Effect of heat treatment and packaging method on the quality of peeled potato
Ji Gang Kim, Kevin F. Yaptenco, Hye Eun Lee, and Chai ll Lim
Abstracts of 27th International Horticultural Congress & Exhibition (IHC 2006), August 13-19, 2006, COEX (Convention & Exhibition), Seoul, Korea. 494 pages.
2006
บทคัดย่อ
One of the major problems associated with fresh cut vegetables is enzymatic browning.For peeled potato, methods of retarding surface and edge browning used in the Korean industry include low temperature, vacuum packaging to induce high CO2 and low O2 levels, and antioxidant treatments.The presence of high CO2 and low O2 concentrations however, may cause off-odor development.Hence, a method of reducing browning and off-odor development was investigated in this study.Potatoes kept at 5°C after harvest were heat treated for 24 h at 30°C or 3h at 45°C; control samples were stored at 5°C under ambient air.Samples were then peeled, washed, immersed in either water at 5°C for 3 h or in antioxidant solution for 90 sec, and vacuum-packaged with 80 mm Ny/PE film.The treatment involving samples held at 30°C for 24 h was effective in reducing CO2 concentrations and off-odor development in MA packs throughout storage.Combining the 30°C heat treatment with cold water immersion delayed browning, reduced off-odor and maintained the highest overall quality throughout storage.