Modified Atmosphere Packaging of Pre-Peeled Potatoes

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Date
1994
Authors
Davidsont V.
Walingo A.
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Abstract
In a study to determine the effect of product-generated atmosphere on the quality of hand-peeled potatoes Peeled potatoes were dipped in an antioxidant solution, packaged in low density polyethylene packages and stored at 4C for 10 day Modified atmospheres generated by produce respiration and Agele" (Oxygen Scavenger) in the package were monitored daily. Potato colour and microbial load were assessed at the end of Storage. A .simple modified atmosphere packaging model was used to represent the gas composition inside the packages of the pre-peeled potatoes. Little effect of the antioxidant, Ageless or the generated atmosphere in controlling enzymatic browning and microbial load of peeled potatoes was observed. The model predicted the CO2 concentration reasonably well in the packages. However, it tended to initially overestimate the O2 concentration, after which a period of reasonable agreement between the model and experimental O2 gas composition was obtained.
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East African Agricultural And Forestry Journal, 60 (No. 1 & 2), p. 67-74
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