Peroxidase properties of fresh-cut potato browning

6th Annual International Conference on Material Science and Engineering

Li, Ling^1 ; Wu, Minming^1 ; Wang, Rongfang^1 ; Guo, Mei^1 ; Liu, Tieling^1

College of Food Science and Biotechnology, Tianjin Agricultural University, No. 22 Jinjing Road, Tianjin

300384, China^1

关键词: Fresh-cut;    Fruits and vegetables;    Optimal temperature;    Peroxidase (POD);    Practical guidance;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/397/1/012115/pdf
DOI  :  10.1088/1757-899X/397/1/012115

来源: IOP

【 摘 要 】

The browning of fruits and vegetables during processing is mainly induced by relevant enzymes and phenolic substances. Potato is a typical material easy to brown, however there is no system research about the peroxidase (POD) properties in potato. In this study, it was shown that the optimal pH of POD was 6.0. The optimal temperature of POD was 55°C. POD activity was strongly suppressed by 0.02% L-cys and 0.08% ascorbic acid. The results will provide the theoretical basis and practical guidance for the browning inhibition of fresh-cut potato.