and NAC were used in this study. The outcomes of current work may help to inhibit polyphenol oxidase activity and increase the ascorbic acid content, residual thiol content, and antioxidant activity of fresh-cut potatoes. Both CYS and NAC may be useful alternatives to sulphite anti-browning agents, which may have adverse health effects.

Fresh‐cut potato quality and sensory: Effect of cultivar, age, processing, and cooking during storage

This work examined the influence of cultivar, tubers' age, antibrowning agent, package atmosphere, and storage time on fresh-cut potatoes' (FCPs) physical, chemical, and sensory properties. Potato slices of cv. Birgit and Lady Claire tubers sampled during the first, fifth, and ninth months of storage were dipped in solutions of (1) sodium chloride (1%) and (2) sodium ascorbate (2%), and stored for 8 days in (1) vacuum and (2) active modified atmosphere (MAP) (10.0% CO2 , 3.0% O2 , and 87.0% N2 ) at 10°C. During storage, O2 and CO2 content (%) within packages was measured and samples were analyzed for weight loss, total solids (TS) and soluble solids (SS), pH, color, texture, and sensory properties of raw, boiled, fried, and baked FCP. Results showed that 9 months' aging had a significant impact on almost all investigated FCP properties, but differences among first, fifth, and ninth months were numerically feeble for some parameters in raw samples: TS changed from 22.14% to 20.98%, SS 5.53% to 6.93%, pH 6.02 to 5.98, L* 70.10 to 68.87, C* 35.75 to 36.70, H° 89.29 to 88.15, and firmness 7.25 to 8.13N. Furthermore, 9 months of aging had no significant influence on the characteristic odor of raw, boiled, fried, and baked FCP and characteristic taste of fried and baked FCP, whereas boiled FCP characteristic taste remained unchanged for 5 months of aging. Fried FCP was better sensory evaluated than baked ones, cv. Birgit was more suitable for the FCP production compared to cv. Lady Claire as well as vacuum packaging and sodium ascorbate better preserved samples quality and sensory than sodium chloride and MAP. PRACTICAL APPLICATION: This study could be helpful to fresh-cut potato (FCP) producers because results indicate that for FCP processing, along with the selection of cultivar, antibrowning agent, and packaging type, tubers' age also requires attention. A further contribution of this research is related to the adequate way of FCP cooking, where frying shows the best results according to the quality and sensory assessment.

Inhibitory effect of chlorogenic acid on polyphenol oxidase and browning of fresh-cut potatoes

Abstract In our study, the inhibition mechanism of chlorogenic acid (CGA) on PPO was investigated by enzyme kinetic analysis, fluorescence quenching, thermodynamic parameters analysis, circular dichroism and molecular docking. Our results showed that CGA inhibited PPO activity in a reversible mixed-type manner and Ki was estimated to be 3.577 × 10−4 mol L-1. PPO activity was significantly inactivated by CGA in a dose-dependent manner and IC50 was calculated as 1.55 × 10−4 mol L-1. CGA interacts with PPO and quench its intrinsic fluorescence. Furthermore, results indicated that CGA bound with PPO by hydrophobic interaction. In addition, CGA changed the hydrogen bonding network of PPO and resulted in rearragement of secondary structure. The molecular docking results suggested that CGA bound to active site of PPO. Importantly, the efficacy of CGA inhibiting the enzymatic browning of fresh-cut potato slices was confirmed by the inhibition of PPO. Therefore, based on the inhibition of PPO, CGA might represent a new type of inhibitor for fresh-cut potatoes.

Aspartic Acid Can Effectively Prevent the Enzymatic Browning of Potato by Regulating the Generation and Transformation of Brown Product

Abstract Enzymatic browning is a crucial factor affecting the quality of fresh-cut potatoes. In this study, the effects of aspartic acid (Asp) on browning, polyphenol oxidase (PPO) activity, and phenolic substrates were investigated. The results showed that all the Asp solution treatments significantly reduced the browning of fresh-cut potato chips. At 2–4 °C, control chips had lost saleability on day 1, while 1.0 % Asp treated chips were still acceptable on the day 7 evaluation. Asp can prevent the discoloration of potato pulp completely and also partly decolorize the brown color. Addition of Asp decreased the PPO activity of potato pulp. At the same pH, the PPO activities of potato pulps treated with Asp were lower than those treated with phosphoric acid (H3PO4). With the recovery of pH to the control level, the activity of the Asp-treated pulp did not improve completely like those treated with H3PO4. Moreover, the addition of copper acetate solution to the Asp-treated pulp significantly increased PPO activity. As browning progressed, tyrosine and chlorogenic acid content in the Asp-treated potato pulp was higher than that of the control, but caffeic acid, gallic acid, and protocatechuic acid content did not increase. In vitro simulation experiments demonstrated that Asp prevented the discoloration of tyrosine and chlorogenic acid solution, and also caused the fading of the discoloration to a certain degree. These results indicated that Asp is a promising anti-browning agent for fresh-cut potato and the mechanism involves the reduction of PPO activity via a decrease in pH and chelating Cu2+ by Asp, inhibiting the formation of brown color from tyrosine and chlorogenic acid solution and enhancing the fading of the brown color.

