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Control of respiration and color modification on minimally processed potatoes by means of low and high O2/CO2 atmospheres

Abstract:

This study has demonstrated the potential of several controlled atmospheres for reducing the respiration rate and browning in minimally processed potatoes (cv. Monalisa) during a 14-day storage period at 4 °C. The gas combinations tested were 2.5/0, 2.5/5, 5/0, 5/10, 10/0, 10/10, 80/0, 80/10, 80/20, 90/0, and 90/10 (kPa O<inf>2</inf>/kPa CO<inf>2</inf>; N<inf>2</inf> balance). Compared to the control atmosphere (synthetic air), minimally processed potatoes stored under the controlled atmosphere composed of 80 kPa O<inf>2</inf>/10-20 kPa CO<inf>2</inf> afforded the best results in terms of reduced respiration rates (-68% RO<inf>2</inf> and -84% RCO<inf>2</inf>), antibrowning activity (-35% in total surface color change), and mechanical properties (-37% potato hardening) after storage at 4 °C for 14 days. Significant decreases in acidity (higher pH values) compared to the fresh product were found at the end of the storage in the minimally processed potatoes stored under low O<inf>2</inf>/high CO<inf>2</inf> and high O<inf>2</inf>/high-low CO<inf>2</inf> conditions. In contrast, dry matter determinations showed no water losses in any of the experimental gas treatment batches. © 2007 Elsevier B.V. All rights reserved.