Compositions and methods for inhibiting browning of processed produce

A method for treating potatoes to minimize browning upon subsequent handling, processing, and storage comprising:

• a) preparing potatoes for processing;
• b) exposing said potatoes to a discoloration inhibitor comprising an effective amount of cysteine and a member selected from the group consisting a sulfiting agent, sodium acid pyrophosphate, calcium chloride, and mixtures of a sulfiting agent, sodium acid pyrophosphate, and calcium chloride, for preventing browning upon subsequent processing involving subjecting said potatoes to elevated temperatures;
• and
• c) dehydrating said potatoes to produce a dry product having a storage-stable moisture content.

A method for treating potatoes to minimize browning upon subsequent handling, processing, and storage comprising:

• a) preparing potatoes for processing;
• b) exposing said potatoes to a discoloration inhibitor selected from the group consisting of:
• 1) an amount up to about 0.5% cysteine, and an amount up to about 0.1% sulfiting agent;
• and
• 2) an amount up to about 0.5% cysteine, an amount up to about 0.1% sulfiting agent and an amount up to about 0.5% sodium acid pyrophosphate for preventing browning upon subsequent processing involving subjecting said potatoes to elevated temperatures;
• and
• c) dehydrating said potatoes to produce a dry product having a storage-stable moisture content.

A method for treating potatoes to minimize browning upon subsequent handling, processing, and storage comprising:

• a) preparing potatoes for processing;
• b) exposing said potatoes to a discoloration inhibitor selected from the group consisting of:
• 1) 0.2-0.5% cysteine, and 0.05-0.1% sulfiting agent;
• and
• 2) 0.025-0.5% cysteine, 0.025-0.5% sodium acid pyrophosphate, and 0.05-0.1% sulfiting agent for preventing browning upon subsequent processing involving subjecting said potatoes to elevated temperature;
• and
• c) dehydrating said potatoes to produce a dry product having a storage-stable moisture content.

A method for treating produce to minimize browning upon subsequent processing, handling and storage comprising:

• exposing produce to a discoloration inhibitor selected from the group consisting of
• a) an amount up to about 0.5% cysteine and an amount up to about 0.1% sulfiting agent;
• b) an amount up to about 0.2% cysteine, an amount up to about 0.2% calcium chloride, and an amount up to about 0.2% sodium acid pyrophosphate;
• and
• c) an amount up to about 0.2% cysteine, an amount up to about 0.0003% sulfiting agent, an amount up to about 0.2% calcium chloride, and an amount up to about 0.2% sodium acid pyrophosphate and subjecting said produce to elevated temperatures.

A method for treating produce to minimize browning upon subsequent processing, handling and storage comprising:

• exposing produce to a discoloration inhibitor selected from the group consisting of
• a) 0.2-0.5% cysteine and 0.05-0.1% sulfiting agent;
• b) 0.025-0.2% cysteine, 0.025-0.2% calcium chloride, and 0.025-0.2% sodium acid pyrophosphate;
• and
• c) 0.025-0.2% cysteine, 0.0001-0.0003% sulfiting agent, 0.025-0.2% calcium chloride, and 0.025-0.2% sodium acid pyrophosphate and subjecting said produce to elevated temperatures.