Effects of preparation procedures, packaging and storage on nutrient retention in peeled potatoes

Margareta Hägg (Corresponding Author), Ulla Häkkinen, Jorma Kumpulainen, Raija Ahvenainen, Eero Hurme

Research output: Contribution to journalArticleScientificpeer-review

20 Citations (Scopus)


The effects of preparation procedures and packaging on vitamin C, dietary fibre, sugars, ash and moisture contents were studied in prepeeled packaged potatoes during two cultivation seasons. The potato cultivars Bintje, Van Gogh and Nicola were studied. Potatoes of the Nicola cultivar had the highest initial vitamin C and sugar contents. Retention of nutrient contents in packaged, prepeeled potatoes was very good after a 7‐day storage period.
Vitamin C contents were higher in packaged potatoes than in fresh tubers when ascorbic acid was used in the washing solution but the levels decreased during the 7‐day storage period. When calcium chloride was added as well into the washing solution vitamin C contents remained high throughout the storage period.
These results show that it is possible to preserve the nutritional contents of packaged potatoes over a 7‐day storage period. Cooking decreased vitamin C contents by about 30% and keeping the potatoes hot for 1 h after cooking decreased vitamin C contents a further 10%.
Original languageEnglish
Pages (from-to)519-526
JournalJournal of the Science of Food and Agriculture
Issue number4
Publication statusPublished - 1998
MoE publication typeA1 Journal article-refereed


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