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Endogenous ascorbic acid prevents fresh‐cut potato from browning.

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Title: Endogenous ascorbic acid prevents fresh‐cut potato from browning.
Authors: Tang, Yueming1,2,3 (AUTHOR), Luo, Jinghong1,2 (AUTHOR), Luo, Fangyao1,2 (AUTHOR), Hu, Xuemei1,2 (AUTHOR), Hu, Jianjun4 (AUTHOR), Li, Wanchen3 (AUTHOR), Fu, Fengling3 (AUTHOR), Gao, Jia1,2 (AUTHOR) jiagao129@163.com
Source: International Journal of Food Science & Technology. Nov2023, Vol. 58 Issue 11, p5885-5895. 11p.
Subjects: Vitamin C, Potatoes, Cultivars, Statistical correlation
Abstract: Summary: Previous studies found that the browning characteristics of ten potato cultivars were closely related to their ascorbic acid (AsA) content. In order to reveal the relationship between endogenous AsA and potato browning, we quantified endogenous AsA, dehydroascorbic acid (DHA). Among seven cultivars, 181–25, 182–9 and 41–2 had little colour alteration within 48 h, 51–2 and 39–1 were severely browned at fresh‐cut 3 h. A correlation analysis of seven potato cultivars discovered that colour alteration was significantly negatively correlated with total AsA (AsA + DHA), AsA, and AsA/DHA ratio. In addition, the results of exogenous AsA treatment of fresh‐cut potato showed that the higher the concentration, the weaker the browning of fresh‐cut potatoes and promoted the accumulation of endogenous AsA content and increased the AsA/DHA ratio at the late of storage. Overall, endogenous AsA content and redox status were linked to differences in the browning susceptibility of potato, and a high level of endogenous AsA prevents browning of fresh‐cut potato. [ABSTRACT FROM AUTHOR]
Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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DbLabel: Engineering Source
An: 172914084
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PubType: Academic Journal
PubTypeId: academicJournal
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  Data: Endogenous ascorbic acid prevents fresh‐cut potato from browning.
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  Data: <searchLink fieldCode="AR" term="%22Tang%2C+Yueming%22">Tang, Yueming</searchLink><relatesTo>1,2,3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Luo%2C+Jinghong%22">Luo, Jinghong</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Luo%2C+Fangyao%22">Luo, Fangyao</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Hu%2C+Xuemei%22">Hu, Xuemei</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Hu%2C+Jianjun%22">Hu, Jianjun</searchLink><relatesTo>4</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Li%2C+Wanchen%22">Li, Wanchen</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Fu%2C+Fengling%22">Fu, Fengling</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Gao%2C+Jia%22">Gao, Jia</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<i> jiagao129@163.com</i>
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  Data: <searchLink fieldCode="JN" term="%22International+Journal+of+Food+Science+%26+Technology%22">International Journal of Food Science & Technology</searchLink>. Nov2023, Vol. 58 Issue 11, p5885-5895. 11p.
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  Data: <searchLink fieldCode="DE" term="%22Vitamin+C%22">Vitamin C</searchLink><br /><searchLink fieldCode="DE" term="%22Potatoes%22">Potatoes</searchLink><br /><searchLink fieldCode="DE" term="%22Cultivars%22">Cultivars</searchLink><br /><searchLink fieldCode="DE" term="%22Statistical+correlation%22">Statistical correlation</searchLink>
– Name: Abstract
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  Data: Summary: Previous studies found that the browning characteristics of ten potato cultivars were closely related to their ascorbic acid (AsA) content. In order to reveal the relationship between endogenous AsA and potato browning, we quantified endogenous AsA, dehydroascorbic acid (DHA). Among seven cultivars, 181–25, 182–9 and 41–2 had little colour alteration within 48 h, 51–2 and 39–1 were severely browned at fresh‐cut 3 h. A correlation analysis of seven potato cultivars discovered that colour alteration was significantly negatively correlated with total AsA (AsA + DHA), AsA, and AsA/DHA ratio. In addition, the results of exogenous AsA treatment of fresh‐cut potato showed that the higher the concentration, the weaker the browning of fresh‐cut potatoes and promoted the accumulation of endogenous AsA content and increased the AsA/DHA ratio at the late of storage. Overall, endogenous AsA content and redox status were linked to differences in the browning susceptibility of potato, and a high level of endogenous AsA prevents browning of fresh‐cut potato. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
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  Data: <i>Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Text: English
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        Type: general
      – SubjectFull: Potatoes
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      – SubjectFull: Cultivars
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      – SubjectFull: Statistical correlation
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              Text: Nov2023
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              Y: 2023
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