Preventing of browning in fresh prepared potatoes without the use of sulfiting agents
1987
Langdon, T.T.
An experimental study revealed that the immersion of peeled, sliced potatoes in a solution of potassium sorbate, citric acid, and ascorbic acid followed by drainage and vacuum packaging in polyolefin multilayer bags provided a product that had a 14+ day refrigerated shelf life without the use of sulfiting agents. The treated potatoes after 14 and 20 days storage had the appearance, smell, and texture of freshly sliced potatoes, and were as white as the sulfited potatoes stored in the same type bags. The basic characteristics and causes of browning also are discussed.(wz)
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