Effects of pressurized argon and nitrogen treatments in combination with modified atmosphere on quality characteristics of fresh-cut potatoes

The effects of pressurized argon and nitrogen treatments in combination with modified atmosphere on the quality characteristics of fresh-cut potatoes during cold storage were studied. Fresh-cut potatoes were pressurized with argon, nitrogen or their mixture (concentration ratio of 1:1) at 4 MPa for 60 min; treated potatoes were then sealed in bags filled with 4% O2, 2% CO2, 94% N2 and stored at 4 °C. Water loss, color, firmness, ascorbic acid and malondialdehyde (MDA) contents, respiration rate and aerobic plate count were measured every 3 d. Results showed that argon treatment successfully delayed the losses of moisture, ascorbic acid, color and firmness Such a treatment also significantly inhibited respiration rate and membrane oxidation as measured via MDA content. The number of microbes in treated fresh-cut potatoes was significantly reduced. Pressurized mixed argon-nitrogen treatment had a better effect on maintaining the quality of fresh-cut potatoes than nitrogen treatment. These results indicate that the combination of pressurized argon or mixed gas treatment with modified atmosphere is an effective method to maintain the quality of fresh-cut potatoes during refrigerated storage.