COLOR OF MINIMALLY PROCESSED POTATOES AS AFFECTED BY MODIFIED ATMOSPHERE PACKAGING AND ANTIBROWNING AGENTS

Minimal processing of potatoes was studied by using different treatmen ts of cut potatoes in combination with modified atmosphere packaging. Different packaging materials and peeling methods were evaluated. An L -cysteine (0.5%) and citric acid (2%) mixture prevented browning of po tatoes effectively. Active modification of the atmosphere inside the p ackage was necessary to achieve extended shelf-life. Nitrogen flushing was more effective than other gas treatments with a highly permeable multilayered polyolefin packaging material. Hand peeling and lye peeli ng resulted in better quality, but abrasion peeling was undesirable fo r fresh potatoes. The shelf-life of the minimally processed products c ould be extended to nearly 3 wk under refrigerated storage.