Evaluation of the anti-browning effect of quercetin on cut potatoes during storage

Abstract

The effects of quercetin treatment on enzymatic and oxidative activity, color quality and phenolic compound content of fresh-cut potatoes were investigated. To determine the effective anti-browning amount of quercetin, color change with storage was examined by making a preliminary experiment. At the end of the preliminary trial, it was determined that 25 mg/100 mL quercetin treatment kept the browning index (BI) value significantly low (p < 0.05). It was determined that this amount of quercetin treatment inhibited PPO and PAL activities, and decreased the formation of MDA and accumulation of phenolic compounds. The results showed that quercetin played an important role in preventing enzymatic browning, extending shelf life and maintaining quality in fresh-cut potatoes.