Hurdle technology for shelf stable minimally processed potato cv. Agria.

Abstract

Chemical treatments in combination with modified atmosphere packaging and cold storage was employed as hurdles for control of microorganisms and extending shelf life of minimally processed potatoes in this study. Washed and hand-peeled potatoes were treated with NaCl (1%) + Na-metabisulphite (1500 ppm), chlorinated (150 ppm, pH: 6.8, 5 min) and rinsed with water. They were divided into two lots and subjected to the following treatments: dip in solutions containing 1.5% citric acid and 0.5% L-cysteine + 1% citric acid. The samples were packaged at two different gas combinations and stored at 4 to 6 oC for 14 days. The weight loss of samples packaged under N2 was lower than the samples packaged under N2 and CO2. Also L-cysteine was more effective than citric acid for limiting weight loss by repressing metabolic activity. L-cysteine treatment with packaging under N2 and CO2 atmosphere had positive effects for protecting overall quality. Browning inhibited up to two weeks with the help of chemical inhibitors. Rapid increase of total coliform bacteria count after 8 th day (especially in control samples) made inconsumable of these samples. However, citric acid treatment prolonged the shelf life up to two weeks. As sensorial, L-cysteine treated samples were rejected in terms of odour, but preferred in terms of colour and appearence.