Color of minimally processed potatoes as affected by modified atmosphere packaging and antibrowning agents

Journal of Food Science

Volumn 62, Issue 3, 1997, Pages 572-575

  Gunes, Gurbuz ^a   Lee, Chang Y ^a  

^a Department of Obstetrics Gynecology   (United States)

Author keywords

Browning; Minimally processed; Modified atmosphere; Packaging; Potatoes

Indexed keywords

SOLANUM TUBEROSUM;

EID: 1842372070     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb04433.x     Document Type: Article

References (27)

1. Anderson, E.E. and Zapsalis, C. 1957. Technique ups quality, shelf-life of pre-peeled potatoes. Food Eng. 26(2): 114-116.
2. Brecht, J.K. 1995. Physiology of lightly processed fruits and vegetables. HortScience 30(1): 18-22.
3. Dudley, E.D. and Hotchkiss, J.H. 1989. Cysteine as an inhibitor of polyphenoloxidase. J. Food Biochem. 13: 65-75.
4. Farber, J.M. 1991. Microbiological aspects of modified-atmosphere packaging technology - A review. J. Food Protec. 54(1): 58-70.
5. Friedman, M. and Bautista, F.F. 1995. Inhibition of polyphenoloxidase by thiols in the absence and presence of potato tissue suspensions. J. Agric. Food Chem. 43: 69-76.
6. Hanlin, J.H., Evancho, G.M., and Slade, P.J. 1995. Microbiological concerns associated with MAP and sous vide products. Ch. 4 in Principles of Modified-Atmosphere and Sous Vide Product Packaging, J.M. Farber and K.L. Dodds (Ed.), p. 69-104. Technomic Publishing Co. Inc., Lancaster and Basel.
7. Hao, Y.Y. and R.E. Brackett. 1993. Influence of modified atmosphere on growth of vegetable spoilage bacteria in media. J. Food Protec. 56(3): 223-228.
8. 2 Effects on plant organs. Ch. 3 in Postharvest Physiology of Vegetables, J. Weichmann (Ed.), p. 239-254. Mercel Dekker, Inc., New York and Basel.
9. Hotchkiss, J.H. and Banco, M.J. 1992. Influence of New Packaging Technologies on the Growth of Microorganisms in Produce. J. Food Protec. 55(10): 815-820.
10. Huxsoll, C.C., Bolin, H.R., King, A.D. 1989. Physicochemical changes and treatments for lightly processed fruits and vegetables. Ch. 16 in Quality Factors of Fruits and Vegetables, J.J. Jen (Ed.), p. 203-215. American Chemical Society, Washington, DC.
11. Kader, A.A. 1986. Biochemical and physiological basis for effects of controlled and modified atmospheres on fruits and vegetables. Food Technol. 40(5): 99-104.
12. Kader, A.A., Zagory, D., and Kerbel, E.L. 1989. Modified atmosphere packaging of fruits and vegetables. Crit. Rev. Food Sci. Nutr. 28(1): 1-30.
13. Kim, D.M., Smith, N.L., and Lee, C.Y. 1993. Apple cultivar variations in response to heat treatment and minimal processing. J. Food Sci. 58(5): 1111-1115.
14. Langdon, T.T. 1987. Preventing of browning in fresh prepared potatoes without the use of sulfiting agents. Food Technol. 41(5): 64-67.
15. Lee, C.Y. 1991. Browning reaction, enzymatic. In Encylopedia of Food Science and Technology, p. 223-230. John Wiley & Sons, Inc., New York.
16. Molnar-Perl, I. and Friedman, M. 1990. Inhibition of browning by sulfur amino acids. 3. Apples and potatoes. J. Agric. Food Chem. 38: 1652-1656.
17. Morales-Castro, J. 1992. Design of modified atmosphere packaging systems for sweetcom and lettuce. Ph.D. dissertation, Cornell University, Ithaca.
18. Nguyen-the, C. and F. Carlin. 1994. The microbiology of minimally processed fruits and vegetables. Critical Reviews in Food Science & Nutrition 34(4): 371-401.
19. O'Beirne, D. and Ballantyne, A. 1987. Some effects of modified atmosphere-packaging and vacuum packaging in combination with antioxidants on quality and storage life of chilled potato strips. Int. J. Food Sci. Tech. 22: 515-523.
20. Rice, J. 1983. Ascorbic/Citric acid-an answer to the sulfite question. Food Proces. 44(12): 74-75.
21. Rolle, R.S. and Chism, G.W. 1987. Physiological consequences of minimally processed fruits and vegetables. J. Food Qual. 10: 157-165.
22. Sapers, G.M. 1993. Browning of foods: Control by sulfites, antioxidants, and other means. Food Technol. 47(10): 75-84.
23. Sapers, G.M. and Miller, R.L. 1993. Control of enzymatic browning in prepeeled potatoes by surface digestion. J. Food Sci. 58(5): 1076-1078.
24. Sapers, G.M., Miller, R.L., and Choi, S. 1995. Prevention of enzymatic browning in prepeeled potatoes and minimally processed mushrooms. Ch. 18 in Enzymatic Browning and Its Prevention, C.Y. Lee and J.R. Whitaker (Ed.), p. 223-239. American Chemical Society, Washington, DC.
25. Watada, A.E., Abe, K., and Yamuchi, N. 1990. Physiological activities of partially processed fruits and vegetables. Food Technol. 44(5): 116-122.
26. Zagory, D. and Kader, A.A. 1988. Quality maintenance in fresh fruits and vegetables by controlled atmosphere. Ch. 14 in Quality Factors of Fruits and Vegetables, J.J. Jen (Ed.), p. 174-188. American Chemical Society, Washington, DC.
27. Zagory, D. 1995. Principles and practice of modified atmosphere packaging of horticultural commodities. Ch. 8 in Principles of Modified-Atmosphere and Sous Vide Product Packaging, J.M. Farber and K.L. Dodds (Ed.), p. 175-206. Technomic Publishing Co. Inc., Lancaster and Basel.