Detection of Sulfite Dioxide Residue on the Surface of Fresh-Cut Potato Slices Using Near-Infrared Hyperspectral Imaging System and Portable Near-Infrared Spectrometer.

Sodium pyrosulfite is a browning inhibitor used for the storage of fresh-cut potato slices. Excessive use of sodium pyrosulfite can lead to sulfur dioxide residue, which is harmful for the human body. The sulfur dioxide residue on the surface of fresh-cut potato slices immersed in different concentrations of sodium pyrosulfite solution was classified by near-infrared hyperspectral imaging (NIR-HSI) system and portable near-infrared (NIR) spectrometer. Principal component analysis was used to analyze the object-wise spectra, and support vector machine (SVM) model was established. The classification accuracy of calibration set and prediction set were 98.75% and 95%, respectively. Savitzky–Golay algorithm was used to recognize the important wavelengths, and SVM model was established based on the recognized important wavelengths. The final classification accuracy was slightly less than that based on the full spectra. In addition, the pixel-wise spectra extracted from NIR-HSI system could realize the visualization of different samples, and intuitively reflect the differences among the samples. The results showed that it was feasible to classify the sulfur dioxide residue on the surface of fresh-cut potato slices immersed in different concentration of sodium pyrosulfite solution by NIR spectra. It provided an alternative method for the detection of sulfur dioxide residue on the surface of fresh-cut potato slices.

Effect of anti‐browning agents and package atmosphere on the quality and sensory of fresh‐cut Birgit and Lady Claire potato during storage at different temperatures

The influence of cultivar, anti-browning agents, package atmosphere, storage time and temperature on quality, and sensory of fresh-cut potatoes (FCP) were investigated. Slices of cv. Birgit and Lady Claire were dipped in water, sodium chloride solution (1%) and sodium ascorbate solution (2%) and stored under air, vacuum, and active modified atmosphere at 3 and 10°C for 10 days. Dry matter, pH, color and texture properties, gas composition within packages, and microbial activity were monitored during storage. Also, raw and boiled FCP were sensory evaluated. Examined influences significantly affected majority of FCP properties. Generally, sodium ascorbate showed more efficiency in browning prevention, as well as vacuum-packaged samples were more acceptable. Storage at 3°C did not have significantly better effect compared to storage at 10°C. FCP quality and sensory retained well till the 8th day of storage. Cv. Birgit demonstrated greater potential for FCP production. Practical applications Although fresh-cut potato (FCP) has been extensively investigated, there is an existing need for further study of adequate cultivars, as well as prevention of enzymatic browning as important factor for maintaining its quality. This research provides a better insight of the influence of legally permitted anti-browning agents (quantum satis) that are accepted by consumers as natural and nontoxic food additives, as well as low-cost packaging method and storage conditions on FCP quality and sensory properties in order to achieve and improve its required quality and durability during storage. Furthermore, present study could also contribute to better knowledge of relatively new potato cultivars on the market.

Rapid Screen of the Color and Water Content of Fresh-Cut Potato Tuber Slices Using Hyperspectral Imaging Coupled with Multivariate Analysis

Color index and water content are important indicators for evaluating the quality of fresh-cut potato tuber slices. In this study, hyperspectral imaging combined with multivariate analysis was used to detect the color parameters (L*, a*, b*, Browning index (BI), L*/b*) and water content of fresh-cut potato tuber slices. The successive projections algorithm (SPA) and competitive adaptive reweighted sampling (CARS) were used to extract characteristic wavelengths, partial least squares (PLS) and least squares support vector machine (LS-SVM) were utilized to establish regression models. For color prediction, R2c, R2p and RPD of all the LSSVM models established for the five color indicators L*, a*, b*, BI, L*/b* were exceeding 0.90, 0.84 and 2.1, respectively. For water content prediction, R2c, R2p, and RPD of the LSSVM models were over 0.80, 0.77 and 1.9, respectively. LS-SVM model based on full spectra was used to reappear the spatial distribution of color and water content in fresh-cut potato tuber slices by pseudo-color imaging since it performed best in most cases. The results illustrated that hyperspectral imaging could be an effective method for color and water content prediction, which could provide solid theoretical basis for subsequent grading and processing of fresh-cut potato tuber slices.

