Browning inhibition on fresh-cut potatoes by high voltage electrostatic field (HVEF) pre-treatment
Fresh-cut potatoes are prone to browning after cutting, which affects its appearance quality. High voltage electrostatic field (HVEF) treatment is a new and safe method with energy saving and environmental protection, but little information is known in its controlling the browning of fresh-cut potato. In order to investigate the effect of HVEF pre-treatment on the browning of the fresh-cut potatoes, the whole tuber was treated with high-voltage electrostatic field of 60 kV m‑1 for 1 h, placed for 24 h at 5°C, and then sliced. The potatoes without HVEF treatment was used as the control. The effects of HVEF treatment on the browning index and the activity of polyphenol oxidase (PPO), peroxidase (POD), catalase (CAT), tyrosinase activity, and the content of the total phenols, hydrogen peroxide (H2O2), tyrosine and proline during storage of fresh-cut potato chips were analyzed. The results showed that HVEF pre-treatment slowed the browning rate of fresh-cut potatoes, significantly (P<0.05) inhibited the activity of PPO, POD and tyrosinase, and reduced the content of total phenols, tyrosine and H2O2 of fresh-cut potatoes during storage. Moreover, the HVEF treatment enhanced proline content and CAT activity. Therefore, HVEF pre-treatment can inhibit the progress of enzymatic browning of fresh-cut potatoes by enhancing their antioxidant capacity. This study provides new ideas and methods for controlling browning of fresh-cut potatoes.
Cao, J., Ma, S., Zhang, L., Wang, R. and Shi, J. (2021). Browning inhibition on fresh-cut potatoes by high voltage electrostatic field (HVEF) pre-treatment. Acta Hortic. 1319, 153-162
fresh-cut potato, browning, high-voltage electrostatic field, antioxidant capacity