Effects of Different CO2 Concentrations in Modified Atmosphere Packaging on Fresh-cut Potatoes
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Abstract:
To explore the effects of CO2 in modified atmosphere packaging on the browning and storage quality of fresh-cut potatoes, ‘Holland No. 15’ potatoes were used as the test material stored with 10%, 20%, and 30% CO2 in modified atmosphere packaging at 4℃ and their physical and chemical attributes were determined. CO2 in modified atmosphere packaging could effectively inhibit the browning and quality deterioration of fresh-cut potatoes, with 30% CO2 producing the best effect. In particular, CO2 in modified atmosphere packaging inhibited the augmentation of polyphenol oxidase (PPO), peroxidase (POD), and phenylalanine ammonia lyase (PAL) activity and elevation of total phenolic content. The firmness, brittleness, total soluble solid (TSS) content, ascorbic acid content, and volatile flavor substances, and taste of fresh-cut potatoes were maintained. On day 8 of storage, PPO, POD, and PAL activity was decreased by respectively 53.02%, 39.60%, and 28.21% and total phenolic content was decreased by 73.97% of the control values. Meanwhile, the firmness, brittleness, TSS content, and ascorbic acid content were 97.49%, 95.00%, 73.10%, and 88.73% of the initial values. Volatile flavor compounds measured using an electronic nose and taste measured using an electronic tongue on day 8 of storage were close to the initial values (day 0). Therefore, CO2 in modified atmosphere packaging can effectively inhibit the browning of fresh-cut potatoes and maintain their storage quality.
