文献类型： 外文期刊
作者： Tang, Yueming 1 ; Luo, Jinghong 1 ; Luo, Fangyao 1 ; Hu, Xuemei 1 ; Hu, Jianjun 4 ; Li, Wanchen 3 ; Fu, Fengling 3 ; Gao, Jia 1 ;
作者机构： 1.Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Chengdu 610066, Peoples R China
2.Sichuan Acad Agr Sci, Inst Food Nutr & Hlth, Chengdu 610066, Peoples R China
3.Sichuan Agr Univ, Maize Res Inst, Chengdu 611130, Peoples R China
4.Sichuan Acad Agr Sci, Crop Res Inst, Chengdu 610066, Peoples R China
关键词： Ascorbic acid; browning sensitivity; cultivar; fresh-cut potato; redox status
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.3； 五年影响因子：3.5 ）
ISSN： 0950-5423
年卷期： 2023 年
页码：
收录情况： SCI
摘要： Previous studies found that the browning characteristics of ten potato cultivars were closely related to their ascorbic acid (AsA) content. In order to reveal the relationship between endogenous AsA and potato browning, we quantified endogenous AsA, dehydroascorbic acid (DHA). Among seven cultivars, 181-25, 182-9 and 41-2 had little colour alteration within 48 h, 51-2 and 39-1 were severely browned at fresh-cut 3 h. A correlation analysis of seven potato cultivars discovered that colour alteration was significantly negatively correlated with total AsA (AsA + DHA), AsA, and AsA/DHA ratio. In addition, the results of exogenous AsA treatment of fresh-cut potato showed that the higher the concentration, the weaker the browning of fresh-cut potatoes and promoted the accumulation of endogenous AsA content and increased the AsA/DHA ratio at the late of storage. Overall, endogenous AsA content and redox status were linked to differences in the browning susceptibility of potato, and a high level of endogenous AsA prevents browning of fresh-cut potato. Endogenous ascorbic acid was found to prevent the browning of fresh-cut potato from many cultivars and exogenous treatment experiment.image
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