Effects of Anti-browning Treatments on the Polyphenol Oxidase and Antioxidant Activity of Fresh-Cut Potatoes by Using Response Surface Methodology

Fresh-cut potatoes are a good option for consumers who want a healthy diet but have limited time to prepare meals. However, the polyphenol oxidase enzyme released during cutting of potatoes reacts with phenolic compounds, causing browning. Cold storage can slow down this reaction to some extent, but it cannot prevent it. Enzymatic browning lowers polyphenol content and reduces consumer appreciation of freshly cut potatoes stored in the refrigerator for later preparation of a meal. For this reason, studies to minimise negative changes in fresh-cut potatoes during cold storage are important. The quality of freshly cut potatoes immersed in ascorbic acid and collagen hydrolysate solutions was investigated to obtain maximum storage time by using response surface methodology. Colour, polyphenol oxidase (PPO) activity and antioxidant activity were monitored to estimate quantitative changes of the product over refrigerated storage. The binary effects of collagen hydrolysate and ascorbic acid slowed polyphenol oxidase activity and prevented browning of potato surface colour. DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging effect increased with the use of collagen hydrolysate and ascorbic acid at the beginning of storage and decreased at the end of storage. ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)) radical cation scavenging effect increased with the use of collagen and ascorbic acid during storage. The treatment of collagen hydrolysate and ascorbic acid in fresh-cut potatoes was successful in slowing PPO activity at the end of storage. Optimal conditions slowing down PPO activity at the end of storage are collagen 0.22% and ascorbic acid 0.30%.

Influence of Artificial Inoculation with <i>Pseudomonas fluorescens</i> on Enzymatic Browning Reactions of Fresh-cut Potatoes

We initially correlated fluorescent pseudomonads and severity of enzymatic browning on fresh-cut potatoes. Subsequently, we determined the influence of inoculation with Pseudomonas fluorescens following its isolation from the brown tissues on the browning response on fresh-cut potatoes. Bacterial counts on potato slices were higher on browning tissues than on non-browning tissues. P. fluorescens that has been isolated only from the severely browning tissues developed brown discoloration on surface tissues when inoculated onto potato slices. When potato slices were initially inoculated with 103 colony-forming unit (CFU) per mL of P. fluorescens and then stored at 5ºC, bacterial counts, polyphenol oxidase (PPO) activity, phenolic content, and browning severity increased after 3 days of storage. We observed plant PPO derived from potatoes and bacterial PPO released by P. fluorescens and dictated that the plant PPO contributed to browning reactions because only the plant PPO was activated at pH 6-7 that lies in potato tissues. The PPO1 gene that contributed to browning on potatoes was expressed prominently in potato tissues following inoculation with P. fluorescens. These results indicated that P. fluorescens enhanced browning of fresh-cut potatoes by inducing the plant PPO gene, plant PPO activity, and accumulation of phenolics as a biocontrol agent.

Ultrasound treatment inhibits browning and improves antioxidant capacity of fresh-cut sweet potato during cold storage.

Controlling browning and mitigating oxidative damage are important factors when attempting to extend the shelf-life and high-quality features of fresh-cut sweet potato (Ipomoea batatas (L.) Lam). In order to preserve the color and antioxidant capacity, ultrasound (US) treatment at 40 kHz for 10 min was applied to investigate the effect on enzymatic browning of sweet potato slices. Changes in color, total phenolic content, total antioxidant capacity, phenol metabolism-related enzymes including phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), peroxidase (POD) were examined. Also investigated here were superoxide radical (O2−˙) and hydrogen peroxide (H2O2) contents, antioxidant enzymes including superoxide dismutase (SOD) and catalase (CAT) involved in reactive oxygen species metabolism. After storage lasting 10 days at 4 °C, US-treated slices maintained significantly (p < 0.05) higher luminosity (p = 0.000003) and chroma (p = 0.000018) by reducing PPO and POD activities, when compared to the control. Meanwhile, the induction of PAL was observed to positively correlate with higher total phenolic content (r = 0.818, p < 0.01; p = 6.1752 × 10−9), thereby enhancing antioxidant capacity to combat oxidative damage. Moreover, O2−˙ (p = 3.8046 × 10−10) and H2O2 (p = 0.000013) concentrations were significantly (p < 0.05) suppressed by activating CAT and SOD activities. Results suggested that US treatment could inhibit browning of fresh-cut sweet potato by reducing the activity of PPO and POD while improving total antioxidant capacity.

