Prevention of browning of potato slices using polyphenoloxidase inhibitors and organic acids.

摘要: Browning of minimally processed potato slices stored at low temperatures without active modification the atmosphere in storage container was inhibited by use combinations polyphenoloxidase inhibitors with organic acids. Slices two cultivars Atlantic' and Russet Burbank' were dipped solutions various 4-hexyl resorcinol, N-acetyl-cysteine citric acid. Treated kept 5C browning or decrease firmness for up to 21 days. The limiting factor became visible microbial decay. ofslices from potatoes 1 month longer 10C also inhibited, but limited 14 days because increased susceptibility decay decreased most treatments. However, no differences found inhibition retention after treatment combination 0.25 M acid, N-acetylcysteine 0.01 4-hexylresorcinol. 2 de pomme terre tranchees sont trempees dans des 4-hexyl-resorcinol, et d'acide citrique, puis entreposees a 5°C. Il n'y pas brunissement ou perte fermete apres un stockage jours. Le facteur limitant au est l'alteration due la multiplication microbienne.