“…This synergistic combination of AA + CIA with CA has been reported for various fresh-cut products (Laurila et al, 1998a;Gorny et al, 2002;He & Luo, 2007), but Jiang et al (2004) found that CIA alone retarded discolouration of cut water chestnut. SB was much better than AA + CIA as an anti-browning agent, a result consistent with many other reports (Gunes & Lee, 1997;Laurila et al, 1998b;Beltra´n et al, 2005). AA or ⁄ and CIA have been found effective to inhibit browning on cut potato in other studies (Ahvenainen et al, 1998;Rocha et al, 1998;Jiang et al, 2004;Limbo & Piergiovanni, 2006, but were ineffective in the present study on high browning potatoes.…”