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  • 1 A.C. Coordinacion de Tecnologia de Alimentos de Origen Vegetal Centro de Investigación en Alimentación y Desarrollo Carretera a la Victoria Km 0.6, La Victoria Hermosillo Sonora 83000 Mexico
  • | 2 Unidad Cuauhtemoc Centro de Investigacion en Alimentacion y Desarrollo, A.C. Av. Rio Conchos S/N Parque Industrial Apartado Postal 781 Cuauhtemoc 31570 Chihuahua Mexico
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This study evaluated the effect of onion essential oil (OEO) (0, 0.5, 2.5, and 5 mg ml−1) on microbial growth, browning decay, and sensorial appealing of cut potatoes stored for 15 days at 4 °C. Dipropyl disulphide and dipropyl trisulphide were the main constituents identified in OEO, and its application at a dose of 0.5 mg mlt-1 was the most effective to prevent browning (38.5% inhibition respect to control) during storage, inhibiting PPO activity (39% respect to control) after the treatment. The higher the added OEO concentration the lower microbial growth of the treated product was, achieving a reduction of 1.27 log CFU g−1 for the 5 mg ml−1 treatment. The odour and flavour appealing of cut potatoes were well received by the panelists after 10 days of storage. Therefore, the use of OEO in cut potatoes has a potential as antimicrobial and antibrowning agent.

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