Effect of oxalic acid on the postharvest physiology and enzymatic browning of fresh-cut potato slices during storage

文献类型： 外文期刊

第一作者： Zhao, Yaqi

作者： Zhao, Yaqi;Shi, Wenlin;Huang, Taishan;Yuan, Shuzhi;Yue, Xiaozhen;Xu, Xiaodi;Zuo, Jinhua;Wang, Qing;Zhao, Yaqi;Xu, Chao;Shi, Wenlin;Feng, Bihong;Zhao, Yaqi;Huang, Taishan;Xu, Chao

作者机构：

关键词： Oxalic acid; Potato; Browning; Phenols; Antioxidant capacity

期刊名称：SCIENTIA HORTICULTURAE （ 影响因子：4.2； 五年影响因子：4.6 ）

ISSN： 0304-4238

年卷期： 2025 年 350 卷

页码：

收录情况： SCI

摘要： Fresh-cut potatoes, rich in minerals, vitamins, and polyphenolic antioxidants, are widely consumed for their convenience. The present study investigated the impact of soaking fresh-cut potato slices in a 5.0 g L-1 oxalic acid solution on their subsequent quality and shelf-life. Results showed that oxalic acid treatment, compared to the control, significantly delayed browning and reduced ethylene production and respiration rates in fresh-cut potatoes. The oxalic acid treatment maintained firmness, starch, and ascorbic acid, with enhanced antioxidant capacity and reduced lipid peroxidation. Oxalic acid inhibited phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD) expression, delaying browning and enhancing antioxidant activity. Therefore, the application of oxalic acid maintained the sensory and nutritional quality of fresh-cut potatoes, and prolonging their shelf life by approximately 24 h based on sensory quality thresholds.

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