FOODSTUFFS-PRESERVING AGENTS INHIBITING THE DISCOLOURATION AND METHOD FOR PREVENTING THE DISCOLOURATION OF POTATO

摘要

Discolouration of potatoes is prevented by, after cutting them for consumption, exposing the cut potato pieces to an aq. soln.of 0.5-1.00 wt.% citric acid and 0.01-0.04 wt.% cysteine. - Pref. soln. also includes 0.1-0.3 wt.% ascorbic acid and esp. also 0.005-0.002 wt.% EDTA.