This study evaluated the use of sodium metabisulphite (SMB) and ascorbic acid (AA) to control browning in ready-to-eat processed potatoes during 8 months of storage. The experiment was carried out using the production line of a commercial potato processing business located in the state of Paraná, Brazil. The following treatments were tested in the immersion process of the potatoes: T1 (control, without additives), T2 (0.5% m/v SMB) and T3 (0.25% m/v SMB + 0.25% m/v AA). For quality control of the products, total soluble solids content, pH, total titratable acidity and colour were evaluated. Statistical differences between chemical treatments (T1, T2 and T3) and between storage periods (1 day, 1, 2, 4, 6, 8 months) were evaluated in completely randomized design. The quality of ready-to-eat processed potatoes (sterilized and vacuum packed) treated with SMB and AA was maintained for at least 4 months of storage. After this period, there was significant browning, but there were no changes in pH, titratable acidity and total soluble solids. At the end of storage (6 and 8 months), the treatment T3 (0.25% m/v SMB + 0.25% m/v AA) gave better results for colour.

这项研究评估了在储存8个月的即食加工马铃薯中使用焦亚硫酸钠（SMB）和抗坏血酸（AA）来控制褐变。该实验是使用位于巴西巴拉那州的商业马铃薯加工企业的生产线进行的。在马铃薯的浸泡过程中测试了以下处理：T1（对照，无添加剂），T2（0.5％m / v SMB）和T3（0.25％m / v SMB + 0.25％m / v AA）。为了控制产品的质量，评估了总可溶性固形物含量，pH，总滴定酸度和颜色。在完全随机设计中评估了化学处理（T1，T2和T3）之间以及存储期间（1天，1、2、4、6、8个月）之间的统计差异。经过SMB和AA处理的即食加工马铃薯（灭菌和真空包装）的质量至少可以保持4个月。在这段时间之后，出现了明显的褐变，但是pH，可滴定的酸度和总可溶性固体没有变化。在存储结束时（6和8个月），处理T3（0.25％m / v SMB + 0.25％m / v AA）的颜色效果更好。