@inproceedings{bf9725ba809e4870b46609038e1c4ca2,
title = "The effect of peeling method and dipping treatment on the quality of pre-peeled potato",
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.",
author = "Riitta Kervinen and Tiina Luoma and Raija Ahvenainen",
note = "Duplicate deleted; 4th International Conference on Postharvest Science ; Conference date: 26-03-2000 Through 31-03-2000",
year = "2001",
doi = "10.17660/ActaHortic.2001.553.173",
language = "English",
isbn = "978-90-66058-44-6",
series = "Acta Horticulturae",
publisher = "International Society for Horticultural Science",
pages = "701--702",
booktitle = "Proceedings of the 4th International Conference on Postharvest Science",
address = "Belgium",
}