Sodium alginate-ascorbic acid treatment improves storage quality of fresh-cut potatoes.

Ma, Rui; Zhou, Fuhui; Xiong, Siguo; Guo, Shuxin; Jiang, Aili

The aim of this study was to investigate the effects of sodium alginate (SA) and composite ascorbic acid (Vc) coating (SA-Vc) on the appearance quality and physiological characteristics of fresh-cut potato slices during storage. Within 8 d of storage, compared to any individual treatment, the SA-Vc treatment reduced weight loss. Additionally, its respiration rate was 0.58, 0.85 and 0.88 times higher than that of control group, Vc group and SA group, respectively, and its ethylene generation was 0.34, 0.85 and 0.46 times higher than that of control group, Vc group and SA group, respectively. This composite treatment also inhibited the production of hydrogen peroxide (H2O2) and malondialdehyde (MDA) content. The SA-Vc treatment maintained higher firmness as well as Vc (0.37 mg g−1), total phenols (0.34 mg g−1) and flavonoids (0.28 mg g−1) content compared to the other treated groups, thus improving their storage quality. Moreover, the glutathione (GSH) content in SA-Vc treated group was 1.19, 1.14 and 1.18 times higher than that in control group, Vc group and SA group, respectively. SA-Vc treatment inhibited the enzyme activity and relative gene expression levels of polyphenol oxidase (PPO) and peroxidase (POD), which were 0.61-fold and 0.25-fold higher than those in the control, respectively. However, ascorbate enzyme activity and relative gene expression levels of ascorbate peroxidase (APX), catalase (CAT) and superoxide dismutase (SOD) were increased, which were 5.45, 2.99 and 4.60 times that of control group, respectively. These results indicate that the SA-Vc treatment could maintain the sensory quality and nutritional value of fresh-cut potatoes during storage by delaying the browning, reducing the accumulation of reactive oxygen species and enhancing antioxidant contents and enzyme activities. In summary, the SA-Vc treatment is an effective method for preserving the quality of fresh-cut potatoes. Our results highlight the important potential of SA-Vc treatment in extending the shelf-life and improving the antioxidant capacity of fresh-cut potatoes.

SODIUM alginate; POTATO storage; REACTIVE oxygen species; SUPEROXIDE dismutase; POTATO quality; POLYPHENOL oxidase; 1-Methylcyclopropene; POTATOES

Journal of Food Measurement & Characterization, 2025, Vol 19, Issue 1, p252

2193-4126

Academic Journal

10.1007/s11694-024-02966-0