J Food Sci 2020 Aug 23;85(8):2296-2309. Epub 2020 Jul 23.
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, 10000, Croatia.
This work examined the influence of cultivar, tubers' age, antibrowning agent, package atmosphere, and storage time on fresh-cut potatoes' (FCPs) physical, chemical, and sensory properties. Potato slices of cv. Birgit and Lady Claire tubers sampled during the first, fifth, and ninth months of storage were dipped in solutions of (1) sodium chloride (1%) and (2) sodium ascorbate (2%), and stored for 8 days in (1) vacuum and (2) active modified atmosphere (MAP) (10. Read More