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| Comprehensive Evaluation of Enzymatic Browning of Different Potatoes Based on Principal Component Analysis and Membership Function Method |
| CHEN Mingjun1，LUO Xiaobo1，CAO Zhenju1，YIN Wang1，YANG Teng1，SHU Qiqiong1，ZHANG Heng2，LI Fei3* |
| 1 Institute of Potato，Guizhou Academy of Agricultural Sciences，Guizhou Branch of National Potato Improvement Center， Guizhou Key Laboratory of Agricultural Biotechnology，Guiyang 550006，Guizhou，China；2 College of Life Sciences，Guizhou University，Guiyang 550025，Guizhou，China；3 Institute of Horticulture，Guizhou Academy of Agricultural Sciences，Guiyang 550006，Guizhou，China |
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Abstract Browning is a limiting factor affecting the rapid development of potato processing industry，and the evaluation of browning is of great significance for the breeding of against browning potato varieties and the development of potato fresh cutting and processing．Using 45 potato varieties as experimental materials，10 indexes related to enzymatic browning were measured and combined with correlation analysis，principal component analysis，membership function，and cluster analysis for comprehensive evaluation．The results showed that the enzymatic browning of potatoes could be effectively assessed at 0 h and 6 h by brightness value of potato fresh slices，browning intensity（BD）initial value，and the activity of polyphenol oxidase（PPO）．The 45 potato varieties were classified into 5 types based on their ability to resist enzymatic browning，among which 5 were highly resistant to enzymatic browning，9 were moderately resistant to enzymatic browning，18 were medium enzymatic browning，9 were easy to enzymatic browning and 4 were very easy to enzymatic browning．
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Received: 27 September 2023
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