Effect of Chemical Inhibitors and Storage Temperature on the Quality of Fresh‐cut Potatoes1

Fresh‐cut potato strips were dipped in 1% N‐acetyl‐L‐cysteine (NALC), 1% diethylenetriamine pentaacetic acid (DTPA) and 5% erythorbic acid ‐ 1% citric acid (EACA) prior to storage under modified atmosphere at 1 and 6C. Color changes over a 21 day storage period were assessed by tristimulus colorimetry; microbial changes (total aerobic populations, lactic acid bacteria, yeast and mold) by standard microbiological methods; and color, texture, exudation, off odor and integrated quality assessment by a six‐member sensory panel. All chemical treatments delayed color changes, microbial growth and sensory alterations in the stored potatoes. However, dipping in EACA was the only treatment that yielded product that compared favorably with freshly prepared potatoes after 14 days at 1C or 7 days at 6C. The effectiveness of all the treatments was strongly affected by storage temperature.