English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Zendy Plus

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Zendy Tools

Zendy Open

Research background. Potato tissue is injured during fresh-cut production which makes fresh-cut potato (FCP) susceptible to the quality loss and microbiological spoilage. At the same time such products are desirable due to their convenience, however they are extremely sensitive and have short shelf-life. The main challenge of the FCP industry is to find possibilities to overcome these drawbacks where UV-C treatment, known for its antibacterial activity, is a promising technique and it shows a certain potential.Experimental approach. The influence of the UV-C light treatment on the safety, and quality as well as sensory traits of FCP (Solanum tuberosum L. cv. Birgit) during storage was examined. For this purpose, 0, 3, 5- and 10-min UV-C irradiation was applied on vacuum packaged potato slices pre-treated with sodium ascorbate solution. During 23 days' storage at (6±1) °C, microbiological, physicochemical and sensory properties of raw samples were monitored, and sensory properties of boiled and fried FCP also. Results and conclusions. The 5- and 10-min UV-C treatment significantly reduced microbial growth, increased total solids and lightness - L*, and positively affected odour and firmness of raw potatoes. Cooked UV-C treated samples were described with more pronounced characteristic potato odour and taste. Overall, UV-C treated FCP retained its good quality and sensory traits up to 15 days at (6±1) °C. Novelty and scientific contribution. To the best of our knowledge, this is the first scientific article dealing with the effect of UV-C light on durability (safety, quality and sensory traits) of FCP cv. Birgit and its suitability for boiling and frying. In general UV-C treatment is a known antimicrobial technique, but its application for FCP is poorly explored. Results proved that FCP treated with UV-C without addition of chemical preservatives and associated only with the effect of sodium ascorbate (anti-browning agent) and vacuum packaging, can provide two-fold longer shelf-life at (6±1) °C when compared to UV-C untreated FCP. UV-C treated FCP retained good overall quality and sensory properties either raw, boiled or fried. Results of this study could also be useful for producers in terms of potential UV-C application as a strategy for prolongation of FCP shelf-life.

Effect of UV-C Irradiation on the Shelf-Life of Fresh-Cut Potato and Its Sensory Properties after Cooking