Effect of Preservative Agents on the Respiration Rate of Minimally Processed Potato (Solanum tuberosum cv. Monalisa)

Abstract

The shelf life of minimally processed potatoes (MPP) is limited by enzyme-catalyzed browning reactions, with the increase in respiration being another factor that affects quality retention of this product. Sulfites are commonly used as effective preservative agents in minimally processing potatoes, but ascorbic acid and citric acid are considered natural sulfite substitutes and more accepted by consumers. The aim of this study was to study the effect of combinations of the preservative agents cited above (sodium metabisulfite 0.1% and 0.5%; citric acid 0.1% and 0.5%; ascorbic acid 0.5%) on the respiration rate of MPP (cv. Monalisa) processed at both ambient and refrigerated temperatures. The results have revealed that there is a significant effect of dipping treatment and temperature on respiration rate of MPP. Sodium metabisulfite (SM) reduces respiratory activity up to 0.8 mL/kg/h. The addition of either citric or ascorbic acid enhanced the effect of SM on the reduction of the respiration rate of MPP. The strongest effect (up to 3.3 mL/kg/h) was observed when a combination of all 3 agents at the higher concentrations was employed at a temperature of 18 degrees C.

Postharvest treatment of antioxidant reduces lenticel browning and improves cosmetic appeal of mango (Mangifera indica L.) fruits without impairing quality

“…Similarly, among treatments, lowest respiration rate was recorded in the fruits treated with ascorbic acid treatment @150 ppm, whereas, the untreated (control) fruits have exhibited the highest respiration rate (Table 3). Our results are in line with the work of Petri et al (2008) who reported the decrease in respiration rate by the use of preservatives including ascorbic acid. A slight increase in respiration rate at higher concentration of ascorbic acid may be directly correlated with the extent of disease incidence.…”

Reassessment of treatments to retard browning of fresh-cut Russet potato with emphasis on controlled atmospheres and low concentrations of bisulphite

“…2), consistent with data of Petri et al (2008). The AA + CIA treatment, however, resulted in respiration rates consistently higher than those of untreated slices (Fig.…”

Combined Application of Antibrowning, Heat Treatment and Modified‐Atmosphere Packaging to Extend the Shelf Life of Fresh‐Cut Lotus Root

“…Based on the results of gas‐composition change, the sample dipped in AA + CM might be assumed to have the lowest respiration rate of the samples tested. It has been reported that because of the antioxidant capacity of AA and chamomile extract, they could lower respiration rate by affecting enzymes of the oxidative phosphorylation pathway (Petri and others ; Wessels and others ).…”