Effect of partial dehydration on quality of canned potatoes

During commercial sterilization, mild to severe breakage of individual potatoes sometimes occurs and the outer layers of potatoes disintegrate into a floury texture referred to as sloughing. Four cultivars of potatoes namely Kufri Badshah, Kufri Bahar, Kufri Chandramukhi and HPS-1/13 were either treated with CaCl2 or dehydrated before canning to reduce the sloughing. The extent of sloughing in terms of breakage observed visually depended on the cultivar of potatoes. Although CaCl2 treatment reduces sloughing, it causes turbidity of the brine. Partial dehydration of potatoes before canning was helpful in reducing sloughing and it allowed a higher filling of potato solids in the can thereby increasing drained weight. HPS-1/13 cultivar was found most suitable for dehydrocanning.