Effect of Heat Treatment on the Browning and Volatile Compounds of Fresh-cut Potatoes
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Abstract:
Browning is one of the important factors that affect the storage quality of fresh-cut potatoes. This study aimed to reveal the effect of 1 to 4 min of heat treatment at 45 ℃ and 50 ℃ on the browning and volatile flavor compounds of fresh-cut potatoes to potentially provide a regulation technology and theoretical basis for the quality maintenance of fresh-cut potatoes. Slight browning of fresh-cut potatoes was observed after 4 min of heat treatment at 45 ℃ and 50 ℃ when the samples were left at room temperature for 2 h. In particular, the L* value decreased by 10.51% and 14.96% while the a* value increased by 2.74 and 3.84, respectively. The browning phenomenon was not observed on fresh-cut potatoes within 6 h of heat treatment at 45 ℃ and 50 ℃ for 1 to 3 min. Compared with the control group, there was no significant change in the firmness of fresh-cut potatoes in the group subjected to heat treatment at 45 ℃ for 1 min to 3 min; however, the firmness of fresh-cut potatoes in other heat treatment groups decreased significantly. The enzyme activities of phenylalanine ammonia-lyase (PAL) and peroxidase (POD), and the total phenolic content of fresh-cut potatoes were effectively altered by heat treatment for 1 to 3 min at the two temperatures, with the activities/content decreasing by 27.81% to 33.68%, 18.33% to 50.37%, and 6.22% to 28.92%, respectively. Heat treatment at 45 ℃ for 1 to 3 min and 50 ℃ for 1 to 2 min could better maintain the original volatile flavor compounds of fresh-cut potatoes. Overall, the browning of fresh-cut potatoes was effectively inhibited by 1 to 3 min of heat treatment at 45 ℃ and 50 ℃. Heat treatment at 45 ℃ for 3 min inhibited the browning of potatoes but maintained their firmness, color, ascorbic acid content, and volatile flavor compounds.
