EFFECTS OF PREPARATION PROCEDURES, PACKAGING AND STORAGE ON NUTRIENT RETENTION IN PEELED POTATOES

The effects of preparation procedures and packaging on vitamin C, diet ary fibre, sugars, ash and moisture contents were studied in prepeeled packaged potatoes during two cultivation seasons. The potato cultivar s Bintje, Van Gogh and Nicola were studied. Potatoes of the Nicola cul tivar had the highest initial vitamin C and sugar contents. Retention of nutrient contents in packaged, prepeeled potatoes was very good aft er a 7-day storage period. Vitamin C contents were higher in packaged potatoes than in fresh tubers when ascorbic acid was used in the washi ng solution but the levels decreased during the 7-day storage period. When calcium chloride was added as well into the washing solution vita min C contents remained high throughout the storage period. These resu lts show that it is possible to preserve the nutritional contents of p ackaged potatoes over a 7-day storage period. Cooking decreased vitami n C contents by about 30% and keeping the potatoes hot for 1 h after c ooking decreased vitamin C contents a further 10%. (C) 1998 SCI.