Abstract
SUMMARYResearch backgroundPotato tissue is damaged during fresh-cut production, which makes fresh-cut potato susceptible to the quality loss and microbiological spoilage. At the same time, such products are desirable due to their convenience; however, they are extremely sensitive and have short shelf life. The main challenge of the fresh-cut potato industry is to find possibilities to overcome these drawbacks. UV-C treatment, known for its antibacterial activity, is a promising technique and it shows a potential to improve shelf life of fresh-cut potato products.Experimental approachThe influence of the UV-C treatment on the safety and quality, as well as sensory traits of fresh-cut potato (Solanum tuberosum L. cv. Birgit) during storage was examined. For this purpose, 0-, 3-, 5- and 10-min UV-C irradiation was applied on vacuum-packed potato slices pretreated with sodium ascorbate solution. During 23 days of storage at (6±1) °C, microbiological, physicochemical and sensory properties of raw samples were monitored, along with sensory properties of boiled and fried fresh-cut potatoes.Results and conclusionsThe 5- and 10-min UV-C treatments significantly reduced microbial growth, increased total solids and lightness (L*), and positively affected odour and firmness of raw potatoes. Cooked UV-C-treated samples were described with more pronounced characteristic potato odour and taste. Overall, UV-C-treated fresh-cut potato retained its good quality and sensory traits up to 15 days at (6±1) °C.Novelty and scientific contributionTo the best of our knowledge, this is the first scientific article dealing with the effect of UV-C light on durability (safety, quality and sensory traits) of fresh-cut potato cv. Birgit and its suitability for boiling and frying. In general, UV-C treatment is a known antimicrobial technique, but its application on fresh-cut potato is poorly explored. Results confirmed that vacuum-packed fresh-cut potato treated only with UV-C and sodium ascorbate as anti-browning agent, without the addition of chemical preservatives, had twofold longer shelf-life at (6±1) °C than the fresh-cut potato not treated with UV-C. Fresh-cut potato treated with UV-C retained good overall quality and sensory properties either raw, boiled or fried. Results of this study could also be useful for producers in terms of potential UV-C application as a strategy for prolonging the shelf-life of fresh-cut potato.
Highlights
The popularity and commercial importance of the fresh-cut (FC) products are growing due to extreme convenience in home meals preparation and catering industry as well as in many other food services
Results proved that fresh-cut potato (FCP) treated with UV-C without addition of chemical preservatives and associated only with the effect of sodium ascorbate and vacuum packaging, can provide two-fold longer shelf-life at (6±1) °C when compared to UV-C untreated FCP
Aerobic mesophilic bacteria affected by UV-C treatment and storage time The total aerobic mesophilic bacteria count (AMBC) in untreated and UV-C treated raw FCP during storage is presented in www.ftb.com.hr
Summary
The popularity and commercial importance of the fresh-cut (FC) products are growing due to extreme convenience in home meals preparation and catering industry as well as in many other food services. The FC fruits and vegetables are processed only by washing, trimming, peeling and/or cutting, and packaged to maintain its freshness and high nutritional value [1] They are susceptible to microbial growth, water loss, off-odour, tissue softening, browning and general loss of quality what makes them very perishable and limits its shelf-life [2]. Fresh-cut potato (FCP) presents potentially interesting potato product [4] and many studies have been dealing with finding solutions to preserve quality and safety of FCP as well as to extend its shelf-life For this purpose, appropriate cultivar, anti-microbial and antibrowning agents, packaging materials and conditions as well as storage conditions have been researched [5,6]. For extending shelflife of FC products it is necessary to evaluate the optimal doses of UV-C irradiation considering the properties of the plant and already mentioned anti-browning agents, packaging materials and packaging conditions as well as storage conditions
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