CONTROL OF ENZYMATIC BROWNING IN POTATO WITH CALCIUM CHLORIDE AND ASCORBIC ACID COATINGS
2019
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Thisstudy deals with the inactivation of browning enzymes in potatoby using various chemical agents. Potato purchased from a supermarket wastreated by ascorbic acid and calcium chloride solutions alone and incombination. The effects of different chemical treatments on the surfaceappearance and selected quality indexes of potato slices during 2-weeks ofstorage at refrigeration conditions (0-4°C) were evaluated. Potato slices wereimmersed directly to the distilled water at room temperaturefor the Control samples to evaluate the browning process. The combined chemicaltreatments showed less browning in the potato slices compared to the appliedsolutions alone. Beside the inactivation of the enzyme, the combined treatmentalso showed a better success to prevent color degradation of potatoes. Thisstudy showed that the combining chemicals rather than using them alone isimportant in terms of processing of cut potato slices with a less browning andacceptable colors.
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