Effects of the application of anti-browning substances on the metabolic activity and sugar composition of fresh-cut potatoes

Pietro Rocculi; Federico Gomez; Fernando Mendoza; Lars Wadsö; Santina Romani; Marco Dalla Rosa; Ingegerd Sjöholm

doi:10.1016/j.postharvbio.2006.08.002

Effects of the application of anti-browning substances on the metabolic activity and sugar composition of fresh-cut potatoes

Pietro Rocculi, Federico Gomez, Fernando Mendoza, Lars Wadsö, Santina Romani, Marco Dalla Rosa, Ingegerd Sjöholm

Division of Building Materials

Research output: Contribution to journal › Article › peer-review

Abstract

We investigated possible physiological effects of the application of anti-browning substances on metabolically active potato tissues. The use of citric acid, ascorbic acid and L-cysteine for browning prevention of fresh-cut potatoes increased their metabolic heat production as measured by isothermal calorimetry. This effect was particularly high after treatment with L-cysteine, which also proved to be the most effective substance for inhibiting enzymatic browning. This increase in metabolic activity was concentration dependent and correlated with a decrease in the concentration of reducing sugars in the tissue, showing evidence that substances used in the prevention of enzymatic browning may have physiological effects in the tissue. The possible implications of these effects for the fresh-cut industry are discussed.

Original language	English
Pages (from-to)	151-157
Journal	Postharvest Biology and Technology
Volume	43
Issue number	1
DOIs	https://doi.org/10.1016/j.postharvbio.2006.08.002
Publication status	Published - 2007

Subject classification (UKÄ)

Food Engineering

Free keywords

L-cysteine
isothermal
citric acid
ascorbic acid
fresh-cut potatoes
calorimetry

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10.1016/j.postharvbio.2006.08.002

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title = "Effects of the application of anti-browning substances on the metabolic activity and sugar composition of fresh-cut potatoes",

abstract = "We investigated possible physiological effects of the application of anti-browning substances on metabolically active potato tissues. The use of citric acid, ascorbic acid and L-cysteine for browning prevention of fresh-cut potatoes increased their metabolic heat production as measured by isothermal calorimetry. This effect was particularly high after treatment with L-cysteine, which also proved to be the most effective substance for inhibiting enzymatic browning. This increase in metabolic activity was concentration dependent and correlated with a decrease in the concentration of reducing sugars in the tissue, showing evidence that substances used in the prevention of enzymatic browning may have physiological effects in the tissue. The possible implications of these effects for the fresh-cut industry are discussed.",

keywords = "L-cysteine, isothermal, citric acid, ascorbic acid, fresh-cut potatoes, calorimetry",

author = "Pietro Rocculi and Federico Gomez and Fernando Mendoza and Lars Wads{\"o} and Santina Romani and {Dalla Rosa}, Marco and Ingegerd Sj{\"o}holm",

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journal = "Postharvest Biology and Technology",

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TY - JOUR

T1 - Effects of the application of anti-browning substances on the metabolic activity and sugar composition of fresh-cut potatoes

AU - Rocculi, Pietro

AU - Gomez, Federico

AU - Mendoza, Fernando

AU - Wadsö, Lars

AU - Romani, Santina

AU - Dalla Rosa, Marco

AU - Sjöholm, Ingegerd

PY - 2007

Y1 - 2007

N2 - We investigated possible physiological effects of the application of anti-browning substances on metabolically active potato tissues. The use of citric acid, ascorbic acid and L-cysteine for browning prevention of fresh-cut potatoes increased their metabolic heat production as measured by isothermal calorimetry. This effect was particularly high after treatment with L-cysteine, which also proved to be the most effective substance for inhibiting enzymatic browning. This increase in metabolic activity was concentration dependent and correlated with a decrease in the concentration of reducing sugars in the tissue, showing evidence that substances used in the prevention of enzymatic browning may have physiological effects in the tissue. The possible implications of these effects for the fresh-cut industry are discussed.

AB - We investigated possible physiological effects of the application of anti-browning substances on metabolically active potato tissues. The use of citric acid, ascorbic acid and L-cysteine for browning prevention of fresh-cut potatoes increased their metabolic heat production as measured by isothermal calorimetry. This effect was particularly high after treatment with L-cysteine, which also proved to be the most effective substance for inhibiting enzymatic browning. This increase in metabolic activity was concentration dependent and correlated with a decrease in the concentration of reducing sugars in the tissue, showing evidence that substances used in the prevention of enzymatic browning may have physiological effects in the tissue. The possible implications of these effects for the fresh-cut industry are discussed.

KW - L-cysteine

KW - isothermal

KW - citric acid

KW - ascorbic acid

KW - fresh-cut potatoes

KW - calorimetry

U2 - 10.1016/j.postharvbio.2006.08.002

DO - 10.1016/j.postharvbio.2006.08.002

M3 - Article

SN - 0925-5214

VL - 43

SP - 151

EP - 157

JO - Postharvest Biology and Technology

JF - Postharvest Biology and Technology

IS - 1

ER -

Effects of the application of anti-browning substances on the metabolic activity and sugar composition of fresh-cut potatoes

Abstract

Subject classification (UKÄ)

Free keywords

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