Industrially Processed Vacuum-Packed Peeled Kennebec Potatoes: Process Optimization, Sensory Evaluation, and Consumer Response

摘要

To optimize the processing and storage of Kennebec potatoes for sale in peeled, vacuum-packed ready-to-cook form, we studied the effects of blanching, various anti-browning solutions, and storage temperature. Unblanched potatoes pretreated with a mixture of 1% ascorbic acid and 0.5% citric acid, and stored at 2 °C, were found to have a shelf life of at least 1 mo without browning. Potatoes so treated differed sensorially from fresh potatoes, but were well received by consumers.