Conditioning operations and quality improvement treatments in minimally processed yellow potato (Solanum phureja)

Abstract

In this study, three preservatives are evaluated: citric acid, ascorbic acid, and sodium bisulfite, with the aim of determining the one that manages to control the presence of dark tones in minimally processed yellow potatoes cut into sticks and slices. To do this, once disinfected, peeled and cut, the potatoes were subjected by immersion in solutions containing 2% citric acid, 2% ascorbic acid and 0.5% sodium bisulfite. Then they were drained,packed in polyethylene bags and stored at 5ºC for 15 days, during which time pH, total acidity, Brix, humidity and weight loss analyses were carried out, during storage time and on day zero. It is concluded that the best method is treatment with citric acid, since it does not affect the color part, and other properties are maintained, with a minimum variance to that of day zero.