Abstract
Potato cultivars were processed as minimally processed products (MPP) and treated with different concentrations of ascorbic (AA) and citric acids (CA) in order to investigate the effect of these treatments on the overall quality of MPP from ‘Innovator’, ‘Newen INTA’ and ‘Spunta’ cultivars. Colour changes, PPO activity and bioactive compounds of fresh-cut potato differed amongst potato cultivars and treatments. ‘Innovator’ had the least colour changes and low enzymatic activity. ‘Newen INTA’ highly susceptible to browning was the one that presented the highest values of polyphenol content and antioxidant capacity. Treatments applied kept microbiological counts and global appearance during 10 days of storage. Considering the different susceptibility of cultivars to enzymatic browning, the results obtained provide crucial information to select the best treatment to keep the overall quality of MPP of these important cultivars of Southeastern Buenos Aires, Argentina, as a useful tool for the industry.
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Abbreviations
- MPP:
-
Minimally processed products
- AA:
-
Ascorbic acid
- CA:
-
Citric acid
- PPO:
-
Polyphenol oxidase
- EB:
-
Enzymatic browning
- SM:
-
Sodium metabisulphite
- FDA:
-
Food and Drug Administration
- DW:
-
Distilled water
- L*, a*, b*:
-
Lightness value, redness value and yellowness value
- ΔL*, Δa*, and Δ b*:
-
Changes in lightness, redness and yellowness, between values at each period of storage time and the value immediately after treatment (t0)
- t 0 :
-
Initial time
- ΔE*:
-
Total colour difference
- TPC:
-
Total polyphenol content
- GAE:
-
Gallic acid equivalent
- TAC:
-
Total antioxidant capacity
- TE:
-
Trolox equivalents
- TAMB:
-
Total aerobic mesophilic bacteria
- CFU:
-
Colony-forming units
- LSD:
-
Least significant difference
- PCA:
-
Principal component analysis
- ISO:
-
International Organization for Standardization
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Acknowledgements
This work was supported by Consejo Nacional de Investigaciones Científicas y Técnicas and National University of Mar del Plata. This paper is a partial fulfilment of the requirements for the degree of Doctor in Agricultural Sciences (Faculty of Agricultural Sciences, National University of Mar del Plata) of Luz Milagros García Procaccini.
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LMGP carried out the work, investigation, methodology, writing—original draft, writing—reviewing and editing preparation. MH: conceptualisation, supervision, analysis. MGG: supervision, microbiology analysis. MJM supervised the work and edited the manuscript.
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García Procaccini, L.M., Huarte, M., Goñi, M.G. et al. Ascorbic Acid and Citric Acid Treatments Increase the Shelf Life of Fresh-Cut Potato: Cultivar Effect. Potato Res. (2024). https://doi.org/10.1007/s11540-024-09737-w
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DOI: https://doi.org/10.1007/s11540-024-09737-w