Study on the Effection of Prevent Browing of Fresh-cut Potato

Abstract

Abstract: The fresh-cut potato anti-browning effects has been studied. The selected anti-browning agents: ascorbic acid, L- cysteine, sorbic acid, benzoic acid, cinnamic acid and β-cyclodextrin was treatmented with fresh-cut potato. The relative effectiveness of these anti-browning agents for inhibition of enzymic browning in sliced potatoes was determined in terms of colour and enzyme activity measurements. The most effective agents were determined as L-cysteine, cinnamic acid and benzoic acid.

Key words: fresh-cut potato, browning, polyphenoloxidase

LI Quan-Hong, ZHAO Ya-Song, CAI Tong-Yi, LI Shu-Yan. Study on the Effection of Prevent Browing of Fresh-cut Potato[J]. FOOD SCIENCE, 2005, 26(9): 92-95.

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Study on the Effection of Prevent Browing of Fresh-cut Potato

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