Summary and Conclusions
Restaurateurs now recognize the well-established pre-peeled potato industry as a good source of potatoes to fill all their needs except for baking. The present methods of preserving peeled potatoes against discoloration are adequate to meet the demands of the restaurant and institution trade. Such difficulties as keeping the product in good condition for the longer time required in retail merchandising, and adequately educating consumers concerning the product, are preventing the distribution of pre-peeled potatoes in consumer packs.
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Literature Cited
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Laboratories of the Bureau of Agricultural and Industrial Chemistry, Agricultural Research Administration, United States Department of Agriculture, Washington, D. C.
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Treadway, R.H., Olson, R.L. Treatment and packaging of pre-peeled potatoes. American Potato Journal 30, 283–288 (1953). https://doi.org/10.1007/BF02860355
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DOI: https://doi.org/10.1007/BF02860355