Review article

https://doi.org/10.31727/gzb.41.6.3

Processing and quality factors of minimally processed potato (Solanum tuberosum)

Branka Levaj ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska
Maja Repajić ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska
Kata Galić ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska
Draženka Dite ; Adria Snack Company d.o.o., Hercegovac, Hrvatska

Abstract

Minimally processed (MP) potato is just one of the whole group of products belonging to minimally
processed fruit and vegetables. Other synonyms used for such products are: fresh-cut, ready-to-eat or
ready-to-use. The main characteristics of such products are that they are already washed, and depending
on requirements can be peeled and cut, 100 % ready to be used, while keeping original freshness. Such
products are very convenient, but also are very sensitive and thus easy prone to deterioration. MP products,
such as sliced potatoes, are characterised with wounded tissue, which enables an increase of enzymatic
activities, and are prone to microbiological spoilage. However, the expected minimal shelf-life of such
product is 7 days (on retail). In order to ensure required shelf-life, keep the initial quality and safety of the
product, it is of great importance that the whole process is governed in optimal way in all production stages.
This includes all steps from cultivar selection, harvesting, handling and storage to processing, packaging
and distribution. The aim of this paper is to emphasise importance of minimally processed potatoes, give
an overview of production process and scientific findings on cultivars selection for this kind of products.
Furthermore, the ways of browning reduction, packaging material and methods selection as well as storing
conditions and temperatures will be discussed.

Keywords

minimally processed potatoes; processing; browning reduction; packaging; storage

Hrčak ID:

213899

URI

https://hrcak.srce.hr/213899

Publication date:

20.12.2018.

Article data in other languages: croatian

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