Control of respiration and color modification on minimally processed potatoes by means of low and high O2/CO2 atmospheres

Angós Iturgaiz, Ignacio; Virseda Chamorro, Paloma; Fernández García, Teresa

Publication:
Control of respiration and color modification on minimally processed potatoes by means of low and high O2/CO2 atmospheres

dc.contributor.author	Angós Iturgaiz, Ignacio
dc.contributor.author	Virseda Chamorro, Paloma
dc.contributor.author	Fernández García, Teresa
dc.contributor.department	Tecnología de Alimentos	es_ES
dc.contributor.department	Elikagaien Teknologia	eu
dc.contributor.funder	Universidad Pública de Navarra / Nafarroako Unibertistate Publikoa	es
dc.date.accessioned	2024-02-12T08:56:17Z
dc.date.available	2024-02-12T08:56:17Z
dc.date.issued	2008
dc.date.updated	2024-02-12T08:45:06Z
dc.description.abstract	This study has demonstrated the potential of several controlled atmospheres for reducing the respiration rate and browning in minimally processed potatoes (cv. Monalisa) during a 14-day storage period at 4 ◦C. The gas combinations tested were 2.5/0, 2.5/5, 5/0, 5/10, 10/0, 10/10, 80/0, 80/10, 80/20, 90/0, and 90/10 (kPa O2/kPa CO2; N2 balance). Compared to the control atmosphere (synthetic air), minimally processed potatoes stored under the controlled atmosphere composed of 80 kPa O2/10–20 kPa CO2 afforded the best results in terms of reduced respiration rates (−68% RO2 and −84% RCO2), antibrowning activity (−35% in total surface color change), and mechanical properties (−37% potato hardening) after storage at 4 ◦C for 14 days. Significant decreases in acidity (higher pH values) compared to the fresh product were found at the end of the storage in the minimally processed potatoes stored under low O2/high CO2 and high O2/high–low CO2 conditions. In contrast, dry matter determinations showed no water losses in any of the experimental gas treatment batches.	en
dc.description.sponsorship	Financial support of the senior author under the research grant program funded by the Public University of Navarre and for use of its research facilities at the Food Technology Department.	en
dc.format.mimetype	application/pdf	en
dc.identifier.citation	Angós, I., Vírseda, P., Fernández, T. (2008) Control of respiration and color modification on minimally processed potatoes by means of low and high O2/CO2 atmospheres. Postharvest biology and technology, 48(3), 422-430. https://doi.org/10.1016/j.postharvbio.2007.10.019.	en
dc.identifier.doi	10.1016/j.postharvbio.2007.10.019
dc.identifier.issn	0925-5214
dc.identifier.uri	https://academica-e.unavarra.es/handle/2454/47462
dc.language.iso	eng	en
dc.publisher	Elsevier	en
dc.relation.ispartof	Postharvest Biology and Technology 48 (2008) 422–430	en
dc.relation.publisherversion	https://doi.org/10.1016/j.postharvbio.2007.10.019
dc.rights	© 2018 Elsevier Inc. This manuscript version is made available under the CC-BY-NC-ND 4.0	en
dc.rights.accessRights	Acceso abierto / Sarbide irekia	es
dc.rights.accessRights	info:eu-repo/semantics/openAccess	en
dc.rights.uri	https://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject	Respiration	en
dc.subject	Enzymatic browning	en
dc.subject	Fresh-cut potato	en
dc.subject	Modified atmosphere	en
dc.subject	High oxygen	en
dc.subject	Carbon dioxide	en
dc.subject	Mechanical properties	en
dc.title	Control of respiration and color modification on minimally processed potatoes by means of low and high O2/CO2 atmospheres	en
dc.type	info:eu-repo/semantics/article
dc.type.version	Versión aceptada / Onetsi den bertsioa	es
dc.type.version	info:eu-repo/semantics/acceptedVersion	en
dspace.entity.type	Publication
relation.isAuthorOfPublication	6c547250-8977-4c7e-8ebd-baa103f2e3a8
relation.isAuthorOfPublication	65fee770-7c59-425a-88e0-01c6a3554b6b
relation.isAuthorOfPublication	1d859ba2-2668-447c-81b6-e0da22501bb3
relation.isAuthorOfPublication.latestForDiscovery	6c547250-8977-4c7e-8ebd-baa103f2e3a8