Effect of Heat Treatment and Dipping Solution Combination on the Quality of Peeled Potato 'Jopung'

Vacuum packaging induces high CO and low O levels to control browning of peeled potato (Solanum tuberosum). However, the presence of high CO and low O concentration may develop off-odor. A method that reduces browning and off-odor development was investigated in this study. Stored potatoes 'Jopung' at 5 were heat treated (24 h at 30, 3 h at 45, or non-heated), peeled, and immersed in either tap water or additive solution (with 300 mg.L citric acid and 100 mg.L sodium chloride) for 3 h. Samples were then vacuum-packaged with 80 m Ny/PE film and stored at 10 for up to 5 days. No difference was found in gas composition, off-odor, and sensorial evaluation in heat treated samples between tap water and additive solution treatments. Mild heat treatment (24 h at 30) regardless of additive treatment was effective in reducing CO concentrations and off-odor development in the packaged samples throughout the storage period. The heat treatment also delayed browning of peeled potatoes and maintained the highest overall quality score in sensory test. Results indicated that mild heat treatment at 30 before peeling can be a practical method to delay browning and off-odor development of 'Jopung' potato.