ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

The effect of peeling method and dipping treatment on the quality of pre-peeled potato.

Kervinen, R., Luoma, T., and Ahvenainen, R.

ISHS Acta Horticulturae 553: 2001. pp. 701-702.

2001

บทคัดย่อ

Studies were conducted to determine a delicate method of preventing the enzymatic browning or pre-peeled potato without the use of sulfites, using the peeling method, the dipping treatment and potato cultivar as variables. In the first trial, cv. Asterix were peeled using a small-scale peeler equipped with either carborundum or knife blades. After peeling, the potatoes were dipped for 3 minutes at 8 deg C in 0.25% malic acid (MA) + 0.5% ascorbic acid (AA) or in 0.5% sodium disulfite. In the second trial, cv. Nicola were peeled in a small-scale potato processing plant using a carborundum peeler. The dipping treatment was similar to the first trial, except the non-sulfite dipping solution was slightly more dilute (0.2% MA + 0.4% AA). In both trials, the potatoes were packed, immediately after dipping, in nylon-polyethylene bags under 20% carbon dioxide + 80% nitrogen and stored for 10 days at 5 deg C. The peeling method and dipping treatment had an interactive effect on the texture and odour of cooked Asterix. External hardening was moderate in MA + AA dipped, hand- and knife-peeled potatoes, and in sulfite-dipped, hand-peeled potatoes, whereas sulfite dipped carborundum- and knife-peeled potatoes significantly suffered from external hardening and excess exudate (4-5% of the potato weight) during storage. The odour of MA + AA dipped, hand-peeled potatoes was significantly less pungent compared to MA + AA dipped, carborundum- or knife-peeled potatoes and sulfite-dipped, carborundum-peeled potatoes. Neither the peeling method nor the dipping treatment had an effect on taste pungency, discoloration or mealiness. All the samples had moderate taste pungency and good colour. The results obtained with Nicola were mainly consistent with the results from Asterix.