Abstract
Potato chips packaged in oriented polypropylene/low-density polyethylene/polyvinylidine chloride, high-density polyethylene/ethylene vinyl acetate plus a UV-light-absorbing compound, or high-density polyethylene/ethylene vinyl acetate plus a titanium dioxide light-barrier constructions developed distinct oxidized flavors within 7 d when stored at 21°C, 55% relative humidity, and under 140–230 ft candles of continuous fluorescent lighting. Potato chips stored under the same conditions that were packaged in a high-density polyethylene plus titanium dioxide and a brown light-absorbing pigment construction or an aluminum foil/polyethylene construction were stable throughout 10 weeks of storage. Oxygen-barrier film characteristics did not influence the oxidative stability of the air-packaged potato chips.
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