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Summary The effects of sodium bisulphite concentration and gas permeability of the packaging film on the surface colour, texture, exudate production and microbial growth of pre‐peeled refrigerated potatoes were evaluated to determine shelf‐life and the lowest level of preservative which could be used. The product was packaged in polyethylene film, or in vacuo, using EVA‐SARAN‐EVA laminate and stored refrigerated. Polyethylene was not adequate in several aspects; packaging in oxygen barrier film allowed reduction of bisulphite levels, and vacuum packaging of 50 ppm bisulphite treated samples doubled the shelf‐life of the product compared with aerobic packaging.
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Giannuzzi et al. (1988) studied this question.
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