Effects of the application of anti-browning substances on the metabolic activity and sugar composition of fresh-cut potatoes
(2007) In Postharvest Biology and Technology 43(1). p.151-157- 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... (More)
- 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. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/672970
- author
- Rocculi, Pietro ; Gomez, Federico LU ; Mendoza, Fernando ; Wadsö, Lars LU ; Romani, Santina ; Dalla Rosa, Marco and Sjöholm, Ingegerd LU
- organization
- publishing date
- 2007
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- L-cysteine, isothermal, citric acid, ascorbic acid, fresh-cut potatoes, calorimetry
- in
- Postharvest Biology and Technology
- volume
- 43
- issue
- 1
- pages
- 151 - 157
- publisher
- Elsevier
- external identifiers
-
- wos:000244409600018
- scopus:33846372296
- ISSN
- 0925-5214
- DOI
- 10.1016/j.postharvbio.2006.08.002
- language
- English
- LU publication?
- yes
- id
- 7c17c6c1-2f74-457f-9bc1-3a3615f18826 (old id 672970)
- date added to LUP
- 2016-04-01 16:30:57
- date last changed
- 2023-12-13 10:40:09
@article{7c17c6c1-2f74-457f-9bc1-3a3615f18826,
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.}},
author = {{Rocculi, Pietro and Gomez, Federico and Mendoza, Fernando and Wadsö, Lars and Romani, Santina and Dalla Rosa, Marco and Sjöholm, Ingegerd}},
issn = {{0925-5214}},
keywords = {{L-cysteine; isothermal; citric acid; ascorbic acid; fresh-cut potatoes; calorimetry}},
language = {{eng}},
number = {{1}},
pages = {{151--157}},
publisher = {{Elsevier}},
series = {{Postharvest Biology and Technology}},
title = {{Effects of the application of anti-browning substances on the metabolic activity and sugar composition of fresh-cut potatoes}},
url = {{http://dx.doi.org/10.1016/j.postharvbio.2006.08.002}},
doi = {{10.1016/j.postharvbio.2006.08.002}},
volume = {{43}},
year = {{2007}},
}