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

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.