Vacuum packaging and ascorbic acid synergistically maintain the quality and flavor of fresh-cut potatoes

The objective of the present study was to determine the effect of vacuum packaging (VP) combined with immersion in 5 g L-1 ascorbic acid (AsA) on the quality of fresh-cut potatoes during storage. Results indicated that VP + AsA treatment decreased the degree of browning, inhibited weight loss, maintained firmness, and reduced the levels of respiration and ethylene generation. The VP + AsA treatment suppressed the accumulation of malondialdehyde and reactive oxygen species in fresh-cut potatoes, reduced the level of phenolics, and delayed the increase of glucose, fructose, and sucrose contents. An assessment of the taste and flavor of the fresh-cut potatoes was determined using electronic tongue and GC-MS. Results indicated that the VP + AsA treatment maintained both parameters (taste and flavor) of fresh-cut potatoes. Notably, most of the identified volatile compounds were products of lipid degradation, and VP + AsA treatments inhibited the aldehydes generated by the degradation of fatty acids, thus suppressing the development of rancid off-flavor in fresh-cut potatoes. The collective results indicate that the VP + AsA is a promising preservation treatment, which can be used to prolong the shelf-life of fresh-cut potatoes.

Automated summary

The combination of vacuum packaging and ascorbic acid immersion treatment showed positive effects on the quality of fresh-cut potatoes during storage. It reduced browning, weight loss, and the levels of respiration and ethylene generation, while maintaining firmness. The treatment also suppressed the accumulation of damaging substances, delayed the increase of certain compounds, and preserved the taste and flavor of the potatoes. Moreover, it inhibited the development of rancid off-flavor by suppressing the degradation of fatty acids.