Abstract:

The effects of package materials and water used in preparation processing on the browning of pickled Jerusalem artichoke during storage were explored and physiochemical properties of pickled Jerusalem artichoke during storage were determined to explore the browning mechanisms. Results indicated that the browning of pickled Jerusalem artichoke during storage was non-enzymatic browning, which was mainly due to oxidative polymerization of polyphenols and Maillard reaction. The metal ions at the low concentration level did not result in browning. The browning of pickled Jerusalem artichoke exhibited a declined trend at the condition of adding anti-browning agents such as sodium erythorbate, disodium stannous citrate and EDTA. Moreover, disodium stannous citrate was the best anti-browning agent for pickled Jerusalem artichoke during storage with accelerated browning experiments.

Key words: Jerusalem artichoke, non-enzymatic browning, polyphenol, Maillard reaction