T. Y. HWANG1, S. M. Son2, C. Y. Lee2, and K. D. Moon1. (1) Dept. of Food Science & Technology, Kyungpook National Univ., 1370 Sankyuk dong Pukku, Taegu, 702-701, South Korea, (2) Dept. of Food Science & Technology, Cornell Univ., W. North St., NYSAES, Geneva, NY 14456 Unfavorable enzymatic browning occurred in many minimal processing fruits and vegetables. This discoloration is not a chemical quality defect, however, it is not appealing to consumers and thus reduces the market value. The discoloration of minimally processed products has been considered to be caused by the reaction between polyphenol oxidase(ppo) activity and phenolic compounds. A better understanding of the relationship among ppo activity, phenolic contents, and discoloration reaction in minimal processing products would facilitate development of treatments to control the browning for those. Objective was to control browning of fresh-cut potatoes treated with cool and heating acid solutions and to determine ppo activity and total phenolic contents that affect browning of flesh after fresh-cut. Fresh-cut potatoes were treated by dipping for 1.5 min in browning inhibitor solution containing 0.5% ascorbic acid + 0.5% citric acid + 0.5% sodium chloride + 0.1% trehalose + 0.005% biotin at 60oC, cooled for 1.5 min and stored at 4oC. Surface color, ppo activity, total phenolic content and visual sensory attributes of product were measured during storage at 4oC. Our results showed that ppo activity and the flesh browning were increased during storage. The delta L values clearly indicated that the cool solution treatment was more effective than heating, delaying discoloration for at least 7 days. Total phenolic content of fresh-cut potato was decreased except for potato with heating solution treatment. The cool solution treatment was significant (p<0.05) for visual sensory attributes, hunter value, total phenolic content and ppo activity. The heating water was effective for antibrowning than the heating solution after 7 days. These results suggest that the solution prevent flesh browning of fresh-cut potatoes because of reducing ppo activity and total phenolic content. The cool solution treatment represents a possible alternative to use of sulfites in controlling discoloration reactions of fresh-cut potatoes. The relationship among flesh browning, polyphenol oxidase activity, and total phenolic contents in minimally processed potato(Solanum tuberosum var. Romano)T. Y. HWANG1, S. M. Son2, C. Y. Lee2, and K. D. Moon1. (1) Dept. of Food Science & Technology, Kyungpook National Univ., 1370 Sankyuk dong Pukku, Taegu, 702-701, South Korea, (2) Dept. of Food Science & Technology, Cornell Univ., W. North St., NYSAES, Geneva, NY 14456 Unfavorable enzymatic browning occurred in many minimal processing fruits and vegetables. This discoloration is not a chemical quality defect, however, it is not appealing to consumers and thus reduces the market value. The discoloration of minimally processed products has been considered to be caused by the reaction between polyphenol oxidase(ppo) activity and phenolic compounds. A better understanding of the relationship among ppo activity, phenolic contents, and discoloration reaction in minimal processing products would facilitate development of treatments to control the browning for those. Objective was to control browning of fresh-cut potatoes treated with cool and heating acid solutions and to determine ppo activity and total phenolic contents that affect browning of flesh after fresh-cut. Fresh-cut potatoes were treated by dipping for 1.5 min in browning inhibitor solution containing 0.5% ascorbic acid + 0.5% citric acid + 0.5% sodium chloride + 0.1% trehalose + 0.005% biotin at 60oC, cooled for 1.5 min and stored at 4oC. Surface color, ppo activity, total phenolic content and visual sensory attributes of product were measured during storage at 4oC. Our results showed that ppo activity and the flesh browning were increased during storage. The delta L values clearly indicated that the cool solution treatment was more effective than heating, delaying discoloration for at least 7 days. Total phenolic content of fresh-cut potato was decreased except for potato with heating solution treatment. The cool solution treatment was significant (p<0.05) for visual sensory attributes, hunter value, total phenolic content and ppo activity. The heating water was effective for antibrowning than the heating solution after 7 days. These results suggest that the solution prevent flesh browning of fresh-cut potatoes because of reducing ppo activity and total phenolic content. The cool solution treatment represents a possible alternative to use of sulfites in controlling discoloration reactions of fresh-cut potatoes. The relationship among flesh browning, polyphenol oxidase activity, and total phenolic contents in minimally processed potato(Solanum tuberosum var. Romano)