Endogenous ascorbic acid prevents fresh-cut potato from browning

文献类型： 外文期刊

第一作者： Tang, Yueming

作者： Tang, Yueming;Luo, Jinghong;Luo, Fangyao;Hu, Xuemei;Gao, Jia;Tang, Yueming;Luo, Jinghong;Luo, Fangyao;Hu, Xuemei;Gao, Jia;Tang, Yueming;Li, Wanchen;Fu, Fengling;Hu, Jianjun

作者机构：

关键词： Ascorbic acid; browning sensitivity; cultivar; fresh-cut potato; redox status

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.3； 五年影响因子：3.5 ）

ISSN： 0950-5423

年卷期： 2023 年

页码：

收录情况： SCI

摘要： Previous studies found that the browning characteristics of ten potato cultivars were closely related to their ascorbic acid (AsA) content. In order to reveal the relationship between endogenous AsA and potato browning, we quantified endogenous AsA, dehydroascorbic acid (DHA). Among seven cultivars, 181-25, 182-9 and 41-2 had little colour alteration within 48 h, 51-2 and 39-1 were severely browned at fresh-cut 3 h. A correlation analysis of seven potato cultivars discovered that colour alteration was significantly negatively correlated with total AsA (AsA + DHA), AsA, and AsA/DHA ratio. In addition, the results of exogenous AsA treatment of fresh-cut potato showed that the higher the concentration, the weaker the browning of fresh-cut potatoes and promoted the accumulation of endogenous AsA content and increased the AsA/DHA ratio at the late of storage. Overall, endogenous AsA content and redox status were linked to differences in the browning susceptibility of potato, and a high level of endogenous AsA prevents browning of fresh-cut potato. Endogenous ascorbic acid was found to prevent the browning of fresh-cut potato from many cultivars and exogenous treatment experiment.image

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序