Effect of high oxygen pretreatment of whole tuber on anti-browning of fresh-cut potato slices during storage

Xia Liu,Ting Wang,Yuzhuo Lu,Qian Yang,Yuan Li, Xudong Deng,Ying Liu,Xinru Du,Liping Qiao,Jiaxuan Zheng

Food Chemistry（2019）

引用 55|浏览4

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摘要

•Short-time high oxygen pretreatment on potato tuber greatly inhibited fresh-cut potato browning during 4 °C storage.•High oxygen pretreatment significantly suppressed the activity of PPO, enhanced PAL activity and antioxidant capacity.•High oxygen pretreatment could retain the membrane permeability, MDA content.•Oddly, only high concentration of oxygen was effective for anti-browning.

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关键词

PPO,POD,PAL,MDA

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