Impact of different cut types on the quality of fresh-cut potatoes during storage

Abstract Fresh-cut vegetables can be minimally processed through cleaning/washing, trimming, peeling, slicing and dicing, followed by packaging and cold storage. This study aimed to verify the effect of different cuts on the quality and shelf life of fresh-cut potato. Different cut types, such as slices, dices, cubes and wedges, were selected for this study to evaluate the shelf-life response of potatoes. Potato pieces of these different shapes were treated with calcium chloride, citric acid, and potassium metabisulfite (3%, 2% and 0.3%, respectively), stored in plastic boxes at 4 ˚C for 60 days, and then physicochemically (firmness (N), weight loss (WL), pH, titratable acidity (TA), total soluble solids (TSS), and ascorbic acid (AA) content analyses) and microbiologically assessed. The best results were observed for the dice cut type, which showed minimal changes in TSS (5.31%), pH (5.65), TA (0.34%), WL (9.04%), and AA content (10.86%). Moreover, the microbial activity of all shapes of potato pieces remained within acceptable limits during cold storage.

Effect of thermal shock cycling on storage stability and quality of fresh-cut potato

To enhance the storage stability and quality of fresh-cut potato, potato cubes with dimensions of 1 × 1 × 1 cm3, 2 × 2 × 2 cm3, and 3 × 3 × 3 cm3 were blanched at 90 °C for 15, 30, or 45 s, followed by soaking in ice-water for 1 min; the treatment was repeated for up to six cycles. The 2 × 2 × 2 cm3 and 3 × 3 × 3 cm3 potato cubes subjected to six thermal shock cycles for cycling times of 30 s and 45 s showed significant lowering of the browning index during storage at ambient temperature. The 1 × 1 × 1 cm3 potato cube was most highly susceptible to browning, although repeated thermal shock cycling reduced the development of browning. A higher number of thermal shock cycles effectively decreased the polyphenol oxidase (PPO) activity of the potato cubes. The reduction of the PPO activity was more pronounced as the sample size decreased. The hardness of the raw and fried samples decreased, along with reduction of the melting enthalpy, as the treatment time and number of cycles increased. The browning index of the fried potato declined as the number of cycles increased.

Effects of ε-Polylysine/Chitosan Composite Coating and Pressurized Argon in Combination with MAP on Quality and Microorganisms of Fresh-Cut Potatoes

Effects of e-polylysine/chitosan (e-PL/CS) composite coating and pressurized argon (Ar) in combination with modified atmosphere packaging (MAP) on the quality and the microbial load of fresh-cut potatoes during refrigeration were studied. Sliced potatoes were treated with pressurized Ar at 4 MPa for 1 h, and then immersed in e-PL (1 g L−1)/CS solution for 1 min. Treated samples were sealed in MAP (94% N2, 4% O2, 2% CO2), and stored at 4 °C. Water loss, ascorbic acid content, respiration rate, malondialdehyde content, color, firmness, enzyme activities, and microbial load were measured at 3-day intervals. Results indicated that synergistic treatment (e-PL/CS + pressurized Ar) significantly delayed the losses of water, ascorbic acid, color, and firmness, and inhibited the increase of respiratory rate, MDA content, and enzyme activity (PPO and POD). The microbial loads including coliform, mold, and yeast counts were significantly reduced. Preservation effect of pressurized Ar was noted to be superior to that of e-PL/CS composite coating. Therefore, e-PL/CS composite coating and pressurized Ar in combination with MAP is an effective method for maintaining the quality and improving the safety of fresh-cut potatoes during refrigeration.

Short‐time water immersion inhibits browning of fresh‐cut potato by enhancing antioxidant capability and tyrosine scavenging

Water immersion treatment of potato slices with various time periods (0–30 min) was studied to find out the effect on the browning of fresh-cut potato slices during long-term storage (1–12 days) at 5°C. The results show that water immersion for 15 min significantly inhibit browning compared to other time periods of immersion treatment. Further studies show that the levels of superoxide dismutase (SOD), ascorbate peroxidase (APX), glutamic acid, and proline were increased by the 15-min water immersion treatment, while hydrogen peroxide (H2O2) and superoxide anion (O2ˉ) were lowered; and all these compounds alleviated the oxidation pressure of potato slices. Chlorogenic acid, tyrosine, and tyrosinase activities were lower than those of the controls, which helped decrease the enzymatic browning levels of treated slices. Nevertheless, the browning inhibition has no observable correlation with either total phenols or the peroxidase (POD) activity. Practical applications The research provides a simple anti-browning method for fresh-cut potatoes during long-term storage thus maintaining quality and extending shelf life; and it reports new experimental results detailing the physiological reactions induced by the short-time water immersion of fresh-cut potatoes. The physiological studies may promote the understanding of the browning mechanism of fresh-cut potatoes and provide clues to further efforts in seeking novel strategies for browning inhibition of fresh-cut potatoes.