Different methods of browning control were evaluated for potato tubers with low commercial value to the fresh market and to increase the shelf life period of the minimal processed product. A tuber blend of two potato cultivars, with diameters between 30 and 45 mm and low commercial value to the fresh market, was minimally processed. Tubers were immersed in the treatment solutions of sodium metabisulfite, ascorbic acid and bleaching. Treated tubers were packaged and stored at 5ºC for evaluations. The evaluations were pH, titratable acidity, vitamin C, color, appearance, texture, taste and purchase intention at 0, 5, 10, and 15 days of storage. The results of appearance, flavor and texture varied from acceptable to intermediate values and they were in agreement with the heterogeneity of the processed tubers. Potato tubers with low commercial value to the fresh market are suitable for the elaboration of minimal processed products of good acceptance until the fifth day of storage at 5ºC. The treatment with sodium metabisulfite is required to keep a desirable shelf life period.
Solanum tuberosum; sodium metabisulfite; bleaching; ascorbic acid; sensorial analysis; innovative products
