ShareMicrobiological stability of prepeeled-packed potatoes.
Author(s) : PLESTENJAK A., HRIBAR J.
Summary
The purpose of the investigation was to prolong the shelf life of prepeeled-packaged potatoes (variety IGOR). They were washed, peeled, washed again, quartered, and packaged into polyethylene/polyamide plastic-bags (0.11 mm) under normal and vacuum conditions. A part of them was immersed into 1% solution of ascorbic acid or 0.5% SO2 for 5 minutes to achieve the inhibition of polyphenoloxidases. The prepeeled-packaged potatoes were stored at the temperature of 3 deg C. Physical, chemical, sensory evaluation, and microbiological analyses were carried out on initial material and later over 4, 11, 18, and 25 days.
Details
- Original title: Microbiological stability of prepeeled-packed potatoes.
- Record ID : 1996-2908
- Languages: English
- Source: The post-harvest treatment of fruit and vegetables. Modified atmosphere packaging. Proceedings COST 94.
- Publication date: 1992/10/01
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Vegetables
- Keywords: Prepared food; Potato; Microbiology; Treatment; Stability; Ready to use; Vegetable
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- Source: The post-harvest treatment of fruit and vegetables. Systems and operations for post-harvest quality. Proceedings COST 94.
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