Ergothioneine inhibits surface discoloration and quality deterioration of fresh-cut potato slices during cold storage

This study investigated the effects of exogenous ergothioneine (EGT) treatment on the surface browning and quality deterioration of fresh-cut potatoes. Potato slices were dipped in EGT solution (1, 5, and 10 mg/mL) for 10 min, followed by storage at 4 °C for 10 days. Results revealed that EGT treatment significantly ( p < 0.05) prevented the increases in browning degree, a ∗, and total color difference ( ΔE ) values of potato slices during refrigerated storage. By day 10, browning degree of potato slices treated with EGT (10 mg/mL) was 2.06, significantly ( p < 0.05) lower than that of control samples. Under this condition, EGT effectively inhibited the activities of polyphenol oxidase and peroxidase of potato slices in a concentration-dependent manner. Meanwhile, the total phenolic compounds and antioxidant capacity of fresh-cut potatoes were well preserved after EGT treatment, as measured by the 2,2-Azinobis (3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS• + ) scavenging and ferric reducing antioxidant power (FRAP) assays. Moreover, the firmness, weight, and surface microstructure of EGT-treated potato slices were well maintained during storage. Taken together, EGT can delay the color deterioration and maintain the quality of fresh-cut potatoes during refrigerated storage. This study provides insights into the pratical application of EGT in the preservation of fresh-cut fruits and vegetables. • Ergothioneine (EGT) significantly inhibited enzymatic browning of fresh-cut potatoes. • EGT effectively reduced polyphenol oxidase and peroxidase activities in potato slices. • EGT maintained the appearance, firmness, and weight of fresh-cut potatoes. • EGT enhanced antioxidant capability and reduced the damage of cell membranes.