The Use of Ultrasound in the Food Industry: An Innovative Method for Processing Potato Tubers to Improve Final Product Quality

Modern agriculture aims to reduce the use of pesticides in favor of methods that provide high-quality raw materials for the agri-food industry. This study aimed to determine how using ultrasound in an aquatic environment to treat potato tubers before planting affects them. A three-year field experiment was conducted in central-eastern Poland using the randomized sub-block method in a dependent design, split-plot, in three replications. The main factor studied was the cultivation technology: (a) with ultrasonic treatment of the seed potatoes before planting, and (b) a traditional method without this treatment. The second-order factor was eight edible potato varieties of different earli-ness classes. After harvest, the effect of this method on the quality parameters of the raw material and second order obtained from it were assessed. Sonification helped improve the processing quality of potato tubers. Chips made from sonicated tubers had a lighter color, better overall appearance, and superior taste compared to those from traditionally grown tubers. They also showed less discoloration and had fewer wet spots. The results of the study suggest that ultrasonic treatment of seed potatoes can be an effective method of enhancing the quality of raw material for processing. Further research should focus on the optimization of sonication parameters and the economic analysis of its implementation on an industrial scale. Sonification of potato tubers is a promising, innovative technology with high application potential in the food industry, allowing for the improvement of the quality of the raw material and the finished product (chips) while supporting sustainable agriculture.