A Review of Cooking of Potatoes (Solanum tuberosum L.) Served in Large-Scale Food-Service Systems, Including Industrial Pre-Treatments

Abstract

Potatoes (Solanum tuberosum L.) often constitute a meal’s main carbohydrate source. When consumed outside the home, dishes are often prepared in large-scale food service systems, like school canteens and hospitals. To manage the logistics of serving the required quantities of potatoes, raw tubers must be prepared by washing, industrial peeling, preservative actions, and packaging to stand transportation and storage before cooking. There are several steps of pre-treatment, packaging, transportation, and cooking techniques that differ from traditional preparation at home, and each of these steps— or more likely a combination of several steps— might contribute to reduced quality in terms of enzymatic discoloration, microbiological failure, and subsurface hardening. In this review, the effect of each of these steps on the potato tuber; from industrial peeling to steam-cooking in the large-scale food service system, has been studied to understand where the most significant quality changes occur, and to understand the combined impact of different actions.

A Deep Learning model for the identification of Potato leaf diseases using Wrapper Feature Selection and Concatenation

“…Compared to grains, the potato is a more productive crop in terms of the amount of protein, dry matter, and minerals it generates per unit of land. On the other hand, the production of potatoes is susceptible to a wide variety of illnesses, which may cause yield losses and a decline in tuber quality, ultimately leading to an increase in the price of potatoes (9). Potato crops are susceptible to various illnesses, particularly parasitic infections, which may signi cantly decrease crop output and cause severe nancial losses for farmers and producers.…”