Suitability of 4 Potato Cultivars (Solanum tuberosum L.) to be Processed as Fresh-Cut Product. Early Cultivars

Cornacchia, R.; Cabezas-Serrano, A.B.; Amodio, María Luisa; Colelli, G.

doi:10.1007/s12230-011-9206-3

Cited by 16 publications

(8 citation statements)

References 23 publications

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“…Cornacchia et al. (2011) supported such observations about certain color differences among various cultivars.…”

Section: Resultsmentioning

confidence: 81%

“…Cornacchia et al. (2011) examined potato browning of cv. Ariana, Liseta, Safrane, and Spunta stored at 5 °C/8 days and 20 °C/6 days, where they observed L * decreasing in all cultivars and other parameters’ changes differed by cultivars.…”

Section: Resultsmentioning

confidence: 99%

“…Safrane, Liseta, Ariana, and Spunta, where cv. Safrane accomplished the best suitability according to the browning potential and postcut performance in general (Cornacchia, Cabezas‐Serrano, Amodio, & Colelli, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Fresh‐cut potato quality and sensory: Effect of cultivar, age, processing, and cooking during storage

Hunjek¹,

Pranjić

Repajić

et al. 2020

Journal of Food Science

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This work examined the influence of cultivar, tubers’ age, antibrowning agent, package atmosphere, and storage time on fresh‐cut potatoes’ (FCPs) physical, chemical, and sensory properties. Potato slices of cv. Birgit and Lady Claire tubers sampled during the first, fifth, and ninth months of storage were dipped in solutions of (1) sodium chloride (1%) and (2) sodium ascorbate (2%), and stored for 8 days in (1) vacuum and (2) active modified atmosphere (MAP) (10.0% CO2, 3.0% O2, and 87.0% N2) at 10 °C. During storage, O2 and CO2 content (%) within packages was measured and samples were analyzed for weight loss, total solids (TS) and soluble solids (SS), pH, color, texture, and sensory properties of raw, boiled, fried, and baked FCP. Results showed that 9 months' aging had a significant impact on almost all investigated FCP properties, but differences among first, fifth, and ninth months were numerically feeble for some parameters in raw samples: TS changed from 22.14% to 20.98%, SS 5.53% to 6.93%, pH 6.02 to 5.98, L* 70.10 to 68.87, C* 35.75 to 36.70, H° 89.29 to 88.15, and firmness 7.25 to 8.13N. Furthermore, 9 months of aging had no significant influence on the characteristic odor of raw, boiled, fried, and baked FCP and characteristic taste of fried and baked FCP, whereas boiled FCP characteristic taste remained unchanged for 5 months of aging. Fried FCP was better sensory evaluated than baked ones, cv. Birgit was more suitable for the FCP production compared to cv. Lady Claire as well as vacuum packaging and sodium ascorbate better preserved samples quality and sensory than sodium chloride and MAP. Practical Application This study could be helpful to fresh‐cut potato (FCP) producers because results indicate that for FCP processing, along with the selection of cultivar, antibrowning agent, and packaging type, tubers’ age also requires attention. A further contribution of this research is related to the adequate way of FCP cooking, where frying shows the best results according to the quality and sensory assessment.

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“…Cornacchia et al. (2011) supported such observations about certain color differences among various cultivars.…”

Section: Resultsmentioning

confidence: 81%

Section: Resultsmentioning

confidence: 99%

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Fresh‐cut potato quality and sensory: Effect of cultivar, age, processing, and cooking during storage

Hunjek¹,

Pranjić

Repajić

et al. 2020

Journal of Food Science

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“…In addition, salads harvested at the end of day also showed higher plasticity and/or turgor pressure, which improved their resistance to processing stress. Research in this area in the recent past has focused on varietal factors, pre‐harvest factors or cultivation practices, with limited studies on the collective effect of these factors on product quality after cutting and minimally processing.…”

Section: Impact Of Harvest Related Factors On the Quality Of Raw Matementioning

confidence: 99%

Quality of fresh‐cut products as affected by harvest and postharvest operations

2018

Self Cite

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There is a rising demand for fresh-cut convenience products with high quality and nutritional standards that needs to be met by the fresh-cut industry. It is well known that harvest and postharvest handling of fresh produce has a paramount impact on its quality and storage, although most of the existing literature has focused on these impacts related only to fresh produce that is destined for the final consumers. Indeed, current harvest methods and postharvest technologies have improved fruit and vegetable handling and distribution processes by slowing down physiological processes and senescence. Nonetheless, these technologies and methods may influence the quality of fresh produce as raw material for fresh-cut processing as a result of the dynamic responses of fresh produce to handling procedures and treatments. Here, we review the existing literature on the challenges facing the fresh-cut industry, focusing on the impact of harvest, maturity, and handling of fruit and vegetables on the quality of raw materials, as well as the implications for fresh-cut products. The review also highlights areas for further research with the aim of enhancing the sensorial, nutritional and biochemical quality of such products. © 2018 Society of Chemical Industry.

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“…Polyphenol oxidase (PPO) forms compounds that are then transformed by non-enzymatic reactions into melanins, which are dark pigments responsible for a less attractive appearance and the loss of nutritional quality of potatoes (COrnaCChIa et al, 2011). On the other hand, microbial spoilage is caused by the proliferation of microorganisms limiting the safety and shelf-life of cut potatoes (BenkeBlIa, 2004).…”

mentioning

confidence: 99%

Antibrowning and antimicrobial effects of onion essential oil to preserve the quality of cut potatoes

Vázquez-Armenta¹,

Ayala-Zavala²,

Olivas³

et al. 2014

Acta Alimentaria

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This study evaluated the effect of onion essential oil (OEO) (0, 0.5, 2.5, and 5 mg ml -1 ) on microbial growth, browning decay, and sensorial appealing of cut potatoes stored for 15 days at 4 °C. Dipropyl disulphide and dipropyl trisulphide were the main constituents identified in OEO, and its application at a dose of 0.5 mg ml -1 was the most effective to prevent browning (38.5% inhibition respect to control) during storage, inhibiting PPO activity (39% respect to control) after the treatment. The higher the added OEO concentration the lower microbial growth of the treated product was, achieving a reduction of 1.27 log CFU g -1 for the 5 mg ml -1 treatment. The odour and flavour appealing of cut potatoes were well received by the panelists after 10 days of storage. Therefore, the use of OEO in cut potatoes has a potential as antimicrobial and antibrowning agent.

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Suitability of 4 Potato Cultivars (Solanum tuberosum L.) to be Processed as Fresh-Cut Product. Early Cultivars

Cited by 16 publications

References 23 publications

Fresh‐cut potato quality and sensory: Effect of cultivar, age, processing, and cooking during storage

Fresh‐cut potato quality and sensory: Effect of cultivar, age, processing, and cooking during storage

Quality of fresh‐cut products as affected by harvest and postharvest operations

Antibrowning and antimicrobial effects of onion essential oil to preserve the quality of cut potatoes

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