Abstract
AbstractThe effect of chemical preservatives (sodium bisulphite, citric acid, ascorbic acid, potassium sorbate and sodium erythorbate) on microbial growth and surface colour during refrigerated storage of pre‐peeled potatoes packaged in plastic films of different gas permeabilities was studied.For storage periods shorter than 2 weeks, treatment with sodium bisulphite was essential when polyethylene film was used.When the storage times required are longer than 2 weeks, vacuum packaging and films of low gas permeablility must be used. Sodium bisulphite can be replaced by citric acid, ascorbic acid, or mixtures of citric and ascorbic acids with potassium sorbate, without any significant change in cost.
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