Original article Reassessment of treatments to retard browning of fresh-cut Russet potato with emphasis on controlled atmospheres and low concentrations of bisulphite

Summary The cultivar Pacific Russet with high browning susceptibility was used for most testing. Controlled atmospheres (0.3%, 3% and 21% O2 in combination with 0%, 6% or 12% CO2) and anti-browning chemicals were studied in relation to quality retention and wound-induced phenolic metabolism of fresh-cut slices for up to 16 days at 5 � C. The 3% O2+ 12% CO2 atmosphere was most effective among those tested, and retarded increases in phenolics and phenylalanine ammonia lyase activity, but had only slight benefit on visual quality. A 1.25% ascorbic acid +1.25% citric acid treatment was ineffective, but when combined with 3% O2+ 12% CO2, it was comparable with 0.025% sodium bisulphite. Bisulphite concentrations from 0.05% to 0.25% provided similar effective control of discolouration. Bisulphite as low as 0.025% with 3% O2+ 12% CO2 resulted in a visual quality score at the limit of marketability after 8 days at 5 � C. Chemical treatments did not retard increases in phenolic concentrations or phenolic enzyme activities.