Effect of active packages on enzymatic browning in fresh-cut potatoes (solanum tuberosum)
DOI:
https://doi.org/10.5433/1679-0359.2009v30n3p613Keywords:
Fresh-cut, Potato, Enzymatic browning, PackageAbstract
The modern life has increased the demand for fresh-cut fruits and vegetables, which maintain closer characteristics to “in natura”, beyond the convenience and be ready-to-use. The effect of active packages in the browning inhibition of fresh-cut potatoes was estimate. 30 micra cellulosic films with ascorbic + citric acid addition (2, 3 e 5% each one), sodium metabisulphite (0,3 ; 0,5 e 1%) and the control (without anti-browning agent). The control treatment with film (without agent) and without film presented increase on pH after storage from 5,7 to 6,7 while potatoes with AA + AC antioxidants addition demonstrated a little decrease to 5,5. Potatoes treatments with AA + AC antioxidants in the films maintained the initial color by all storage period, while potatoes with sodium metabisulphite in the films exhibited a strong browning. This effect for the films with antioxidants addition happened because the decrease on pH, below the optimum point for enzyme activity, improving to reduce the relative enzyme activity lower to 50%, considering then the film with antioxidants addition being more effective to control the enzymatic browning, acting on polyphenoloxidase inhibition.
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