Articles
RESPONSE OF FRESH-CUT POTATO CUBES OF THREE DIFFERENT VARIETIES TO ANTI-BROWNING TREATMENTS
Article number
876_42
Pages
319 – 324
Language
English
Abstract
Fresh-cut potatoes present many problems related to a very high potential for browning of cut surfaces.
In a previous survey on 9 potato cultivars, Marabel, Agata and Safrane, resulted the least susceptible to post-cutting browning.
In the present work, these varieties were tested with the following pre-treatments, found in the recent literature as successfully in controlling browning: (i) AA+Cys, dip in a 2% of citric acid and 0.5% of cysteine solution for 3 min; (ii) AA+CA, dip in 0.1% ascorbic acid + 0.5% citric acid solution for 1 minute; (iii) AA+CA+CaCl2, dip in 0.3% ascorbic acid + 0.3% citric acid + 0.1% calcium chloride solution for 1 min; (iv) AA+CA+KSorb, dip in 0.5% ascorbic acid + 0.5% citric acid + 0.2% potassium sorbate solution for 1 min; (v) AA+CA+NaPP, dip in 4% ascorbic acid + 1% citric acid + 1% sodium pirophosfate acid for 5 mins; (vi) COMB 50°C, dip in 1% ascorbic acid + 2% citric acid solution at 50°C for 5 min followed by a dip in 4% ascorbic acid + 1% citric acid + 1% sodium pirofosfate acid solution for 5 min.
These treatments were compared either with a dip in distilled water (CTRL) and with a dip in 1% potassium metabisulfite solution for 1 min (K2S2O5). Potato cubes were then stored at 5°C and evaluated for overall appearance, colour, and firmness during storage.
Treatments COMB 50°C and K2S2O5 allowed to maintain an overall score still above the limit of marketability after 16 days of storage for Marabel cubes, while for Safrane COMB 50°C was more effective than K2S2O5. For Agata, AA+CA+NaPP and K2S2O5 treatments had the most effective anti-browning action in terms of highest appearance score, while AA+CA+NAPP induced lower firmness loss, compared to K2S2O5.
In a previous survey on 9 potato cultivars, Marabel, Agata and Safrane, resulted the least susceptible to post-cutting browning.
In the present work, these varieties were tested with the following pre-treatments, found in the recent literature as successfully in controlling browning: (i) AA+Cys, dip in a 2% of citric acid and 0.5% of cysteine solution for 3 min; (ii) AA+CA, dip in 0.1% ascorbic acid + 0.5% citric acid solution for 1 minute; (iii) AA+CA+CaCl2, dip in 0.3% ascorbic acid + 0.3% citric acid + 0.1% calcium chloride solution for 1 min; (iv) AA+CA+KSorb, dip in 0.5% ascorbic acid + 0.5% citric acid + 0.2% potassium sorbate solution for 1 min; (v) AA+CA+NaPP, dip in 4% ascorbic acid + 1% citric acid + 1% sodium pirophosfate acid for 5 mins; (vi) COMB 50°C, dip in 1% ascorbic acid + 2% citric acid solution at 50°C for 5 min followed by a dip in 4% ascorbic acid + 1% citric acid + 1% sodium pirofosfate acid solution for 5 min.
These treatments were compared either with a dip in distilled water (CTRL) and with a dip in 1% potassium metabisulfite solution for 1 min (K2S2O5). Potato cubes were then stored at 5°C and evaluated for overall appearance, colour, and firmness during storage.
Treatments COMB 50°C and K2S2O5 allowed to maintain an overall score still above the limit of marketability after 16 days of storage for Marabel cubes, while for Safrane COMB 50°C was more effective than K2S2O5. For Agata, AA+CA+NaPP and K2S2O5 treatments had the most effective anti-browning action in terms of highest appearance score, while AA+CA+NAPP induced lower firmness loss, compared to K2S2O5.
Authors
R. Rinaldi, A.B. Cabezas-Serrano, R. Cornacchia, M.L. Amodio, G. Colelli
Keywords
convenience food, antioxidant, browning, quality, pre-treatments, shelf-life
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