Color of minimally processed potatoes as affected by modified atmosphere packaging and antibrowning agents


Gunes G. , LEE C.

JOURNAL OF FOOD SCIENCE, vol.62, no.3, pp.572-576, 1997 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 62 Issue: 3
  • Publication Date: 1997
  • Doi Number: 10.1111/j.1365-2621.1997.tb04433.x
  • Title of Journal : JOURNAL OF FOOD SCIENCE
  • Page Numbers: pp.572-576
  • Keywords: potatoes, minimally processed, browning, modified atmosphere, packaging, POLYPHENOL OXIDASE, VEGETABLES, FRUITS, ANTIOXIDANTS, INHIBITION, GROWTH

Abstract

Minimal processing of potatoes was studied by using different treatments of cut potatoes in combination with modified atmosphere packaging. Different packaging materials and peeling methods were evaluated. An L-cysteine (0.5%) and citric acid (2%) mixture prevented browning of potatoes effectively. Active modification of the atmosphere inside the package was necessary to achieve extended shelf-life. Nitrogen flushing was more effective than other gas treatments with a highly permeable multilayered polyolefin packaging material. Hand peeling and lye peeling resulted in better quality, but abrasion peeling was undesirable for fresh potatoes. The shelf-life of the minimally processed products could be extended to nearly 3 wk under refrigerated storage.