Effect of anti‐browning agents and package atmosphere on the quality and sensory of fresh‐cut Birgit and Lady Claire potato during storage at different temperatures

The influence of cultivar, anti-browning agents, package atmosphere, storage time and temperature on quality and sensory of fresh-cut potatoes (FCP) were investigated. Slices of cv. Birgit and Lady Claire were dipped in water, sodium chloride solution (1 %) and sodium ascorbate solution (2 %) and stored under air, vacuum and active modified atmosphere at 3 °C and 10 °C for 10 days. Dry matter, pH, color and texture properties, gas composition within packages and microbial activity were monitored during storage. Also, raw and boiled FCP were sensory evaluated. Examined influences significantly affected majority of FCP properties. Generally, sodium ascorbate showed more efficiency in browning prevention, as well as vacuum-packaged samples were more acceptable. Storage at 3 °C did not have significantly better effect compared to storage at 10 °C. FCP quality and sensory retained well till the 8th day of storage. Cv. Birgit demonstrated greater potential for FCP production.