Some effects of modified‐atmosphere packaging and vacuum packaging in combination with antioxidants on quality and storage life of chilled potato strips

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Abstract
Summary: A modified‐atmosphere packaging system for chilled fresh potato strips, which rapidly produced oxygen levels < 3%, was identified. This system enclosed the strips within 25 μ low density polyethylene film heat sealed to a fibre tray lined with Surlyn‐PVdC‐Surlyn, and the package flushed with an initial atmosphere of 5% O2, 10% CO2. An equilibrium‐modified atmosphere of 3–4% CO2, 1–2% O2 was established after 3 days' storage at 5°C. This modified‐atmosphere package, used in combination with dipping of potato strips in a 10% ascorbic acid solution, inhibited enzymatic discoloration for 1 week at 5°C. Vacuum packaging within a Surlyn/PVdC‐coated polyester film, with or without dipping in ascorbic acid solution, inhibited discoloration of chilled potato strips stored at 5°C for at least 2 weeks.