数字农科院2.0

Effect of oxalic acid on the postharvest physiology and enzymatic browning of fresh-cut potato slices during storage

文献类型: 外文期刊

作者: Yaqi Zhao;Chao Xu;Wenlin Shi;Taishan Huang;Shuzhi Yuan;Xiaozhen Yue;Xiaodi Xu;Bihong Feng;Jinhua Zuo;Qing Wang

作者机构:

关键词: Antioxidant capacity;Browning;Oxalic acid;Phenols;Potato

期刊名称: Scientia Horticulturae

ISSN: 0304-4238

年卷期: 2025 年 350 卷

页码:

收录情况: SCIE(2025版)

摘要: Fresh-cut potatoes, rich in minerals, vitamins, and polyphenolic antioxidants, are widely consumed for their convenience. The present study investigated the impact of soaking fresh-cut potato slices in a 5.0 g L-1 oxalic acid solution on their subsequent quality and shelf-life. Results showed that oxalic acid treatment, compared to the control, significantly delayed browning and reduced ethylene production and respiration rates in fresh-cut potatoes. The oxalic acid treatment maintained firmness, starch, and ascorbic acid, with enhanced antioxidant capacity and reduced lipid peroxidation. Oxalic acid inhibited phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD) expression, delaying browning and enhancing antioxidant activity. Therefore, the application of oxalic acid maintained the sensory and nutritional quality of fresh-cut potatoes, and prolonging their shelf life by approximately 24 h based on sensory quality thresholds.

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