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International Journal of Food Science and Technology

Reassessment of treatments to retard browning of fresh-cut Russet potato with emphasis on controlled atmospheres and low concentrations of bisulphite

Yurong Ma et al · 27-07-2010

Fresh-cut processors may not have control over the variety used and therefore may need to prepare potatoes with differing tendency to browning. One objective of this study was to re-evaluate various proposed antibrowning treatments using a single source of potato with high browning potential. A second objective was to study very low concentrations of sulphites, with and without controlled atmospheres, to determine the concentration limit for efficacy. Evaluations included visual quality and discolouration, objective colour values, analyses of phenolic enzymes, and total and individual phenolics.

Summary. The cultivar Pacific Russet with high browning susceptibility was used for most testing. Controlled atmospheres (0.3%, 3% and 21% O2 in combination with 0%, 6% or 12% CO2) and anti-browning chemicals were studied in relation to quality retention and wound-induced phenolic metabolism of fresh-cut slices for up to 16 days at 5 _C. The 3% O2+ 12% CO2 atmosphere was most effective among those tested, and retarded increases in phenolics and phenylalanine ammonia lyase activity, but had only slight benefit on visual quality. A 1.25% ascorbic acid +1.25% citric acid treatment was ineffective, but when combined with 3% O2+ 12% CO2, it was comparable with 0.025% sodium bisulphite. Bisulphite concentrations from 0.05% to 0.25% provided similar effective control of discolouration. Bisulphite as low as 0.025% with 3% O2+ 12% CO2 resulted in a visual quality score at the limit of marketability after 8 days at 5 _C. Chemical treatments did not retard increases in phenolic concentrations or phenolic enzyme activities.