engleski

Ultrasound Treatment in Maintaining Quality of Fresh-Cut Potatoes cv. Lady Claire after tuber aging

Introduction: Potatoes (Solanum tuberosum spp.) are suitable for longer storage and thus available for processing throughout the year. However, its quality decreases during storage, which could affect the quality of “fresh-cut” potatoes (FCP), popular but known as sensitive product especially its color. Many techniques have been researched to maintain FCP color and overall quality among which ultrasound (US) has been found as promising technique. The aim of this study was to investigate the effect of US treatment combined with sodium-ascorbate solution on the quality of FCP produced from 8 months old tubers during 8 days storage in possible retails condition (10 °C). Method: Peeled and sliced potatoes of cv. Lady Claire after 8 months storage, treated in a US-bath containing 2 % solution of sodium-ascorbate, with 40 kHz frequency and 100 % amplitude ultrasound for 0 (as control (C)), 3, 10, 20, 30 and 40 minutes, drained and vacuum packaged in PE/PA bags were stored at 10 °C/8 days. Dry matter content (DM), pH, color, texture, and sensory attributes (SA) of raw and boiled potato were monitored on the 1st, 3rd, 5th and 8th day. Statistical analysis was carried using two-way ANOVA. Results: Sonication time significantly influenced on DM, L*, a*, H*, pH, and most SA, while no significant influence was observed on b*, C*, firmness, elasticity, odor and moistness of raw FCP as well as sweet, sour and bitter taste of boiled potatoes. Storage time significantly influenced all parameters. Independently on its duration, sonication had positive influence on color (higher L* and lower sensory score for browning than C) which also remained lighter during storage compared to C. On all other parameters only shorter sonication showed better results: the least decrease of DM, pH and desirable SA (characteristic odor and taste, creaminess) were observed after 3 and 10 min. Significance: Three minutes of sonication supported by sodium-ascorbate successfully prevent browning and was efficient in preserving the overall quality of FCP during 5 days storage at 10 °C produced from 8 months’ old tubers known as more susceptible to browning.

fresh-cut potato ; minimal processing ; quality ; ultrasound treatment

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