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Title: PREVENTION OF BROWNING OF POTATO SLICES USING NATURAL PRODUCTS AND THEIR DERIVATIVES

Author
item Buta, Joseph - George
item MOLINE, HAROLD - ARS-HCQL (RETIRED)

Submitted to: Journal of Food Quality
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/3/2000
Publication Date: 6/3/2000
Citation: .

Interpretive Summary: Minimally processed fruit and vegetables are among the most rapidly growing parts of the produce industry. Potato slices have been products that have been considered a convenience item and various types of preparations have been marketed. Minimal precooking and modified atmosphere storage have been two recent methods used to deal with the major problem of prevention of browning of the slices during processing and subsequent storage. Both of these methods have some drawbacks so that other approaches need to be explored. We have shown that potato slices can be held for up to 21 days in cold storage without modified atmosphere storage after treatment with a combination of nontoxic food additives, 4- hexylresorcinol, N-acetylcysteine and citric acid. Browning was inhibited and firmness of the potato slices was maintained when this dipping treatment was used.

Technical Abstract: Storage of minimally processed potato slices at low temperatures has been achieved by use of combinations of polyphenol oxidase inhibitors with organic acids. Slices of two cultivars 'Atlantic' and 'Russet Burbank' were dipped in solutions of 4-hexylresorcinol, N-acetyl- cysteine and citric acid. Treated potato slices were kept in storage at 5 degrees C without browning for up to 21 days. Firmness of the potato slices was not decreased by these treatments. The limiting factor in storage became the appearance of microbial decay (Penicillium). Browning was also prevented when the potatoes were treated after further storage (1 month) at 10 degrees C. An increased susceptibility to decay and decreased firmness was found so that storage of these slices was limited to 14 days. The two cultivars used were reported to vary in phenolic content and associated browning susceptibility. However, no difference in inhibition of browning of potato slices of the two cultivars was found after treatment with the combination of natural products and their derivatives.