Effects of Tea Fungus on Browning of Fresh-cut Potato

doi:10.7506/spkx1002-6630-200908065

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (8): 284-286.doi: 10.7506/spkx1002-6630-200908065

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Effects of Tea Fungus on Browning of Fresh-cut Potato

SUN Yong-kang ZHANG Yang

(Department of Engineering, Anhui Science and Technology University, Fengyang 233100, China)

Received:2008-07-21 Revised:2008-10-05 Online:2009-04-15 Published:2010-12-29
Contact: SUN Yong-kang E-mail:syk3162000@yahoo.com.cn

Abstract

Abstract:

The effects of tea fungus on polyphenol oxidase activity, L* value, vitamin C content and issue hardness during the ripening process of fresh-cut potato stored at 4 ℃ for 5 days were investigated. The results indicated that the tea fungus could significantly inhibit the polyphenol oxidase activity of potato, and positively keep the content of vitamin C and issue hardness of potato, but has little effects on the L*-value. In conclusion, tea fungus can prevent the browning of fresh-cut potato, which may be due to the fermentation of black tea soup by tea fungus.

Key words: fresh-cut, potato, tea fungus, browning

CLC Number:

TS205.9

SUN Yong-kang ZHANG Yang. Effects of Tea Fungus on Browning of Fresh-cut Potato [J]. FOOD SCIENCE, 2009, 30(8): 284-286 https://doi.org/10.7506/spkx1002-6630-200908065

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Effects of Tea Fungus on Browning of Fresh-cut Potato

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