Prevention of browning of potato slices using polyphenoloxidase inhibitors and organic acids

Browning of minimally processed potato slices stored at low temperatures without active modification of the atmosphere in the storage container was inhibited by use of combinations of polyphenoloxidase inhibitors with organic acids. Slices of two cultivars 'Atlantic' and 'Russet Burbank' were dipped in solutions of various combinations of 4-hexyl resorcinol, N-acetyl-cysteine and citric acid. Treated potato slices were kept in storage at 5C without browning or decrease in firmness for up to 21 days. The limiting factor in storage became visible microbial decay. Browning of slices from potatoes stored I month longer at 10C was also inhibited, but storage was limited to 14 days because of increased susceptibility to decay and decreased firmness with most treatments. However, no differences were found in inhibition of browning or retention of firmness of slices of the two cultivars after treatment with the combination of 0.25 M citric acid, 0.25 M N-acetylcysteine and 0.01 M 4-hexylresorcinol.