Effects of preparation procedures, packaging and storage on nutrient retention in peeled potatoes

Effects of preparation procedures, packaging and storage on nutrient retention in peeled potatoes The effects of preparation procedures and packaging on vitamin C, dietary fibre, sugars, ash and moisture contents were studied in prepeeled packaged potatoes during two cultivation seasons. The potato cultivars Bintje, Van Gogh and Nicola were studied. Potatoes of the Nicola cultivar had the highest initial vitamin C and sugar contents. Retention of nutrient contents in packaged, prepeeled potatoes was very good after a 7‐day storage period. Vitamin C contents were higher in packaged potatoes than in fresh tubers when ascorbic acid was used in the washing solution but the levels decreased during the 7‐day storage period. When calcium chloride was added as well into the washing solution vitamin C contents remained high throughout the storage period. These results show that it is possible to preserve the nutritional contents of packaged potatoes over a 7‐day storage period. Cooking decreased vitamin C contents by about 30% and keeping the potatoes hot for 1 h after cooking decreased vitamin C contents a further 10%. © 1998 SCI. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of the Science of Food and Agriculture Wiley

Effects of preparation procedures, packaging and storage on nutrient retention in peeled potatoes

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Publisher
Wiley
Copyright
Copyright © 1998 SCI
ISSN
0022-5142
eISSN
1097-0010
D.O.I.
10.1002/(SICI)1097-0010(199808)77:4<519::AID-JSFA75>3.0.CO;2-C
Publisher site
See Article on Publisher Site

Abstract

The effects of preparation procedures and packaging on vitamin C, dietary fibre, sugars, ash and moisture contents were studied in prepeeled packaged potatoes during two cultivation seasons. The potato cultivars Bintje, Van Gogh and Nicola were studied. Potatoes of the Nicola cultivar had the highest initial vitamin C and sugar contents. Retention of nutrient contents in packaged, prepeeled potatoes was very good after a 7‐day storage period. Vitamin C contents were higher in packaged potatoes than in fresh tubers when ascorbic acid was used in the washing solution but the levels decreased during the 7‐day storage period. When calcium chloride was added as well into the washing solution vitamin C contents remained high throughout the storage period. These results show that it is possible to preserve the nutritional contents of packaged potatoes over a 7‐day storage period. Cooking decreased vitamin C contents by about 30% and keeping the potatoes hot for 1 h after cooking decreased vitamin C contents a further 10%. © 1998 SCI.

Journal

Journal of the Science of Food and AgricultureWiley

Published: Aug 1, 1998

References

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