Packaging materials were provided by Cryovac Division of W.R. Grace & Co., Duncan, SC. Potatoes were donated by Basic American Foods, Blackfoot, ID.
Color of Minimally Processed Potatoes as Affected by Modified Atmosphere Packaging and Antibrowning Agents
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 3, pages 572–575, May 1997
How to Cite
GUNES, G. and LEE, C. Y. (1997), Color of Minimally Processed Potatoes as Affected by Modified Atmosphere Packaging and Antibrowning Agents. Journal of Food Science, 62: 572–575. doi: 10.1111/j.1365-2621.1997.tb04433.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 8/7/96; revised 12/4/96; accepted 12/30/96.
- minimally processed;
- modified atmosphere;
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.