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Quality Changes of Fresh-Cut Potatoes during Storage Depending on the Packaging Treatments  

Lim, Jeong-Ho (Korea Food Research Institute)
Choi, Jeong-Hee (Korea Food Research Institute)
Hong, Seok-In (Korea Food Research Institute)
Jeong, Moon-Cheol (Korea Food Research Institute)
Kim, Dong-Man (Korea Food Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.6, 2005 , pp. 933-938 More about this Journal
Abstract
To investigate pertinent packaging treatment of fresh-cut potatoes (Solanum tuberosum L.), potato cubes were subjected to passive, gas exchange, and vacuum packaging conditions. Low density polyethylene film (LDPE), polypropylene film (PP), anti-fogging film (AP), and perforated film (PF) were used as passive packaging treatments. Mixed gases of 5% $CO_2/5%\;O_2$ (MA1) and 10% $CO_2/5%\;O_2$ (MA2) were applied as gas exchange packaging. Packs filled with cubes were kept at $5^{\circ}C$, and changes in weight loss, surface color, vitamin C content and sensory quality of cubes were analyzed during storage. Respiration rate of cubes was 2.11 times higher than that of intact raw potatoes at $5^{\circ}C$. Gas concentrations in passive packaging was maintained at 1-2% $O_2$ and 4-14% $CO_2$ after 7 days. Gas levels changed depending on films used. Cubes packed in PP and MA2 showed lowest weight loss and browning during storage. Firmness of cubes was not affected by packaging treatment. Vitamin C content was highest in cubes packed with AF. Cubes packed in MA2 showed highest quality upto 10days storage, followed by those packed in PP and AF.
Keywords
fresh-cut potato; packaging treatment; storage; respiration; quality;
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