HEATED ASCORBIC CITRIC ACID-SOLUTION AS BROWNING INHIBITOR FOR PREPEELED POTATOES/

Treatment of pre-peeled potatoes with heated ascorbic acid (AA)/citric acid (CA) solution to extend shelf-life was investigated. Potatoes we re abrasion or high pressure steam peeled, heated for 5-20 min in 1% A A + 2% CA at 45-55 degrees C, cooled, and then dipped for 5 min in bro wning inhibitor (BI) solution containing 4% AA + 1% CA + 1% sodium aci d pyrophosphate. Combined treatment inhibited potato discoloration for 14 days at 4 degrees C, compared to 3-6 days with BI treatment alone. Raw material and treatment conditions were selected to minimize grayi ng and textural abnormalities encountered with some treatments. Treatm ent with heated AA/CA. may be an alternative to use of sulfites to con trol browning in pre-peeled potatoes.