Effect of anti-browning agents and package atmosphere on thequality and sensory of fresh-cut Birgit and Lady Claire potato during storage at different temperatures

摘要

The influence of cultivar, anti-browning agents, package atmosphere, storage timeand temperature on quality, and sensory of fresh-cut potatoes (FCP) were investigated.Slices of cv. Birgit and Lady Claire were dipped in water, sodium chloride solution(1%) and sodium ascorbate solution (2%) and stored under air, vacuum, and activemodified atmosphere at 3 and 10℃ for 10 days. Dry matter, pH, color and textureproperties, gas composition within packages, and microbial activity were monitoredduring storage. Also, raw and boiled FCP were sensory evaluated. Examined influencessignificantly affected majority of FCP properties. Generally, sodium ascorbateshowed more efficiency in browning prevention, as well as vacuum-packaged sampleswere more acceptable. Storage at 3℃ did not have significantly better effectcompared to storage at 10℃. FCP quality and sensory retained well till the 8th dayof storage. Cv. Birgit demonstrated greater potential for FCP production.