Effect of innovative food processing technologies on microbiological quality, colour and texture of fresh‐cut potato during storage

Abstract

SummaryThe objective of this work was to find the optimal conditions that extend the shelf life of fresh‐cut potatoes using innovative food processing technologies. Potato cultivar, Longshu No. 10, was treated with high hydrostatic pressure (HHP) with 200 MPa (HHP 200) for 2, 6 and 10 min, and HHP with 400 MPa (HHP 400) for 1, 2 and 6 min; electrolysed water with pH 5.2 (EW 5.2) for 2, 5 and 10 min of soaking; and ultrasonic (US) with 200 W (US 200) for 5 and 10 min, and US with 500 W (US 500) for 5, 10 and 15 min. Microbiological quality, colour and textural changes and polyphenol oxidase (PPO) activity were determined during 12 days of storage at 4 °C. Processing technologies showed an effect on reducing the microbial load of fresh‐cut potatoes with respect to control. EW (5 min) and US (500 W for 15 min) were the best treatments in terms of colour, and these treatments did not modify the texture of the fresh‐cut potato, which make them promising for extending the shelf life of fresh‐cut potatoes. Also, the US treatment showed the lowest PPO activity.