Abstract
Potato is rich in nutrition and easily gets surface browning in short term after fresh-cut processing, significantly reducing its commercial value. In this article, fresh-cut potatoes were treated with L-cysteine (L-cys), citric acid (CA), ascorbic acid (AA), and ultrasonication. The response surface analysis was used to determine the best browning-inhibiting treatment. The optimum condition to inhibit browning was the solution containing 0.06% L-cys, 0.19% CA, and 0.09% AA plus with 130 W ultrasonication. Under this condition, the browning degree (BD) of fresh-cut potato after 15 days storage was 3.32 ± 0.06, which was closed to the predicted value. Moreover, the BD, polyphenol oxidase, and peroxidase activities of treated potatoes were significantly lower than those of untreated potatoes. In summary, the browning process of fresh-cut potatoes was inhibited, and the sensory quality was improved with the optimal antibrowning treatment. Practical applications The optimal browning-inhibiting formula was determined by the response surface method. The application of antibrowning agents and ultrasonication efficiently inhibited the activities of polyphenol oxidase and peroxidase, increasing shelf life and consumers' acceptability during the process of raw potato products. The optimized antibrowning treatment is safe, economic and applicable, which can be used to slow down the browning of fresh-cut potato theoretically and technically.
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Claims 6
Claim · model-written summary
Under the optimal antibrowning solution plus ultrasonication, browning degree, polyphenol oxidase and peroxidase activities of fresh-cut potato were significantly lower than in untreated potatoes.
Verbatim
t0“browning inhibition technology and mechanisms of fresh-cut potato”
e1“the BD, polyphenol oxidase, and peroxidase activities of treated potatoes were significantly lower than those of untreated potatoes”
e2“The optimum condition to inhibit browning was the solution containing 0.06% L-cys, 0.19% CA, and 0.09% AA plus with 130 W ultrasonication”
Claim · model-written summary
Browning degree of fresh-cut potato after 15 days of storage under the optimal treatment was 3.32 ± 0.06, close to the predicted value.
Verbatim
t0“browning inhibition technology and mechanisms of fresh-cut potato”
e3“the browning degree (BD) of fresh-cut potato after 15 days storage was 3.32 ± 0.06, which was closed to the predicted value”
Claim · model-written summary
The optimal browning-inhibiting condition was a solution of 0.06% L-cys, 0.19% CA and 0.09% AA plus 130 W ultrasonication.
Verbatim
t0“browning inhibition technology and mechanisms of fresh-cut potato”
e2“The optimum condition to inhibit browning was the solution containing 0.06% L-cys, 0.19% CA, and 0.09% AA plus with 130 W ultrasonication”
Claim · model-written summary
The optimal antibrowning treatment improved the sensory quality of fresh-cut potato.
- Taxon
- fresh-cut potatot0
- Treatment
- the optimal antibrowning treatmente4
- Outcome
- sensory qualitye4
- Direction
- improvede4
Not reportedComparator
Verbatim
t0“browning inhibition technology and mechanisms of fresh-cut potato”
e4“the sensory quality was improved with the optimal antibrowning treatment”
Claim · model-written summary
Applying antibrowning agents and ultrasonication increased shelf life and consumers' acceptability of raw potato products.
- Taxon
- potato
Solanum tuberosume5 - Treatment
- application of antibrowning agents and ultrasonicatione5
- Outcome
- shelf life and consumers' acceptabilitye5
- Direction
- increasinge5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“The application of antibrowning agents and ultrasonication efficiently inhibited the activities of polyphenol oxidase and peroxidase, increasing shelf life and consumers' acceptability during the process of raw potato products”
Claim · model-written summary
The optimized antibrowning treatment is safe, economic and applicable, and can be used to slow down browning of fresh-cut potato.
Verbatim
e6“The optimized antibrowning treatment is safe, economic and applicable, which can be used to slow down the browning of fresh-cut potato theoretically and technically”
The same questions in other papers
physical treatment · quality: postharvest · Solanum tuberosum (potato)Positive and negative results
1 paper in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.