Title: Enzymatic Browning Control in Potato with Ascorbic Acid‐2‐Phosphates
Abstract: ABSTRACT Treated potato samples were evaluated for browning by tristimulus colorimetry and for browning inhibitor uptake by HPLC. Treatment effectiveness was greatly improved by reducing pH to 2.0 with phosphoric acid to inhibit endogenous acid phosphatase and by using combinations of ascorbic acid (AA), AA‐2‐phosphate and AA‐2‐triphosphate to provide for gradual release of AA at treated surfaces. Treatment with dips containing the AA‐2‐phosphates extended storage life of potato dice and pre‐peeled potatoes by 5‐7 days over that obtained with conventional browning inhibitor formulations but induced some leakage at cut surfaces.
Publication Year: 1992
Publication Date: 1992-09-01
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 75
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