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Prevention of browning in fresh, sliced and peeled potatoes.

[In Portuguese. / En portugais.]

Author(s) : PASCHOALINO J. E., NISIDA A. L. A. C., GARCIA E. E. C., TOCCHINI R. P.

Type of article: Article

Summary

Alternative methods for preventing browning, without the use of sulphiting agents, were examined. Heat, reducing agents, sequestrants, and reduction of oxygen level in the package were the means employed, separately or together, to prevent enzymatic reactions. The results showed that pretreating sliced potatoes by dipping them in a solution containing 0.3% citric acid and 0.3% ascorbic acid, and packing them in material with low oxygen permeability, was an efficient method to avoid browning and to preserve proper texture for 17 days of chilled storage.

Details

  • Original title: [In Portuguese. / En portugais.]
  • Record ID : 1995-0295
  • Languages: Portuguese
  • Source: Colet. ITAL - vol. 23 - n. 2
  • Publication date: 1993/07
  • Document available for consultation in the library of the IIR headquarters only.

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