Abstract
[Objective] To obtain the best preservation technology of fresh-cut potatoes. [Methods] 'Dutch 15' potatoes were taken as the research object. The quality of fresh-cut potatoes under vacuum packaging (VP) and atmospheric PET packaging is evaluated after 72 hours of storage at 4 and 20℃. Parameters such as mass loss rate and hardness and changes in appearance and color are measured. The effects of immersion treatments with different concentrations of ascorbic acid (AsA) on the preservation of fresh-cut potatoes are investigated. Finally, the synergistic preservation effect of VP and 0.5 g/100 mL AsA on fresh-cut potatoes is evaluated. [Results] The combination of VP and 4℃ storage better maintains the hardness of fresh-cut potatoes, slows down the decline in brightness and total color difference, and reduces the mass loss rate during storage. The 0.5 g/100 mL AsA treatment significantly delays the browning of fresh-cut potatoes. When VP is combined with 0.5 g/100 mL AsA treatment under 4℃ storage conditions, fresh-cut potatoes exhibit the lowest mass loss rate and the best color retention. [Conclusion] The best preservation conditions for fresh-cut potatoes are 0.5 g/100 mL AsA treatment plus VP and subsequent storage at 4℃.
Publication Date
9-25-2025
First Page
93
Last Page
99
DOI
10.13652/j.spjx.1003.5788.2024.81093
Recommended Citation
Xinyi, WEI; Shutao, LIU; and Ronghui, FANG
(2025)
"Effect of preservation methods on the quality of fresh-cut potatoes,"
Food and Machinery: Vol. 41:
Iss.
8, Article 13.
DOI: 10.13652/j.spjx.1003.5788.2024.81093
Available at:
https://www.ifoodmm.cn/journal/vol41/iss8/13
References
[1] 许慧娇.鲜切马铃薯保鲜技术研究进展 [J].农产品加工,2021(10):70-72.XU H J.The research progress of fresh-cut potato preservation technology [J].Farm Products Processing,2021 (10):70-72.
[2] 石钰琢,杨松,黄栋,等.鲜切果蔬物理保鲜技术研究进展 [J].食品科技,2023,48(7):37-42.SHI Y Z,YANG S,HUANG D,et al.Advances on physical preservation technology of fresh-cut fruits and vegetables [J].Food Science and Technology,2023,48(7):37-42.
[3] 李彩云,李洁,严守雷,等.果蔬酶促褐变机理的研究进展 [J].食品科学,2021,42(9):283-292.LI C Y,LI J,YAN S L,et al.Progress in research on the mechanism of enzymatic browning in fruits and vegetables [J].Food Science,2021,42(9):283-292.
[4] AKRAM N A,SHAFIQ F,ASHRAF M.Ascorbic acid-a potential oxidant scavenger and its role in plant development and abiotic stress tolerance [J].Frontiers in Plant Science,2017,8:613.
[5] 刘鑫洋.甜玉米真空包装技术及货架期预测模型研究 [D].无锡:江南大学,2022:7-8.LIU X Y.Study on vacuum packaging technology and shelf life prediction model of sweet corn [D].Wuxi:Jiangnan University,2022:7-8.
[6] 巩玉芬.不同温度贮藏对鲜切蔬菜品质变化的影响及其货架期预测模型的建立 [D].天津:天津商业大学,2014:5.GONG Y F.Effect of temperature on the quality characters of fresh-cut vegetables and the predictive model construction of the shelf-life [D].Tianjin:Tianjin University of Commerce,2014:5.
[7] 刘程惠,胡文忠,姜爱丽,等.不同贮藏温度下鲜切马铃薯的生理生化变化 [J].食品与机械,2008,24(2):38-42.LIU C H,HU W Z,JANG A L,et al.Physio-biochemical changes of fresh-cut potato at different storage temperatures [J].Food & Machinery,2008,24(2):38-42.
[8] MENG X Y,ZHANG M,ADHIKARI B.Extending shelf-life of fresh-cut green peppers using pressurized argon treatment [J].Postharvest Biology and Technology,2012,71:13-20.
[9] 索慧敏,黄欢,王杰,等.氯化钙对超高压处理的鲜切马铃薯硬度改善效果的研究 [J].中国粮油学报,2021,36(10):29-34.SUO H M,HUANG H,WANG J,et al.Effect of calcium chloride in the improvement of the hardness of fresh-cut potato treated by ultra-high pressure [J].Journal of the Chinese Cereals and Oils Association,2021,36(10):29-34.
[10] SHEN X,ZHANG M,FAN K,et al.Effects of ε-polylysine/chitosan composite coating and pressurized argon in combination with MAP on quality and microorganisms of fresh-cut potatoes [J].Food and Bioprocess Technology,2020,13(1):145-158.
