CONTROL OF ENZYMATIC BROWNING IN PREPEELED POTATOES BY SURFACE DIGESTION

Feasibility of lye digestion to remove surface tissues from peeled potatoes prior to treatment with browning inhibitors to extend shelf-life was investigated. Russet and round-white potatoes were digested in 14-20% NaOH at 35-55-degrees-C for 1-13 min. After removal of digested tissue, tubers were treated with ascorbic acid-based browning inhibitor. Browning was measured by tristimulus colorimetry. Digestion extended shelf-life of high pressure steam- and abrasion-peeled potatoes to 13-15 days at 4-degrees-C, compared to 3-11 days for undigested controls. Digestion resulted in weight losses of 12-26%, depending on treatment conditions. Lye digestion in conjunction with conventional browning inhibitors represents a viable alternative to sulfiting pre-peeled potatoes.