Shelf-life of sliced raw potatoes of various cultivar varieties

Substitution of bisulfites

Eira Laurila, Eero Hurme, Raija Ahvenainen (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

20 Citations (Scopus)

Abstract

The effects of potato variety (Van Gogh, Bintje and Fambo), washing with browning prevention Chemicals in place of sodium bisulfite, percentages of CO2, O2, and N2 in the package headspace, and storage time (1,4, and 7 days) on the sensory and microbiological quality of potato slices were examined.
Citric acid and ascorbic acid (at 0.1% each and at 0.5% each) were used as browning prevention Chemicals. In the packaging atmosphere the percentage of N2 was 75 or 80%, the percentage of O2 was 5 or 0%, and the percentage of CO2 was 20% at the beginning of storage.
Packed potato slices were stored in the dark at 5°C. Darkening was the most important factor limiting the sensory quality of raw potato slices. Darkening occurred quickly with Fambo slices; it seems that Fambo is not a suitable potato variety if slices are to be stored. Water-washed and cooked Van Gogh slices were still acceptable for retailing after a storage period of 7 days.
After 7 days of storage the best sensory quality of both raw and cooked Bintje slices was obtained with washing Solutions containing 0.1 to 0.5% citric and ascorhic acids and with the gas mixture containing 20% CO2 and 80% N2. The number of microorganisms was higher in samples stored in the atmosphere containing 5% O2 than samples stored in the atmosphere containing 0% O2.
Washing of potato slices with browning prevention Chemicals decreased the number of microorganisms compared to potato slices not washed or potato slices washed with water after 7 days of storage.
Original languageEnglish
Pages (from-to)1363-1371
JournalJournal of Food Protection
Volume61
Issue number10
DOIs
Publication statusPublished - 1998
MoE publication typeA1 Journal article-refereed

Fingerprint

bisulfites
Solanum tuberosum
shelf life
potatoes
cultivars
Atmosphere
washing
carbon dioxide
Citric Acid
storage time
sodium bisulfite
microorganisms
hydrogen sulfite
Water
Product Packaging
microbiological quality
citric acid
headspace analysis
packaging
Ascorbic Acid

Cite this

Laurila, Eira ; Hurme, Eero ; Ahvenainen, Raija. / Shelf-life of sliced raw potatoes of various cultivar varieties : Substitution of bisulfites. In: Journal of Food Protection. 1998 ; Vol. 61, No. 10. pp. 1363-1371.
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abstract = "The effects of potato variety (Van Gogh, Bintje and Fambo), washing with browning prevention Chemicals in place of sodium bisulfite, percentages of CO2, O2, and N2 in the package headspace, and storage time (1,4, and 7 days) on the sensory and microbiological quality of potato slices were examined. Citric acid and ascorbic acid (at 0.1{\%} each and at 0.5{\%} each) were used as browning prevention Chemicals. In the packaging atmosphere the percentage of N2 was 75 or 80{\%}, the percentage of O2 was 5 or 0{\%}, and the percentage of CO2 was 20{\%} at the beginning of storage. Packed potato slices were stored in the dark at 5°C. Darkening was the most important factor limiting the sensory quality of raw potato slices. Darkening occurred quickly with Fambo slices; it seems that Fambo is not a suitable potato variety if slices are to be stored. Water-washed and cooked Van Gogh slices were still acceptable for retailing after a storage period of 7 days. After 7 days of storage the best sensory quality of both raw and cooked Bintje slices was obtained with washing Solutions containing 0.1 to 0.5{\%} citric and ascorhic acids and with the gas mixture containing 20{\%} CO2 and 80{\%} N2. The number of microorganisms was higher in samples stored in the atmosphere containing 5{\%} O2 than samples stored in the atmosphere containing 0{\%} O2. Washing of potato slices with browning prevention Chemicals decreased the number of microorganisms compared to potato slices not washed or potato slices washed with water after 7 days of storage.",
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Shelf-life of sliced raw potatoes of various cultivar varieties : Substitution of bisulfites. / Laurila, Eira; Hurme, Eero; Ahvenainen, Raija (Corresponding Author).

In: Journal of Food Protection, Vol. 61, No. 10, 1998, p. 1363-1371.

Research output: Contribution to journalArticleScientificpeer-review

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AU - Hurme, Eero

AU - Ahvenainen, Raija

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