Abstract
French-fry style potato strips were immersed for varying lengths of time in five concentrations of sodium bisulphite solutions. The residual sulphur dioxide in the strips increased with increasing strength of solution but not with increasing time of immersion. Potatoes peeled by hand had much lower residues of sulphur dioxide than abrasion peeled samples due probably to the smoother surface of the former. Potato strips dipped in sulphite solutions buffered at pH values from 4 to 10 showed decreasing residues of sulphur dioxide with increasing pH value. No residues were detectable at pH values of 8 and 10. Taste panels could detect a sulphite flavor in cooked mashed potatoes which had a sulphite content of 115 ppm in the raw product. No off-odor could be detected in samples containing 87 ppm sulphur dioxide.
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