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

Abstract

Fresh-cut potatoes (FCP), like other fresh-cut (minimally processed) vegetables, are a convenient but highly perishable product. Unlike most fresh-cut vegetables, which are “ready-to-eat”, FCP must be cooked before consumption. Therefore, in addition to the safety (chemical and microbiological), quality and sensory characteristics of raw FCP, the same requirements should be applied for cooked potatoes. It is known that many factors play a role in meeting all these requirements: (i) selection of cultivars less susceptible to browning; (ii) use of anti-browning and antimicrobial agents and/or certain physical methods against browning and microbial growth; (iii) packaging and cold storage conditions. In recent studies on FCP, scientists have attempted to deepen their knowledge of the mechanisms of browning prevention to better understand changes at the molecular level as well. The main objective of this review is to provide a comprehensive overview of recent research, which aimed at deepening knowledge of the various changes that occur in potatoes during processing, and to develop new approaches that could help improve quality and extend FCP shelf life. It also discusses the effects of subsequent cooking of FCP on sensory and other properties, as well as on chemical constituents.

Anti-Obesity Effect of Daidzein Derived from Pachyrhizus erosus (L.) Urb. Extract via PPAR Pathway in MDI-Induced 3T3-L1 Cell Line

“…This legume vine produces pods similar to beans; however, the seeds within these pods are toxic and not suitable for consumption [41]. Instead, the plant forms potato-like tubers on its roots, rich in water and various nutrients [42]. Notably, the nutritional composition of P. erosus can vary depending on factors such as harvest timing and environmental conditions, with the highest proportions found in moisture, reducing sugars, starch, crude fiber, and carbohydrates among its constituents [40].…”

Effect of Menthol Treatment on the Sprouting and Quality of Potato Tuber

“…Amino acids, crucial osmotic regulators, can reduce potato browning by forming colourless adducts with quinones or acting as chelating agents [10]. Table 3 displays the menthol effect on amino acid content in potatoes before and after storage.…”

“…However, the continuous introduction of ethylene into the potato storage environment requires specialised equipment for sealing and introduction, leading to higher costs. Additionally, ethylene can enhance the activity of potato polyphenol oxidase (PPO), accelerating potato browning and adversely affecting both potato quality and subsequent processing quality [10].…”