Effect of chemical inhibitors and storage temperature on the quality of fresh-cut potatoes

Journal of Food Quality

Volumn 25, Issue 3, 2002, Pages 181-195

  Cacace, J E ^a   Delaquis, P J ^a   Mazza, G ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; COLOR; COLORIMETRY; FOOD PRESERVATION; FOOD STORAGE; SENSORS; TEXTURES; YEAST;

TRISTIMULUS COLORIMETRY;

FOOD PRODUCTS;

BACTERIA; COLOR; FOOD STORAGE; PRESERVATIVES; TEXTURE; VEGETABLES; YEASTS;

BACTERIA (MICROORGANISMS); SOLANUM TUBEROSUM;

EID: 0036060750     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2002.tb01018.x     Document Type: Article

References (18)

1. Inhibition of polyphenoloxidase by thiols in the absence and presence of potato tissue suspensions
2. The preservation of raw peeled potatoes. Experimental results and theoretical considerations
3. Influence of packaging film permeability and residual sulphur dioxide on the quality of pre-peeled potatoes
4. Color of minimally processed potatoes as affected by modified atmosphere packaging and antibrowning agents
5. Microbial quality of fresh potatoes: Effect of minimal processing
6. Edible plant tissues
7. Influence of new packaging technologies on growth of microorganisms in produce
8. Role of alpha-tocopherol, ascorbic acid, citric acid and EDTA as oxidants in model systems
9. Prevention of browning of pre-peeled potato
10. Inhibition of browning by sulfur amino acids. 3. Apples and potatoes
11. 2O transmission rates among commercial polyethylene films for modified atmosphere packaging
12. The microbiology of minimally processed fruits and vegetables
13. Some effects of modified-atmosphere packaging and vacuum packaging in combination with antioxidants on quality and storage life of chilled potato strips
14. Measurement of enzymatic browning of cut surfaces and in juice of raw apple and pear fruits
15. Heated ascorbic/citric acid solution as browning inhibitor for pre-peeled potatoes
16. Prevention of enzymatic browning in prepeeled potatoes and minimally processed mushrooms
17. Principles and practice of modified atmosphere packaging of horticultural commodities