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The additives, ethylenediaminetetraacetic acid (EDTA), stannous chloride, citric acid, ascorbic acid and sodium bisulphite were added to syrup and vacuum packs of sweet potatoes. Addition of EDTA, SnCl 2 , citric acid and sodium bisulphite was effective in decreasing darkening of the processed product. SnCl 2 , EDTA and citric acid were also effective in preventing discoloration after exposure of the product to air. The action of the additives is attributed to a disruption of the reaction leading from oxidation of polyphenols to the production of dark‐colored compounds.
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Twigg et al. (1974) studied this question.
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