The effect of peeling method and dipping treatment on the quality of pre-peeled potato

Riitta Kervinen, Tiina Luoma, Raija Ahvenainen

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

Abstract

Traditionally, sulphiting agents have been widely used to control enzymatic browning of potatoes after peeling. However, several negative attributes associated with sulphites have created the need for alternative browning inhibitors. Ascorbic acid (AA) combined with citric acid has been shown to be a good alternative to sulphites (Laurila et al., 1998). Malic acid (MA), which also has chelating properties, might be an alternative to citric acid. The objective of this study was to find a delicate method of preventing the enzymatic browning of pre-peeled potato without the use of sulphites, using the peeling method, the dipping treatment and the potato variety as variables.
Original languageEnglish
Title of host publicationProceedings of the 4th International Conference on Postharvest Science
PublisherInternational Society for Horticultural Science
Pages701-702
ISBN (Print)978-90-66058-44-6
DOIs
Publication statusPublished - 2001
MoE publication typeA4 Article in a conference publication
Event4th International Conference on Postharvest Science - Jerusalem, Israel
Duration: 26 Mar 200031 Mar 2000

Publication series

SeriesActa Horticulturae
Volume553
ISSN0567-7572

Conference

Conference4th International Conference on Postharvest Science
CountryIsrael
CityJerusalem
Period26/03/0031/03/00

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