@article{article_427541, title={CONTROL OF ENZYMATIC BROWNING IN POTATO WITH CALCIUM CHLORIDE AND ASCORBIC ACID COATINGS}, journal={Food and Health}, volume={5}, pages={121–127}, year={2019}, DOI={10.3153/FH19013}, url={https://izlik.org/JA34FL96HZ}, author={Yıldız, Gülçin}, keywords={Ascorbic acid,Color,Calcium chloride,Potato,Polyphenol oxidase enzyme}, abstract={<p class="Default" style="margin-top:6pt;margin-right:21.85pt;margin-bottom:3pt;margin-left:14.2pt;text-align:justify;"> <span style="font-size:10pt;font-family:’Times New Roman’, serif;">This
study deals with the inactivation of browning enzymes in </span> <span style="font-size:10pt;font-family:’Times New Roman’, serif;">potato
by using various chemical agents. Potato purchased from a supermarket was
treated by ascorbic acid and calcium chloride solutions alone and in
combination. The effects of different chemical treatments on the surface
appearance and selected quality indexes of potato slices during 2-weeks of
storage at refrigeration conditions (0-4°C) were evaluated. Potato slices were
immersed direct </span> <span style="font-size:10pt;font-family:’Times New Roman’, serif;">ly to the distilled water at room temperature
for the Control samples to evaluate the browning process. The combined chemical
treatments showed less browning in the potato slices compared to the applied
solutions alone. Beside the inactivation of the enzyme, the combined treatment
also showed a better success to prevent color degradation of potatoes. This
study showed that the combining chemicals rather than using them alone is
important in terms of processing of cut potato slices with a less browning and
acceptable colors. </span> </p> <p> </p>}, number={2}