Suitability of five different potato cultivars (Solanum tuberosum L.) to be processed as fresh-cut products

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

doi:10.1016/j.postharvbio.2009.03.009

Cited by 78 publications

(52 citation statements)

References 28 publications

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“…Since the differences in content and types of phytochemicals (phenols and antioxidants) and in enzyme activity depend on variety, the browning susceptibility of fresh-cut potatoes may differ from cultivar to cultivar (Mattilia et al 1993;Cantos et al 2002;Cabezas-Serrano et al 2009). Cabezas-Serrano et al (2009) reported that varieties characterized by a low phenol content and PPO activity, and high antioxidant activity and sugar content, also showed less color changes and lower incidence of browning .…”

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“…Cabezas-Serrano et al (2009) reported that varieties characterized by a low phenol content and PPO activity, and high antioxidant activity and sugar content, also showed less color changes and lower incidence of browning . In their study on late varieties, 'Marabel' showed the best potential in terms of storability and appearance, followed by 'Agata', 'Vivaldi', and 'Agria', while 'Almera' was the least suitable to be used as fresh-cut, despite its high content in ascorbic acid and high antioxidant activity, most probably because of its high phenol content and PAL activity.…”

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

et al. 2011

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The study of the suitability of potato cultivars to be processed as fresh-cut is the first step to obtain a fresh-cut product of high quality. In this study, 4 different early potato cultivars ('Ariana', 'Liseta', 'Safrane' and 'Spunta') were cut and stored for 8 days at 5°C and for 6 days at 20°C with the aim to investigate their browning potential and their postcutting performance on the basis of their initial quality attributes such as color, polyphenol oxidase (PPO) activity, total phenolics, ascorbic acid contents, sugar composition and antioxidant activity (AOX). In addition, color changes and general appearance were monitored during storage, and a study of the correlations among monitored parameters was carried out. Results showed that 'Safrane' had the least color changes and browning incidence. At 5°C, 'Safrane' showed only about 1% variation in L*, statistically lower than 'Spunta' (3.6%) and 'Ariana' (5.1%), and presented the lowest variation in a* value (about 50% vs. 70% for all other cultivars). At 20°C, 'Safrane' and 'Liseta' showed a lower decrease in L* (5.6 and 6.2%, respectively) and ΔE values, (6.0 and 6.1%, respectively), but 'Spunta' and 'Ariana' were the cultivars with the highest decrease in these parameters. 'Safrane' also received the highest appearance score during the first days of storage at both storage temperatures, and had a high ascorbic acid content (31.2 mg/100 g fw) and antioxidant activity (26.6 mg TE/100 g fw). 'Liseta' and 'Ariana' showed intermediate potential in terms of storability and appearance, while 'Spunta' was the least suitable to be used as fresh-cut.

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

et al. 2011

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“…12, 97.82, respectively), and this trend is maintained during storage time for blanching treatments. Cabezas-Serrano et al (2009) also found lower L* values for Agata, but the H* value for this cultivar was higher than in Marabel, Agria, and Almera. Our results are consistent with those findings; a higher H* value indicates that the potato flesh is less yellow.…”

Section: Effect Of the Treatments On Color And Firmness In Vacuum Pacmentioning

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A First Approach of Using Ultrasound as an Alternative for Blanching in Vacuum-Packaged Potato Strips

Amaral

Benedetti

Pujolà

et al. 2016

Food Bioprocess Technol

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The effect of ultrasound (US) (40 kHz, 200 W, 3 min), blanching (85°C, 3.5 min), and the combination of both methods was evaluated on the quality of vacuumpackaged potato strips stored at 3 ± 1°C for up to 10 days. For this study, two cultivars of potatoes were assessed. For blanched Agata samples, the lightness (L*) decreased over 12 % (p < 0.05). Moreover, their hue increased up to 100, obtaining lesser yellow potato strips. In contrast, US did not affect the hue values. The losses of firmness of blanched potato strips were notable (35 % for Agata and 51 % for Agria), whereas US did not change this property (p < 0.05). Nevertheless, no significant differences were found in the total starch content at 10 days. Agata and Agria showed different metabolic behaviors of sucrose in the refrigerated storage. Therefore, Agria cultivar retained better color after frying. These results suggest that US had less impact on color and improve the firmness in vacuum-packaged potato strips with no added chemicals.

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“…During processing cells are damaged and their intercellular content is released, liberating sugars and phenolic compounds, which become a substrate for enzymes and a source of nutrients for spoilage microorganisms (Erturk & PICha, 2006). For this reason, enzymatic browning and microbial spoilage are considered as the main causes of quality loss of cut potatoes (CaBezas-SerranO et al, 2009).…”

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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 five different potato cultivars (Solanum tuberosum L.) to be processed as fresh-cut products

Cited by 78 publications

References 28 publications

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

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

A First Approach of Using Ultrasound as an Alternative for Blanching in Vacuum-Packaged Potato Strips

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

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