Skin Color Retention in Red Potatoes during Long-Term Storage with Edible Coatings

Abstract

In this study, we aimed to investigate the effect of edible coatings and cold storage conditions on the skin color of red potatoes (Ciklamen and Modoc) stored for six months at 4 ± 2 °C and 90 ± 5% relative humidity (RH). The four different formulations used were sodium alginate (F1), sodium alginate and potato starch (F2), zein and chitosan (F3), and chitosan, sodium alginate and potato starch (F4), in addition to the control treatment with distilled water. The treated samples were assessed periodically during six months of storage for changes in color, levels of reducing sugars, total phenolics and sensory qualities. The results indicated that the treatment with edible coatings significantly enhanced the chroma value of skin color, especially F1 and F2 formulations. However, these coatings instilled a limited effect on the level of reducing sugars. Moreover, F1 and F4 formulations exerted a significant effect (p < 0.05) on anthocyanin content examined after three months of storage. Alginate-based edible coatings significantly improved sensory evaluation, especially in terms of the color, gloss, and general acceptability of red skin potatoes.

Gelatin and Gelatin/Rice Starch Coatings Affect Differently Fresh-Cut Potatoes and Colocasia Slices

“…The results of this study are in accordance with the results of similar studies that observed an increase in formed pigments in food products during storage [33]. Similar results were obtained when coatings of sodium alginate and potato starch were applied to red potato samples and observed that the values of the Chroma* parameter increased compared to samples of the Ctr treatment [58]. These differences were characterized as significant.…”

“…The degradation of starch granules occurs due to the increase in the activity of αamylase, which hydrolyzes the α-glycosidic bonds of starch [32,57]. Moreover, it was found that starch granules stored for a long period of time undergo degradation [58]. Therefore, the storage of Colocasia samples in different storage environments may lead to changes in the physicochemical properties of its flour and starch due to the activity of temperature-sensitive α-amylase.…”

A Review on Greening and Glycoalkaloids in Potato Tubers: Potential Solutions

“…For example, chitosan with whey protein and coconut oil (lipid) on the shelf life of potato, 90 and zein, chitosan, sodium alginate, and potato starch to retain the anthocyanin content in red potato. 91 The different combination approaches of these coating may also discover the potential to reduce greening.…”

“…Researchers have successfully applied edible coating on the potato to solve various problems except greening because of the limitations due to food safety. For example, chitosan with whey protein and coconut oil (lipid) on the shelf life of potato, and zein, chitosan, sodium alginate, and potato starch to retain the anthocyanin content in red potato . The different combination approaches of these coating may also discover the potential to reduce greening.…”

Targeted Primary and Secondary Metabolite Analysis of Colored Potato “Michuñe Negra” Grown in Soilless Culture and during Prolonged Cold Storage: Implications in Acrylamide Formation during Frying

“…This issue has led to the development of CIS-resistant potatoes for the snack (chip) industry [16,17]. Likewise, cold storage has been shown to promote the accumulation of antioxidant compounds in some cases such as total phenolics [18] and anthocyanins [19], and other works have shown that the effect of cold storage strongly depends on the cultivar and growing conditions [20,21].…”