This study was conducted to investigate the change in quality attributes of fresh-cut potatoes with heat and browning inhibitor treatment (CW: dip in the cold water for 30 sec at 4℃, HW: dip in the water for 60 sec at 55℃, AA: dip in the 0.1% solution of ascorbic acid for 60 sec at 4℃, HA: dip in the 0.1% solution of ascorbic acid for 60 sec at 55℃) during storage at 5℃. During storage, fresh-cut potatoes treated with HA showed the lowest value in surface color. PPO and PAL activities of fresh-cut potatoes treated with HA were gradually increased during storage. Hardness, weight loss, soluble solids content and moisture content had no significant difference between the treatments. In sensory acceptance, fresh-cut potatoes treated for HA marked the best quality. Conclusively, heat and browning inhibitor treatment showed the positive effect on browning inhibition while maintaining the quality of fresh-cut potatoes.

• 송혜진(호서대학교 식품공학과) | Hye Jin Song
• 권오연(호서대학교 식품공학과) | Oh Yeoun Kwon
• 강복희(호서대학교 식품기능안전연구센터) | Bok-Hee Kang
• 허상선(중부대학교 식품생명과학과) | Sang-Sun Hur
• 이동선(제주대학교 생명공학부) | Dong-Sun Lee
• 이상한(경북대학교 식품공학과) | Sang-Han Lee
• 강인규(경북대학교 원예학과) | In-Kyu Kang
• 이진만(호서대학교 식품공학과, 호서대학교 기초과학연구소) | Jin-Man Lee Corresponding author