Assessment of the effect of ascorbic acid, sodium isoascorbate and calcium ascorbate treatments on the browning and wound healing process of fresh-cut potatoes.

Browning significantly affects consumer perception, while texture hardening due to wound healing further reduces the commercial value of fresh-cut potatoes. This study evaluated the effects of 5 g L ascorbic acid (AA), sodium isoascorbate (SI), and calcium ascorbate (CA) on browning and wound healing during ambient storage. The results indicated that AA and SI were more effective than CA and the control in delaying browning and wound healing. By day 3, browning levels in the AA and SI groups were reduced to 65 % and 62 % of the control, respectively, while lignin content decreased by 35 % and 40 %. Additionally, AA and SI treatments reduced reactive oxygen species (ROS) and improved antioxidant capacity, preserving appearance and texture. This study provides insights into the mechanisms of browning and wound healing, suggesting potential strategies for extending the shelf life and improving the quality of fresh-cut potatoes.