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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