Quality Changes of Fresh-Cut Potatoes during Storage Depending on the Packaging Treatments

신선한 감자절편의 포장방법에 따른 저장 중 품질변화

  • Published : 2005.12.31


To investigate pertinent packaging treatment of fresh-cut potatoes (Solanum tuberosum L.), potato cubes were subjected to passive, gas exchange, and vacuum packaging conditions. Low density polyethylene film (LDPE), polypropylene film (PP), anti-fogging film (AP), and perforated film (PF) were used as passive packaging treatments. Mixed gases of 5% $CO_2/5%\;O_2$ (MA1) and 10% $CO_2/5%\;O_2$ (MA2) were applied as gas exchange packaging. Packs filled with cubes were kept at $5^{\circ}C$, and changes in weight loss, surface color, vitamin C content and sensory quality of cubes were analyzed during storage. Respiration rate of cubes was 2.11 times higher than that of intact raw potatoes at $5^{\circ}C$. Gas concentrations in passive packaging was maintained at 1-2% $O_2$ and 4-14% $CO_2$ after 7 days. Gas levels changed depending on films used. Cubes packed in PP and MA2 showed lowest weight loss and browning during storage. Firmness of cubes was not affected by packaging treatment. Vitamin C content was highest in cubes packed with AF. Cubes packed in MA2 showed highest quality upto 10days storage, followed by those packed in PP and AF.


fresh-cut potato;packaging treatment;storage;respiration;quality


  1. Ohlsson T, Bengtsson N. Modified atmosphere packaging. pp. 61-86. In: Minimal Processing Technologies in the Food Industry, Sivertsvik M, Rosnes JT, Bergslien H. (eds). Woodhead Publishing Ltd. Cambridge, England (2002)
  2. Brody AL. Controlled/Modified atmosphere/vacuum packaging of foods. Food & Nutrition Press Inc., Trumbull, CT, USA, pp. 17-38 (1989)
  3. Saltveit Jr. ME. Procedures for extraction and analyzing internal gas samples from plant tissues by gas chromatography, HortSci. 17: 878-881 (1982)
  4. Fennema OR, Karel M, Sanderson GW, Tannendaum SR, Walstra S, Whitaker JR. Water-soluble vitamin. pp. 19-46. In: Handbook of Food Analysis. Marcel Dekker, New York, NY, USA (1996)
  5. Hwang TY, Son SM, Moon KD. Screening of effective browning inhibitors on fresh-cut potatoes. Food Sci. Biotech. 11: 397-400 (2002)
  6. Sapers GM, Douglas FW. Measurement of enzymatic browning at cut surfaces and in juice of raw apple and pear fruits. J. Food Sci. 52: 1258-1262 (1987) https://doi.org/10.1111/j.1365-2621.1987.tb14057.x
  7. Ko SB. Problems and suggestions for improvement in Jeju white potato marketing. Korean J. Agric. Manag. Pol. 30: 743-765 (2003)
  8. Kim DM. Extension of freshness of minimally processed fruits and vegetables. Korean J. Hort. Sci. Technol. 17: 790-795 (1999)
  9. King Jr AD, Bolin HR. Physiological and microbiological storage stability of minimally processed fruits and vegetables. Food Technol. 43: 132-135 (1989)
  10. Saper GM, Miller RL. Control of enzymatic browning in prepeeled potatoes by surface digestion. J. Food Sci. 58: 1076-1078 (1993) https://doi.org/10.1111/j.1365-2621.1993.tb06117.x
  11. Sapers GM, Miller RL, Choi SW. Prevention of enzymatic browning in prepeeled potatoes and minimally processed mushrooms. Ch. 18, pp. 223-239. In: Enzymatic Browning and Its Prevention, Lee CY, Whitaker JR. (eds). American Chemical Society, Washington, DC, USA (1995)
  12. Gunes G, Lee CY. Color of minimally processed potatoes as affected by modified atmosphere packaging and anti browning agents. J. Food Sci. 62: 572-575 (1997) https://doi.org/10.1111/j.1365-2621.1997.tb04433.x
  13. Barth MM, Zhuang H. Packaging design affects antioxidant vitamin retention and quality of broccoli florets during postharvest storage. Post. Bio. Technol. 9: 141-150 (1996) https://doi.org/10.1016/S0925-5214(96)00043-9
  14. Sapers GM, Miller RL. Enzymatic browning control in potato with ascorbic acid-2-phosphates. J. Food Sci. 57: 1132-1135 (1992) https://doi.org/10.1111/j.1365-2621.1992.tb11281.x
  15. Diamantopoulou P, Philippoussis A. Production attributes of Agaricus bisporus white and off-white strains and the effects of calcium chloride irrigation on productivity and quality. Scientia Horticul. 91: 379-391 (2001) https://doi.org/10.1016/S0304-4238(01)00274-6
  16. Young GL, Wooster JJ. Designing packages for fresh-cut produce. Tappi Journal 79: 205-211 (1996)
  17. Ahvenainen R. New approaches in improving the shelf life of minimally processed fruit and vegetables. Trends in Food Sci. Technol. 7: 179-187 (1996) https://doi.org/10.1016/0924-2244(96)10022-4
  18. Karel M, Issenberg P, Ronisivalli L, Jurin V. Application of gas chromatogrphy to measurement of gas permeability of packaging materials. Food Technol. 17: 91-94 (1963)