Microbial Quality of Fresh Potatoes: Effect of Minimal Processing

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Fresh-cut potatoes were treated with an antibrowning solution (L-cysteine–citric acid mixture) and chlorine solutions, and then packaged under a modified atmosphere. The effect of these treatments on the microbiology of the potatoes was evaluated. Dipping the potato strips in sodium hypochlorite solutions (100 and 300 ppm) resulted in higher microbial populations during the storage period, while potatoes treated with the antibrowning solution combined with modified-atmosphere packaging showed only a slight increase. Modified-atmosphere packaging had no significant effect on the microbial population compared to nonpackaged samples. The predominant organisms were Pseudomonas fluorescens, along with other Pseudomonas species, and Vibrio fluvialis.


Document Type: Research Article

Affiliations: Department of Food Science and Technology, Cornell University, Geneva, New York 14456, USA

Publication date: July 1, 1997

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