Effects of the application of anti-browning substances on the metabolic activity and sugar composition of fresh-cut potatoes
We investigated possible physiological effects of the application of anti-browning substances on metabolically active potato tissues. The use of citric acid, ascorbic acid and L-cysteine for browning prevention of fresh-cut potatoes increased their metabolic heat production as measured by isothermal calorimetry. This effect was particularly high after treatment with L-cysteine, which also proved t