Comparison between vacuum and modified-atmosphere packaging on dynamic analysis of flavor properties and microbial communities in fresh-cut potatoes (Solanum tuberosum L.)

Abstract

Fresh-cut potatoes are prone to browning and quality deterioration during storage, which leads to a short shelf life. In the present study, we investigated the sensory quality attributes, flavor profiles, and bacterial community composition of fresh-cut potato cubes stored at 4 °C for 18 days in vacuum packaging and 30 % CO2/70 % N2 modified-atmosphere packaging. In addition, a correlation analysis of volatile organic compounds and bacterial taxa was performed. In total, 26 types of volatile organic compounds were identified; aldehydes were considered as the main contributors to the odor, and the off-flavor was mainly described as a mixture of oily, spicy, and beany flavors. The dominant bacteria in all packaged potatoes were fermentative gram-negative bacteria Alcaligenaceae and Sphaerotilus. Notably, compared with vacuum packaging, modified-atmosphere packaging inhibited the generation and development of undesirable flavors and maintained the sensory profile of fresh-cut potatoes in a better manner during storage.