Effects of Stable Chlorine Dioxide on Fresh-Cut Potato Quality and Its Enzymatic Browning
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Abstract:
The effects of chlorine dioxide (ClO2) on the browning and quality of fresh-cut potato were studied. The treatments with different concentration of chlorine dioxide (ClO2) could inhibit the activity of PPO and POD and the treatment with 240 mol/L ClO2 (10 min), 360 mol/L ClO2 (5 min) and 360 mol/L ClO2 (10 min) had better affect. The fresh-cut potato had high activities of PPO, POD which had good correlation with each other, and their activities were related to the browning. The protein concentration of sample was some different with various treatment methods. The effect of chlorine dioxide (ClO2) on fresh-cut potato was better with increasing treatment time and decreasing chlorine dioxide (ClO2) concentration.
