The effect of packaging material and storage period on microwave-dried potato (Solanum tuberosum L.) cubes

Abstract

The effect of three packaging materials (transparent biaxially oriented polypropylene laminate (BOPP); semitransparent BOPP; polyethylene-polyamide (PE-PA) laminate) in three packaging conditions (vacuum, N 2 , natural atmosphere) and in two temperature treatments (blanching in hot water; steam) on microwave-dried potato (Solanum tuberosum L.; Solanaceae) cubes was studied. After storage for 60 and 120 days, the amount of ascorbic acid (AA), shrinkage and rehydration were determined. Dried potato cubes packaged under N 2 atmosphere had the highest rehydration value (3.142 %). Since there is a direct relationship between the amount of water loss and shrinkage, samples packaged in PE-PA laminate packages under vacuum showed 4.947 % less shrinkage than transparent BOPP or semi-transparent BOPP due to low permeability of these packages. Potatoes stored for 120 days resulted in 7.89 % more shrinkage than those stored for 60 days. The least loss in AA occurred in PE-PA laminate packaging. The shelf-life of potato cubes can be increased and their quantitative and qualitative characteristics can be best preserved by package-drying in PE-PA laminate under vacuum conditions.

Studying the effect of potato products in extending the period of potato storage

“…According to FAO standards, bio-pesticides are defined as typically natural compounds or means of genetic modification, including biochemical pesticides (pheromones, hormones, plant regulators, insect growth regulators) and microbial pesticides (fungi), bacteria or genetically modified microorganisms) do not contain antibiotic agricultural preparations. Samples were evaluated at the Institute of Bioorganics, and the High-Performance Liquid Chromatography (HPLC) were employed to detect water-soluble vitamins [5,[7][8][9]. Following conditions for chromatographic analysis were considered: moving phase (gradient mode) -acetonitrile buffer solution pH = 2.92 (4%: 96%) 0-6 minutes, (10%: 90%) 6-9 minutes, (20%: 80%) 9-15 minutes, (4%: 96%) 15-20 minutes.…”

“…The main fungal diseases affecting the crop are late blight, early blight, black scurf, fusarium dry rot, wart, powdery mildew and charcoal rot. Such diseases are common in many countries and can lead to a significant decrease in potato production [5,8,9]. Furthermore, salt resistance of plants is a large and multifaceted problem.…”

“…Many salts alter the metabolism and allow plants to accumulate toxic byproducts, which in turn leads to salt poisoning, which affects the accumulation of chlorophyll, resulting in the loss of some parts of the leaf. It becomes incapable of accumulating organic matter [2,5]. Other changes are observed in the plant: a decrease in tissue moisture, loss of growth points, increasing necrosis, and others.…”

“…The high content of sugar in the potato tuber has a negative effect on its taste. Because when the tuber is processed, the sugar dissolves quickly, reacts with substances formed by the breakdown of protein, giving it a dark brown color, and reduces the quality [3,[5][6][7][8][9]. The amount of sugar in the tuber depends on the variety of potato and its degree of maturity.…”

“…During the winter storage of tubers, the content of vitamins is reduced by 2-3 times, and peeled potatoes lose 25% of vitamin C, whereas not peeled may lose 20% of vitamin content. It is advisable to apply mineral fertilizers in the right proportions to reduce the darkening of the potato flesh [5,6,9,[15][16][17]. The mechanical composition of the tubers increases the darkening of the potato flesh when grown in heavy soils with high nitrogen and chlorine E3S Web of Conferences 258, 04021 (2021) UESF-2021 https://doi.org/10.1051/e3sconf/202125804021 fertilizers [9,11].…”