Food and Fermentation Industries >

2022 , Vol. 48 >Issue 9: 208 - 215

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030419

Shelf quality changes of fresh-cut potatoes during storage

  • XU Chao ,
  • ZHAO Yaqi ,
  • WANG Qing ,
  • ZUO Jinhua ,
  • YUAN Shuzhi ,
  • LIU Jie ,
  • YAN Ruihe ,
  • FENG Bihong
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  • 1(College of Agriculture, Guangxi University, Nanning 530000, China)
    2(Institute of Agricultural Products Processing and Food Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Vegetable Research Institute, Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China),Ministry of Agriculture, Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, Beijing 100097, China)
    3(Inner Mongolia Huasong Agricultural Technology Co.Ltd., Chifeng 024000, China)

Received date: 2021-12-15

  Revised date: 2022-01-10

  Online published: 2022-05-26

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Abstract

To prevent the waste of fresh-cut potato products caused by excessive storage, the effect of different storage times 0, 30, 60, and 90 d on the quality of fresh-cut potato was investigated with ‘Huasong No. 7’ in this study. The results showed that with the extension of potato tuber storage time, the shelf life of potato chips was shortened. The a* value, browning index, ethylene release and lignin content increased, while the L* value, respiratory intensity, hardness, phenols, and flavonoids content decreased. Moreover, the activities of phenylalanine ammonia-lyase, 4-coumaric acid CoA ligase, cinnamate hydroxylase, peroxidase and polyphenol oxidase increased with the shelf life of the products. Further correlation analysis showed that chlorogenic acid was the main substrate of enzymatic browning during fresh-cut product shelf life. In conclusion, the longer the storage time, the shorter the shelf life of fresh-cut potato. The shelf life was 3 d after stored 30 d and was about 1-2 d after stored 60 d and 90 d. The potato tubers with shorter storage time can be cut more effectively. This study clarified the quality deterioration law of potato tuber fresh-cut products in different storage periods, and provided a reference basis for formulating a reasonable shelf sales plan of fresh-cut products.

Key words： potato; browning; fresh-cut; quality; phenolics

Cite this article

XU Chao , ZHAO Yaqi , WANG Qing , ZUO Jinhua , YUAN Shuzhi , LIU Jie , YAN Ruihe , FENG Bihong . Shelf quality changes of fresh-cut potatoes during storage[J]. Food and Fermentation Industries, 2022 , 48(9) : 208 -215 . DOI: 10.13995/j.cnki.11-1802/ts.030419

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