Control of Enzymatic Browning in Pre‐peeled Potatoes by Surface Digestion

Feasibility of lye digestion to remove surface tissues from peeled potatoes prior to treatment with browning inhibitors to extend shelf‐life was investigated. Russet and round‐white potatoes were digested in 14–20% NaOH at 35–55°C for 1–13 min. After removal of digested tissue, tubers were treated with ascorbic acid‐based browning inhibitor. Browning was measured by tristimulus calorimetry. Digestion extended shelf‐life of high pressure steam‐ and abrasion‐peeled potatoes to 13–15 days at 4°C, compared to 3–11 days for undigested controls. Digestion resulted in weight losses of 12–26%, depending on treatment conditions. Lye digestion in conjunction with conventional browning inhibitors represents a viable alternative to sulfiting pre‐peeled potatoes.