Shelf-life of pre-peeled potato cultivated, stored and processed by various methods

Raija Ahvenainen (Corresponding Author), Eero Hurme, Margareta Hägg, Eija Skyttä, Eira Laurila

Research output: Contribution to journalArticleScientificpeer-review

13 Citations (Scopus)

Abstract

The effects of cultivation conditions, winter storage, peeling method, browning prevention Chemicals replacing sodium bisulfite, and packing methods on the sensory, nutritional and microbiological quality of pre-peeled potato were examined.
Two different cultivation lots of the potato variety Van Gogh were used. Cultivation and harvesting conditions and peeling method were the most important facts reducing the sensory quality, especially the appearance, of prepeeled and sliced potatoes. Cooking and baking of potatoes decreased the appearance defects detected in raw potatoes.
The levels of vitamin C in packaged samples decreased during winter storage. Cooking for 10 min and keeping potatoes at 60°C for 1 h after cooking also decreased the content of vitamin C. In potato samples immediately after treatments aerobic bacteria were present at levels of 400 to 2,950 CFU/g and lactic acid bacteria at levels of 8 to 16 CFU/g.
The number of aerobic bacteria did not increase during storage, and the number of lactic acid bacteria increased at the most to 90 CFU/g.
Peeling, washing and packaging methods, cultivation conditions, and winter storage did not have important effects on the number of microbes present.
Original languageEnglish
Pages (from-to)591-600
JournalJournal of Food Protection
Volume61
Issue number5
DOIs
Publication statusPublished - 1998
MoE publication typeA1 Journal article-refereed

Fingerprint

Solanum tuberosum
shelf life
potatoes
peeling
Cooking
cooking
Aerobic Bacteria
Ascorbic Acid
lactic acid bacteria
methodology
winter
Lactic Acid
ascorbic acid
sodium bisulfite
Bacteria
bacteria
Product Packaging
baking
microbiological quality
packaging

Cite this

Ahvenainen, Raija ; Hurme, Eero ; Hägg, Margareta ; Skyttä, Eija ; Laurila, Eira. / Shelf-life of pre-peeled potato cultivated, stored and processed by various methods. In: Journal of Food Protection. 1998 ; Vol. 61, No. 5. pp. 591-600.
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abstract = "The effects of cultivation conditions, winter storage, peeling method, browning prevention Chemicals replacing sodium bisulfite, and packing methods on the sensory, nutritional and microbiological quality of pre-peeled potato were examined. Two different cultivation lots of the potato variety Van Gogh were used. Cultivation and harvesting conditions and peeling method were the most important facts reducing the sensory quality, especially the appearance, of prepeeled and sliced potatoes. Cooking and baking of potatoes decreased the appearance defects detected in raw potatoes. The levels of vitamin C in packaged samples decreased during winter storage. Cooking for 10 min and keeping potatoes at 60°C for 1 h after cooking also decreased the content of vitamin C. In potato samples immediately after treatments aerobic bacteria were present at levels of 400 to 2,950 CFU/g and lactic acid bacteria at levels of 8 to 16 CFU/g. The number of aerobic bacteria did not increase during storage, and the number of lactic acid bacteria increased at the most to 90 CFU/g. Peeling, washing and packaging methods, cultivation conditions, and winter storage did not have important effects on the number of microbes present.",
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Shelf-life of pre-peeled potato cultivated, stored and processed by various methods. / Ahvenainen, Raija (Corresponding Author); Hurme, Eero; Hägg, Margareta; Skyttä, Eija; Laurila, Eira.

In: Journal of Food Protection, Vol. 61, No. 5, 1998, p. 591-600.

Research output: Contribution to journalArticleScientificpeer-review

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PY - 1998

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AB - The effects of cultivation conditions, winter storage, peeling method, browning prevention Chemicals replacing sodium bisulfite, and packing methods on the sensory, nutritional and microbiological quality of pre-peeled potato were examined. Two different cultivation lots of the potato variety Van Gogh were used. Cultivation and harvesting conditions and peeling method were the most important facts reducing the sensory quality, especially the appearance, of prepeeled and sliced potatoes. Cooking and baking of potatoes decreased the appearance defects detected in raw potatoes. The levels of vitamin C in packaged samples decreased during winter storage. Cooking for 10 min and keeping potatoes at 60°C for 1 h after cooking also decreased the content of vitamin C. In potato samples immediately after treatments aerobic bacteria were present at levels of 400 to 2,950 CFU/g and lactic acid bacteria at levels of 8 to 16 CFU/g. The number of aerobic bacteria did not increase during storage, and the number of lactic acid bacteria increased at the most to 90 CFU/g. Peeling, washing and packaging methods, cultivation conditions, and winter storage did not have important effects on the number of microbes present.

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