Study On Storage Qualities Of Fresh-cut Potatoes

The mechanical wounding was made by cuts which led to the cell rupture of fresh-cut potato tissue, accelerated enzyme catalyzed interaction between chemical components. The color and flavor of the product changed after cutting, and resulted in significant quality deterioration in response of nutritional and edible value. In the research, the properties of polyphenol oxidase (PPO) extracted from Atlantic potato were analyzed, together with better browning-inhibitors and chemical and physical method of bacteria-resistance, which were used to prolong storage time of fresh-cut potato. The main result was as follow: The expeditious browning and 1. There is significant difference on the activities of PPO between the four varieties. The activity of PPO in "Atlantic"potato is the lowest. "Atlantic"potato has regular shape, and won't brown quickly, which was suitable to be used as raw material of fresh-cut vegetable. The PPO of "Atlantic"potato increased after harvest, and which would be processed soon after harvesting. The optimum pH value of PPO was 5.5 and the optimum temperature was 5℃for "Atlantic"potato with o-diphenol as a substrate. The activity of PPO was resisted by NaHSO3, Na2S2O5, AA and L-cys. 2. The different browning inhibitor had different effects and concentration during storage time. The best browning inhibitor was L-cys, the less one was Phytic acid, and the least one was CA. The best concentrations of different browning inhibitor were that 0.5% AA, 0.5% Phytic acid, 0.3% Mannitol, 0.3% L-cys, and 0.5% CA, respectively. The best mixing browning inhibitors was chosen by orthogonal test which was 0.2% CA, 0.1% AA, 0.2% Phytic acid, 0.1% Mannitol, and 0.1% L-cys. The significant sequence of browning inhibitor was: Mannitol> Phytic acid>AA>L-cys>CA. The best edible film was 0.3% Alginate sodium. The fresh-cut potato treated with the best mixing of browning inhibitors and edible film could be stored at 4℃for one week and maintained bright color, crisp texture. 3. Fresh-cut potato was stored at 4℃for 4 days with treatment of 0.01g/kg ClO2 to control the mass of colony, and for 5 days with treatment of ultraviolet radiation. Meanwhile, pH value was adjusted, which was a useful assistant method to prolong the storage time of fresh-cut potatoes.