Investigation On The Quality Control Techniques In Fresh-cut Potatoes

Enzymatic browning is the limiting factor in product quality and shelf-life of fresh-cut potatoes. In this paper, we investigated the effect of curing, warming treatment and cutting on the browning of fresh-cut potatoes, and aimed to find an effective and safe method on this issue. The probable sprouting during warming treatment was also investigated. The main conclusions are as follows:1. The cured newly harvested potatoes had a significant low browning level after fresh-cut processing, which indicating that curing treatment might have an effect on the processing quality.2. Warming treatment proved to be safe and effective in browning inhibition of fresh-cut potatoes, among which 25℃treatment is the most significant. Fresh-cut potatoes derived from tubers treated for 20 days at 25℃did not browning after 12 days'storage at 2-3℃, while the control showed a pink appearance in several hours after cutting. However, treatment under a relative high temperature might cause tuber sprouting and weight loss. So, specific measures should be taken.3. Studies on variety, curing and warming treatment indicated that total phenolic content and related enzymes (PPO, POD and PAL) were not significantly related to the browning of fresh-cut potatoes.4. Cutting had a significant effect on browning of fresh-cut potatoes. The effect of cutting on fresh-cut potatoes could be divided into injuries on the cutting surface and internal tissue, which mainly be observed in surface injury degree, juice leakage and electrolyte leakage aspects.5. Acetic acid vapor treatment was very effective in sprouting inhibition. Concentration at 200μL·L-1 significantly inhibited sprouting and weight loss in storage, but also induced an injury. Eugenol was demonstrated to be invalid if applied before sprouts peeping.In conclusion, warming treatment at 25℃for 20 days was the most effective on browning inhibition of fresh-cut potato. There were no browning appeared even after a 12-day-storage at 2-3℃. Curing also had some effect on browning inhibition. Though injured under a 200μL·L-1 acetic acid vapor treatment, sprouting of potatoes was also controlled. Thus, acetic acid vapor treatment in sprouting control is still worthy of further studying. All of these results could be instructive in potato storage and processing.