Impact of different cut types on the quality of fresh-cut potatoes during storage

Muhammad Irfan, Muhammad Inam-Ur-Raheem, Rana Muhammad Aadil, Rameesha Nadeem, Umair Shabbir, Ashan Javed

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)
3 Downloads (Pure)


Fresh-cut vegetables can be minimally processed through cleaning/washing, trimming, peeling, slicing and dicing, followed by packaging and cold storage. This study aimed to verify the effect of different cuts on the quality and shelf life of fresh-cut potato. Different cut types, such as slices, dices, cubes and wedges, were selected for this study to evaluate the shelf-life response of potatoes. Potato pieces of these different shapes were treated with calcium chloride, citric acid, and potassium metabisulfite (3%, 2% and 0.3%, respectively), stored in plastic boxes at 4 ˚C for 60 days, and then physicochemically (firmness (N), weight loss (WL), pH, titratable acidity (TA), total soluble solids (TSS), and ascorbic acid (AA) content analyses) and microbiologically assessed. The best results were observed for the dice cut type, which showed minimal changes in TSS (5.31%), pH (5.65), TA (0.34%), WL (9.04%), and AA content (10.86%). Moreover, the microbial activity of all shapes of potato pieces remained within acceptable limits during cold storage.
Original languageEnglish
Article numbere2019005
Pages (from-to)1-7
Number of pages7
JournalBrazilian Journal of Food Technology
Early online date22 Apr 2020
Publication statusPublished online - 22 Apr 2020


  • Minimally processed produce
  • Dices
  • Shelf life
  • Acceptability
  • Cold storage


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