Impact of different cut types on the quality of fresh-cut potatoes during storage

Abstract

Fresh-cut vegetables can be minimally processed through cleaning/washing, trimming, peeling, slicing and dicing, followed by packaging and cold storage. This study aimed to verify the effect of different cuts on the quality and shelf life of fresh-cut potato. Different cut types, such as slices, dices, cubes and wedges, were selected for this study to evaluate the shelf-life response of potatoes. Potato pieces of these different shapes were treated with calcium chloride, citric acid, and potassium metabisulfite (3%, 2% and 0.3%, respectively), stored in plastic boxes at 4 ˚C for 60 days, and then physicochemically (firmness (N), weight loss (WL), pH, titratable acidity (TA), total soluble solids (TSS), and ascorbic acid (AA) content analyses) and microbiologically assessed. The best results were observed for the dice cut type, which showed minimal changes in TSS (5.31%), pH (5.65), TA (0.34%), WL (9.04%), and AA content (10.86%). Moreover, the microbial activity of all shapes of potato pieces remained within acceptable limits during cold storage.

Maintaining the Quality and Safety of Fresh-Cut Potatoes (Solanum tuberosum): Overview of Recent Findings and Approaches

“…Irfan et al (2020) [140] studied the influence of different cut types or forms (slices, dices, cubes and wedges) on the shelf life of potatoes. Potato pieces were treated with calcium chloride, citric acid, and potassium metabisulfite (3, 2, and 0.3%, respectively) and stored in plastic boxes at 4 • C for 60 days.…”

Enhancing the shelf stability of fresh‐cut potatoes via chemical and nonthermal treatments

“…Calcium salts namely calcium chloride, calcium lactate, calcium propionate, and calcium gluconate are extensively being used in fresh-cut industries to maintain and improve the textural properties of the produce (Irfan et al, 2020). Results showed that blanching of calcium fertilized potatoes at low temperatures improved the firmness of French fries (Murayama et al, 2019).…”