Fresh-cut potatoes are a good option for consumers who want a healthy diet but have limited time to prepare meals. However, the polyphenol oxidase enzyme released during cutting of potatoes reacts with phenolic compounds, causing browning. Cold storage can slow down this reaction to some extent, but it cannot prevent it. Enzymatic browning lowers polyphenol content and reduces consumer appreciation of freshly cut potatoes stored in the refrigerator for later preparation of a meal. For this reason, studies to minimise negative changes in fresh-cut potatoes during cold storage are important. The quality of freshly cut potatoes immersed in ascorbic acid and collagen hydrolysate solutions was investigated to obtain maximum storage time by using response surface methodology. Colour, polyphenol oxidase (PPO) activity and antioxidant activity were monitored to estimate quantitative changes of the product over refrigerated storage. The binary effects of collagen hydrolysate and ascorbic acid slowed polyphenol oxidase activity and prevented browning of potato surface colour. DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging effect increased with the use of collagen hydrolysate and ascorbic acid at the beginning of storage and decreased at the end of storage. ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)) radical cation scavenging effect increased with the use of collagen and ascorbic acid during storage . The treatment of collagen hydrolysate and ascorbic acid in fresh-cut potatoes was successful in slowing PPO activity at the end of storage. Optimal conditions slowing down PPO activity at the end of storage are collagen 0.22% and ascorbic acid 0.30%.

中文翻译：

---

响应面法研究抗褐变处理对鲜切马铃薯多酚氧化酶和抗氧化活性的影响

对于想要健康饮食但准备饭菜时间有限的消费者来说，鲜切土豆是一个不错的选择。然而，切土豆时释放的多酚氧化酶与酚类化合物发生反应，导致褐变。冷库可以在一定程度上减缓这种反应，但不能阻止。酶促褐变降低了多酚含量，并降低了消费者对储存在冰箱中供以后准备的新鲜土豆的欣赏。因此，将冷藏期间鲜切马铃薯的负面变化降至最低的研究很重要。使用响应面方法研究浸泡在抗坏血酸和胶原蛋白水解物溶液中的新鲜切好的马铃薯的质量，以获得最长的储存时间。颜色，监测多酚氧化酶 (PPO) 活性和抗氧化活性以估计产品在冷藏期间的定量变化。胶原蛋白水解物和抗坏血酸的二元效应减缓了多酚氧化酶的活性并防止了马铃薯表面颜色的褐变。DPPH (2,2-diphenyl-1-picrylhydrazyl) 自由基清除作用在储存开始时随着胶原蛋白水解物和抗坏血酸的使用而增加，在储存结束时降低。ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)) 自由基清除阳离子的效果随着储存期间胶原蛋白和抗坏血酸的使用而增加。处理鲜切马铃薯中的胶原蛋白水解物和抗坏血酸成功地减缓了储存结束时的 PPO 活性。