Endogenous ascorbic acid prevents fresh‐cut potato from browning

Abstract

SummaryPrevious studies found that the browning characteristics of ten potato cultivars were closely related to their ascorbic acid (AsA) content. In order to reveal the relationship between endogenous AsA and potato browning, we quantified endogenous AsA, dehydroascorbic acid (DHA). Among seven cultivars, 181–25, 182–9 and 41–2 had little colour alteration within 48 h, 51–2 and 39–1 were severely browned at fresh‐cut 3 h. A correlation analysis of seven potato cultivars discovered that colour alteration was significantly negatively correlated with total AsA (AsA + DHA), AsA, and AsA/DHA ratio. In addition, the results of exogenous AsA treatment of fresh‐cut potato showed that the higher the concentration, the weaker the browning of fresh‐cut potatoes and promoted the accumulation of endogenous AsA content and increased the AsA/DHA ratio at the late of storage. Overall, endogenous AsA content and redox status were linked to differences in the browning susceptibility of potato, and a high level of endogenous AsA prevents browning of fresh‐cut potato.