Control of respiration and color modification on minimally processed potatoes by means of low and high O2/CO2 atmospheres
2008
Angós Iturgaiz, Ignacio | Virseda Chamorro, Paloma | Fernández García, Teresa | Tecnología de Alimentos | Elikagaien Teknologia | Universidad Pública de Navarra / Nafarroako Unibertistate Publikoa
This study has demonstrated the potential of several controlled atmospheres for reducing the respiration rate and browning in minimally processed potatoes (cv. Monalisa) during a 14-day storage period at 4 ◦C. The gas combinations tested were 2.5/0, 2.5/5, 5/0, 5/10, 10/0, 10/10, 80/0, 80/10, 80/20, 90/0, and 90/10 (kPa O2/kPa CO2; N2 balance). Compared to the control atmosphere (synthetic air), minimally processed potatoes stored under the controlled atmosphere composed of 80 kPa O2/10–20 kPa CO2 afforded the best results in terms of reduced respiration rates (−68% RO2 and −84% RCO2), antibrowning activity (−35% in total surface color change), and mechanical properties (−37% potato hardening) after storage at 4 ◦C for 14 days. Significant decreases in acidity (higher pH values) compared to the fresh product were found at the end of the storage in the minimally processed potatoes stored under low O2/high CO2 and high O2/high–low CO2 conditions. In contrast, dry matter determinations showed no water losses in any of the experimental gas treatment batches.
Afficher plus [+] Moins [-]Financial support of the senior author under the research grant program funded by the Public University of Navarre and for use of its research facilities at the Food Technology Department.
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