초록

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Abstract ▼ AI-Helper

Vacuum packaging induces high CO₂ and low O₂ levels to control browning of peeled potato (Solanum tuberosum). However, the presence of high CO₂ and low O₂ concentration may develop off-odor. A method that reduces browning and off-odor development was investigated in this study. Stored potatoes ‘Jopu...

Vacuum packaging induces high CO₂ and low O₂ levels to control browning of peeled potato (Solanum tuberosum). However, the presence of high CO₂ and low O₂ concentration may develop off-odor. A method that reduces browning and off-odor development was investigated in this study. Stored potatoes ‘Jopung’ at 5℃ were heat treated (24 h at 30℃, 3 h at 45℃, or non-heated), peeled, and immersed in either tap water or additive solution (with 300 ㎎ㆍL⁻¹ citric acid and 100 ㎎ㆍL⁻¹ sodium chloride) for 3 h. Samples were then vacuum-packaged with 80 ㎛ Ny/PE film and stored at 10℃ for up to 5 days. No difference was found in gas composition, off-odor, and sensorial evaluation in heat treated samples between tap water and additive solution treatments. Mild heat treatment (24 h at 30℃) regardless of additive treatment was effective in reducing CO₂ concentrations and off-odor development in the packaged samples throughout the storage period. The heat treatment also delayed browning of peeled potatoes and maintained the highest overall quality score in sensory test. Results indicated that mild heat treatment at 30℃ before peeling can be a practical method to delay browning and off-odor development of ‘Jopung’ potato.

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