Abstract
In investigating the effect of mechanical impact and storage conditions on subsurface hardening in boiled pre-peeled potatoes, potatoes (cv. Sava) were peeled using an industrial peeler, a laboratory knife peeler or a hand knife peeler, packed in polymer bags and stored at 4 to 18 °C for 6 days. Industrially peeled potatoes were significantly harder than potatoes peeled by hand or using a laboratory knife peeler. Potato hardening was not related to pectin methyl esterase activity (EC 3.1.1.11.). However, it was significantly correlated with mechanical impact from the peeler knives and by treatment in a damage barrel. Blunt knives resulted in harder potatoes than when sharp knives were used. An increase in storage temperature from 4 to 18 °C also increased subsurface hardening significantly. Maximum hardness was found below the wounded surface at a depth of 2–8 mm (average 4 mm).
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