Effects of postharvest curing treatment on flesh colour and phenolic metabolism in fresh-cut potato products

•Curing is an effective method to retard the browning of fresh-cut potato.•Curing increased phenolic content and PPO activity.•Curing reduced PAL activity compared to control before and after cut. The flesh colour and phenolic metabolism in potato tuber during curing and after cut were investigated....

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Bibliographic Details
Published in:Food chemistry 2015-02, Vol.169, p.246-254
Main Authors: Wang, Qingguo, Cao, Yu, Zhou, Lili, Jiang, Cai-Zhong, Feng, Yanyan, Wei, Shaochong
Format: Article
Language:English
Subjects:
Browning
Catechol Oxidase - metabolism
Chlorogenic Acid - analysis
Chromatography, High Pressure Liquid
Color
Curing
Food Preservation
Fresh-cut potato
Hydroxybenzoates - analysis
Phenolic metabolism
Phenols - analysis
Phenols - metabolism
Plant Tubers - chemistry
Solanum tuberosum - chemistry
Solanum tuberosum - metabolism
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Summary:•Curing is an effective method to retard the browning of fresh-cut potato.•Curing increased phenolic content and PPO activity.•Curing reduced PAL activity compared to control before and after cut. The flesh colour and phenolic metabolism in potato tuber during curing and after cut were investigated. Result indicated that postharvest curing not only changed phenolic metabolism during curing, but also improved fresh-cut colour for 12 days after fresh cut. Significantly lower PAL and higher phenolic content and PPO activities during curing treatment and fresh-cut potatoes were detected compared to the control, which lead to the lower browning in the slices from curing treated potatoes. HPLC analysis revealed that amounts of total phenolics, chlorogenic acid, gallic acid and protocatechuic acid were induced by curing and highly accumulated in the curing treated potatoes. Our results demonstrated that phenolic metabolism played an important role in the control of browning of fresh cut potato after curing.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2014.08.011