[11] 刘欢,赵焓羽,周飘飘,等.1-MCP 和短波紫外线照射处理结合真空包装对鲜切莴笋保鲜效果的影响 [J].食品研究与开发,2022,43(15):78-86.LIU H,ZHAO H Y,ZHOU P P,et al.Combination treatment of fresh-cut asparagus lettuce by 1-methylcyclopropene,short-wave ultraviolet radiation and vacuum packaging [J].Food Research and Development,2022,43(15):78-86.
[12] 方宗壮,段宙位,窦志浩,等.真空包装结合低温处理对鲜切菠萝贮藏品质的影响 [J].食品工业科技,2018,39(6):259-264.FANG Z Z,DUAN Z W,DOU Z H,et al.Effects of different vacuum packaging treatment with low temperature on storage quality of fresh-cut pineapple [J].Science and Technology of Food Industry,2018,39(6):259-264.
[13] 徐冬颖,周福慧,蒋海峰,等.真空包装结合避光处理对鲜切马铃薯的品质影响 [J].食品科学,2020,41(13):184-192.XU D Y,ZHOU F H,JIANG H F,et al.Effect of vacuum combined with light-proof packaging on quality of fresh-cut potatoes [J].Food Science,2020,41(13):184-192.
[14] LIU C H,CHEN C,JIANG A L,et al.Effects of plasma-activated water on microbial growth and storage quality of fresh-cut apple [J].Innovative Food Science & Emerging Technologies,2020,59:102256.
[15] 刘程惠,李雯,姜爱丽,等.不同真空包装材料对鲜切甘薯品质的影响 [J].包装工程,2023,44(9):62-70.LIU C H,LI W,JIANG A L,et al.Effects of different vacuum packaging materials on quality of fresh-cut sweet potatoes [J].Packaging Engineering,2023,44(9):62-70.
[16] 王莉,姜微波,冯双庆.贮藏温度与包装方式对切割生菜品质的影响 [J].食品科学,2004,25(1):177-179.WANG L,JIANG W B,FENG S Q.Effects of temperature and packaging method on storing quality of shredded iceberg lettuce (Lactuca sativea L.) [J].Food Science,2004,25(1):177-179.
[17] WOOLFSON K N,ZHUROV V,WU T,et al.Transcriptomic analysis of woundhealing in Solanum tuberosum (potato ) tubers:evidence for a stepwise induction of suberin-associated genes [J].Phytochemistry,2023,206:113529.
[18] ZHOU F H,XU D Y,LIU C H,et al.Ascorbic acid treatment inhibits wound healing of fresh-cut potato strips by controlling phenylpropanoid metabolism [J].Postharvest Biology and Technology,2021,181:111644.
[19] 王艳,汤卫东,张亮.壳聚糖 +植酸复合涂膜对鲜切哈密瓜保鲜效果的影响 [J].食品科技,2022,47(4):48-53.WANG Y,TANG W D,ZHANG L.Preservation effect of natural film with chitosan combining phytic acids on fresh-cutting cantaloupe [J].Food Science and Technology,2022,47(4):48-53.
[20] 胡盼盼.不同预涂膜方式对鲜切马铃薯贮藏品质的影响 [J].食品研究与开发,2021,42(24):135-140.HU P P.Effects of different precoating methods on quality of stored fresh-cut potatoes [J].Food Research and Development,2021,42(24):135-140.
[21] 邓钦予,张杨涛,郑果,等.外源抗坏血酸对鲜切竹根姜保鲜特性的影响 [J].中国食品添加剂,2023,34(5):176-183.DENG Q Y,ZHANG Y T,ZHENG G,et al.Effects of exogenous ascorbic acid on fresh-keeping characteristics of fresh-cut Zhugen ginger [J].China Food Additives,2023,34(5):176-183.
[22] MANJU S,JOSE L,SRINIVASA GOPAL T K,et al.Effects of sodium acetate dip treatment and vacuum-packaging on chemical,microbiological,textural and sensory changes of Pearlspot (Etroplus suratensis ) during chill storage [J].Food Chemistry,2007,102(1):27-35.
[23] 张智宏,杨逸凡,韩新阳,等.预制菜包装技术的研究进展[J].包装工程,2023,44(9):1-9.ZHANG Z H,YANG Y F,HAN X Y,et al.Research progress on packaging technology of prepared food [J].Packaging Engineering,2023,44(9):1-9.
[24] XU D Y,ZUO J H,LI P Y,et al.Effect of methyl jasmonate on the quality of harvested broccoli after simulated transport [J].Food Chemistry,2020,319:126561.