Fresh-cut potatoes (FCP), like other fresh-cut (minimally processed) vegetables, are a
convenient but highly perishable product. Unlike most fresh-cut vegetables, which are …

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 …

Fresh‐cut foods have become highly popular as these commodities are convenient to
manage with premium freshness and quality. However, the shelf life of fresh‐cut potatoes is …

Publisher Summary This chapter discusses the various factors that affect the quality of
potatoes during post-harvest storage such as maturity stage of crop (early/late), intended …

Fresh-cut fruit and vegetable are minimally processed products that have to maintain their
quality (appearance, texture, flavour and nutritive value) similar to those of the fresh product …

The influence of cultivar, anti‐browning agents, package atmosphere, storage time and
temperature on quality, and sensory of fresh‐cut potatoes (FCP) were investigated. Slices of …

Potato is one of the most important and common tubers for human consumption globally,
constituting an excellent source of energy and nutrients. In modern times, there is an …

Certain changes in phenolics and sugars can occur during the storage of potatoes, where
particularly amounts of sugars represent the critical factor as they are involved in potentially …

Low temperature storage as an alternative to anti-sprouting chemicals in potato storage may
induce reducing sugars (RS) accumulation (ie glucose and fructose) in potato tubers. This …

Five different potato cultivars ('Agata','Agria','Almera', Marabel'and 'Vivaldi') were cut and
stored at two temperatures (5 and 20° C) for 9d in order to investigate their browning …