北京市农林科学院机构知识库

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

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文献类型：外文期刊

作者： Zhao, Yaqi ¹ ; Xu, Chao ² ; Shi, Wenlin ¹ ; Huang, Taishan ¹ ; Yuan, Shuzhi ¹ ; Yue, Xiaozhen ¹ ; Xu, Xiaodi ¹ ; Feng, Bihong ² ; Zuo, Jinhua ¹ ; Wang, Qing ¹ ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Key Lab Biol & Genet Improvement Hort Crops North, Beijing Key Lab Fruits & Vegetable Storage & Proc, Minist Agr & Rural Affairs,Key Lab Vegetable Posth, Beijing 100097, Peoples R China

2.Guangxi Univ, Agr Coll, Nanning 530004, Peoples R China

3.Chinese Acad Agr Sci, Inst Vegetables & Flowers, State Key Lab Vegetable Biobreeding, Beijing 100081, Peoples R China

4.Wuzhou Univ, Wuzhou 543000, Peoples R China

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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