engleski

Impact of pretreatments on phenolic content and colour of minimally processed potato during storage

Minimally processed potatoes (Solanum Tuberosum L.) are susceptible to various physiological and microbiological changes during storage. Serious quality deterioration such as enzymatic browning is mainly controlled by optimal cultivar selection and different browning inhibitors. Therefore, the aim of this study was to evaluate the effect of pretreatment with two antibrowning agents, sodium ascorbate (NaAsc) and ozonated water (O3) on phenolic content of minimally processed potato after storage and boiling as well as color of stored minimally processed potato before boiling. Cultivar ‘Birgit’ potato slices were dipped in NaAsc solution (2%, w/v) or ozonated water (0.1 mg/L) for 5, 7 and 10 min, drained, vacuum packaged in PA/PE bags and stored for 1, 4 and 8 days at 10 °C. Untreated minimally processed potato samples were stored at the same conditions as control. Phenolic compounds were determined using UPLC/MS2 and browning index (BI) was monitored by colorimetry (CIELab). In all minimally processed potatoes the most abundant phenolic compound was chlorogenic acid while catechin and epicatechin were determined in traces. Comparing all raw samples higher chlorogenic acid content was determined in NaAsc-samples than those of the O3- samples what was opposite than in boiled minimally processed potato samples. Browning index is lower in potato samples treated with NaAsc (58.71-73.01) compared to O3-treated (66.37- 74.13). The highest chlorogenic acid and colour stability during storage were observed in NaAsc–samples treated 5 minutes and among O3-samples treated 10 minutes. Generally, NaAsc treatment showed more effectiveness in phenol stability and MPP's browning reducing compared to treatment with O3.

minimally processed potatoes, pretreatments, phenolics, browning

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