Structural Changes Related to Texture of Pre-Peeled Potatoes

Authors

  • GERALD M. SAPERS,

    1. Authors Sapers, Cooke, and Miller are with the U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038. Authors Heidel and Martin are with EPL Technologies, Inc., 2 International Plaza, Suite 245, Philadelphia, PA 19113-1507. Address inquiries to Dr. G. M. Sapers.
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  • PETER H. COOKE,

    1. Authors Sapers, Cooke, and Miller are with the U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038. Authors Heidel and Martin are with EPL Technologies, Inc., 2 International Plaza, Suite 245, Philadelphia, PA 19113-1507. Address inquiries to Dr. G. M. Sapers.
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  • AMY E. HEIDEL,

    1. Authors Sapers, Cooke, and Miller are with the U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038. Authors Heidel and Martin are with EPL Technologies, Inc., 2 International Plaza, Suite 245, Philadelphia, PA 19113-1507. Address inquiries to Dr. G. M. Sapers.
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  • STEFAN T. MARTIN,

    1. Authors Sapers, Cooke, and Miller are with the U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038. Authors Heidel and Martin are with EPL Technologies, Inc., 2 International Plaza, Suite 245, Philadelphia, PA 19113-1507. Address inquiries to Dr. G. M. Sapers.
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  • ROBERT L. MILLER

    1. Authors Sapers, Cooke, and Miller are with the U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038. Authors Heidel and Martin are with EPL Technologies, Inc., 2 International Plaza, Suite 245, Philadelphia, PA 19113-1507. Address inquiries to Dr. G. M. Sapers.
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  • We thank Dr. William R. Romig and EPL Technologies, Inc. for financial and logistical support. We also thank Mrs. Irma P. Sweeney for technical contributions.

ABSTRACT

Pre-peeled potatoes, treated with heated ascorbic/citric acid solutions to control browning, undergo firming and separation of superficial tissues that affect texture after mashing and slicing following cooking. Examination of superficial parenchyma cells in cooked potatoes by scanning and transmission electron microscopy indicated greater cell wall rigidity and middle lamella retention in samples treated with browning inhibitors than in untreated controls. Lumps in mashed potatoes prepared from treated samples showed similar characteristics. Treated samples sometimes displayed a discontinuity beneath the superficial tissue, corresponding to site of tissue separation during slicing. These observations are consistent with treatment-induced changes in cell wall and/or middle lamella pectins as the cause of such textural defects.

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