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Potato quality XVI. Low temperature storage of raw French-fry cuts and potato slices for chipping

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Summary and Conclusions

Fresh French-fry cuts and potato chip slices may be stored for 14 to 16 days at33 F and 40 F. Using a 0.048M NaHSO3 dip plus a saturated H2CO3 dip for two minutes delays the browning reaction. With the use of this treatment, the accumulation of reducing sugars at low temperature is delayed. Thirty-pound polyethylene bags were used to simulate commercial practices.

Cool’ng the dipping solution aids in retaining the H2CO3 solution near pH 5.0–5.2. The pH of the dip solution is rapidly determined with indicator paper and additional CO2 may be bubbled into the solution to maintain this pH. The use of dry ice had the same beneficial results.

Fresh potato slices held 16 days at 33 F did not increase in brown discoloration when fried. There was no off-flavor or odor and the slices had not lost their turgidity prior to frying. The containers should remain sealed at least two days, and after this, beneficial results are still obtained. The recommended treatments result in an increase in shelf life without intensifying color from low temperature storage.

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Authors and Affiliations

  1. Department of Vegetable Crops., Cornell University, Ithaca, New York

    C. O. Davis (Research Associate) & Ora Smith (Professor)

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  1. C. O. Davis
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  2. Ora Smith
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Paper No. 484. Department of Vegetable Crops, Cornell University.

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Davis, C.O., Smith, O. Potato quality XVI. Low temperature storage of raw French-fry cuts and potato slices for chipping. American Potato Journal 40, 193–199 (1963). https://doi.org/10.1007/BF02849339

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