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 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 62 Issue: 3
  • Publication Date: 1997
  • Doi Number: 10.1111/j.1365-2621.1997.tb04433.x
  • Journal Name: JOURNAL OF FOOD SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.572-576
  • Keywords: potatoes, minimally processed, browning, modified atmosphere, packaging, POLYPHENOL OXIDASE, VEGETABLES, FRUITS, ANTIOXIDANTS, INHIBITION, GROWTH
  • Istanbul Technical University Affiliated: No

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.