Effects of the application of anti-browning substances on the metabolic activity and sugar composition of fresh-cut potatoes

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dc.contributor.authorRocculi, Pietro
dc.contributor.authorGalindo, Federico Gomez
dc.contributor.authorMendoza, Fernando
dc.contributor.authorWadso, Lars
dc.contributor.authorRomani, Santina
dc.contributor.authorDalla Rosa, Marco
dc.contributor.authorSjoholm, Ingegerd
dc.date.accessioned2025-01-21T01:05:45Z
dc.date.available2025-01-21T01:05:45Z
dc.date.issued2007
dc.description.abstractWe investigated possible physiological effects of the application of anti-browning substances on metabolically active potato tissues. The use of citric acid, ascorbic acid and L-cysteine for browning prevention of fresh-cut potatoes increased their metabolic heat production as measured by isothermal calorimetry. This effect was particularly high after treatment with L-cysteine, which also proved to be the most effective substance for inhibiting enzymatic browning. This increase in metabolic activity was concentration dependent and correlated with a decrease in the concentration of reducing sugars in the tissue, showing evidence that substances used in the prevention of enzymatic browning may have physiological effects in the tissue. The possible implications of these effects for the fresh-cut industry are discussed. (c) 2006 Elsevier B.V. All rights reserved.
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.postharvbio.2006.08.002
dc.identifier.eissn1873-2356
dc.identifier.issn0925-5214
dc.identifier.urihttps://doi.org/10.1016/j.postharvbio.2006.08.002
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/96007
dc.identifier.wosidWOS:000244409600018
dc.issue.numero1
dc.language.isoen
dc.pagina.final157
dc.pagina.inicio151
dc.revistaPostharvest biology and technology
dc.rightsacceso restringido
dc.subjectfresh-cut potatoes
dc.subjectascorbic acid
dc.subjectcitric acid
dc.subjectL-cysteine
dc.subjectisothermal calorimetry
dc.titleEffects of the application of anti-browning substances on the metabolic activity and sugar composition of fresh-cut potatoes
dc.typeartículo
dc.volumen43
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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