Effect of low-dose γ-irradiation on the shelf life and quality characteristics of minimally processed potato cubes under modified atmosphere packaging

The processing conditions involving gamma-irradiation for minimally processed potato cubes were optimized by response surface methodology. The effect of gamma-irradiation dose (0-1.5 kGy), citric acid concentration (0-1.0%), KMS concentration (0-1.0%) and their complex interaction on L, a, b value, hardness and total sugar content were studied using a central composite rotatable design of experiments. The results showed that at the optimum conditions (gamma-irradiation dose 1.0 kGy; citric acid concentration 0.33 % and KMS concentration 0.55%) the L-value was >= 48.50%, a-value <= 0.95, b-value <= 7.5, hardness >= 100N, sucrose concentration <= 0.19% and sensory score >= 6.0 at the end of the storage period of 4 weeks. (C) 2006 Published by Elsevier Ltd.