Browning Inhibition and Textural Changes of Pre-Peeled Potatoes Caused by Anaerobic Conditions

Sulphite treatment is often used for inhibition of enzymatic browning of pre-peeled potatoes. Introduction of CO 2 or N 2 gases in the immersion water was investigated as an alternative to sulphite. The samples were stored at 4 °C. Daily introduction of the gases reduced the O 2 content from approx. 8.8 mg/L (measured at 20 °C) to 0.2–1.9 mg/L during the immersion period. The CO 2 treatment inhibited the browning completely and N 2 treatment did not. It is assumed that this is due to the lower pH in the CO 2 water. When CO 2 was added only one time at the start of the experiment, it also inhibited discoloration, but the immersion water developed a weak brown colour. Both the CO 2 and the N 2 treatment induced hardening in the outer potato tuber tissue after cooking after 4–7 d of storage, as did Na 2SO 3 solutions.