Use of Sodium Metabisulphite and Ascorbic Acid to Control Browning in Ready-to-Eat Processed Potatoes during Prolonged Storage


This study evaluated the use of sodium metabisulphite (SMB) and ascorbic acid (AA) to control browning in ready-to-eat processed potatoes during 8 months of storage. The experiment was carried out using the production line of a commercial potato processing business located in the state of Paraná, Brazil. The following treatments were tested in the immersion process of the potatoes: T1 (control, without additives), T2 (0.5% m/v SMB) and T3 (0.25% m/v SMB + 0.25% m/v AA). For quality control of the products, total soluble solids content, pH, total titratable acidity and colour were evaluated. Statistical differences between chemical treatments (T1, T2 and T3) and between storage periods (1 day, 1, 2, 4, 6, 8 months) were evaluated in completely randomized design. The quality of ready-to-eat processed potatoes (sterilized and vacuum packed) treated with SMB and AA was maintained for at least 4 months of storage. After this period, there was significant browning, but there were no changes in pH, titratable acidity and total soluble solids. At the end of storage (6 and 8 months), the treatment T3 (0.25% m/v SMB + 0.25% m/v AA) gave better results for colour.