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

✍ Scribed by Hägg, Margareta; Häkkinen, Ulla; Kumpulainen, Jorma; Ahvenainen, Raija; Hurme, Eero

• Publisher: John Wiley and Sons
• Year: 1998
• Tongue: English
• Weight: 193 KB
• Volume: 77
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199808)77:4<519::aid-jsfa75>3.0.co;2-c

✦ Synopsis

The e †ects of preparation procedures and packaging on vitamin C, dietary Ðbre, sugars, ash and moisture contents were studied in prepeeled packaged potatoes during two cultivation seasons. The potato cultivars Bintje, V an 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.