Effect of citric acid on browning of fresh-cut potatoes and on texture after frying

Abstract

Fresh-cut potato (Solanum tuberosum L.) is a product widely consumed, but the susceptibility of this tube.r to browning is a drawback and limiting factor for its shelf life. This study aimed to evaluate the predisposition of different potato cultivars for being minimally processed, the effect of citric acid in inhibiting browning and the quality of the fried potato during the product shelf-life