THE EFFECT OF PEELING METHOD AND DIPPING TREATMENT ON THE QUALITY OF PRE-PEELED POTATO

R. Kervinen, T. Luoma, R. Ahvenainen
Traditionally, sulphiting agents have been widely used to control enzymatic browning of potatoes after peeling. However, several negative attributes associated with sulphites have created the need for alternative browning inhibitors. Ascorbic acid (AA) combined with citric acid has been shown to be a good alternative to sulphites (Laurila et al., 1998). Malic acid (MA), which also has chelating properties, might be an alternative to citric acid. The objective of this study was to find a delicate method of preventing the enzymatic browning of pre-peeled potato without the use of sulphites, using the peeling method, the dipping treatment and the potato variety as variables.
Kervinen, R., Luoma, T. and Ahvenainen, R. (2001). THE EFFECT OF PEELING METHOD AND DIPPING TREATMENT ON THE QUALITY OF PRE-PEELED POTATO. Acta Hortic. 553, 701-702
DOI: 10.17660/ActaHortic.2001.553.173
https://doi.org/10.17660/ActaHortic.2001.553.173
enzymatic browning, minimal processing, modified atmosphere, malic acid, ascorbic acid, sensory quality
English
553_173
701-702

Acta Horticulturae