| abstract |
The invention discloses a method for controlling browning of fresh-cut potatoes, which is to soak the potatoes in a suitable temperature aqueous solution of proline for a certain period of time, and then clean, peel, disinfect, cut and drain according to the production process of fresh-cut potatoes. After packaging, cryopreservation. In the present invention, the aqueous solution of proline has a concentration of 30 to 120 mmol/L, a treatment temperature of 20 to 35 ° C, and a time of 0.5 to 4 hours. The potato may be freshly harvested or stored in a cold storage for a certain period of time. The invention has the advantages of good effect, effective delaying browning after fresh cutting of the potato, safety, no use of any chemical additives, simple method, easy operation and promotion, suitable for large production and low cost. |