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<p>An orthogonal experiment was used to optimize the pulsed electric field (PEF) conditions for inhibiting the browning of whole potatoes. The effects of PEF treatment on microstructure, overall appearance, physicochemical properties, and enzyme activity related to enzymatic browning for whole potato tubers (Jinshu 7) during storage were evaluated. Results showed that the following conditions were optimal: pulse voltage of 400 V, pulse time of 60 s, and pulse number of 4 pieces. Under optimal conditions, the PEF-treated whole potatoes were observed to be significantly lower at 27.6% of browning index (Δ<i>L</i> value) and 28.09% of polyphenol oxidase (PPO) activity, respectively, compared with the control group. Compared with the control, PEF-treated whole potatoes had lower activity of PPO during 60 days of storage and higher level of total phenols during 15–45 days of storage. Results indicated that PEF treatment could control the browning of whole potatoes by inhibiting PPO activity to reduce enzymatic browning.</p>

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Oxidative Responses of ‘Jinshu 7’ Potato Tuber to Pulse Electric Field Treatment

  • 期刊论文

  • 发表日期：

    2025年4月22日

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  • Erihemu,
  • Chuchu Zhang,
  • Hongze Lv,
  • Ke Shi,
  • Bidan Shi,
  • Jing Wang,
  • Meng Zhao,
  • Pengfei Zhang,
  • Yi Wu,
  • Hongmei Zhu

摘要

An orthogonal experiment was used to optimize the pulsed electric field (PEF) conditions for inhibiting the browning of whole potatoes. The effects of PEF treatment on microstructure, overall appearance, physicochemical properties, and enzyme activity related to enzymatic browning for whole potato tubers (Jinshu 7) during storage were evaluated. Results showed that the following conditions were optimal: pulse voltage of 400 V, pulse time of 60 s, and pulse number of 4 pieces. Under optimal conditions, the PEF-treated whole potatoes were observed to be significantly lower at 27.6% of browning index (ΔL value) and 28.09% of polyphenol oxidase (PPO) activity, respectively, compared with the control group. Compared with the control, PEF-treated whole potatoes had lower activity of PPO during 60 days of storage and higher level of total phenols during 15–45 days of storage. Results indicated that PEF treatment could control the browning of whole potatoes by inhibiting PPO activity to reduce enzymatic browning.