How to Keep Potatoes Fresh for Longer

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To keep potatoes fresh for longer, using a combination of sodium metabisulphite and ascorbic acid is highly effective. This method can maintain the quality of processed potatoes for up to 4 months, with some benefits extending up to 8 months. Additionally, incorporating potatoes into other foods, such as Kimchi, can also help extend their storage life. These strategies offer practical solutions for both consumers and the food industry to reduce waste and enjoy fresh produce for longer periods.

Potatoes are a staple in many diets around the world, but keeping them fresh for extended periods can be challenging. This article explores effective methods to prolong the freshness of potatoes, drawing on recent research findings.

Use of Sodium Metabisulphite and Ascorbic Acid

One effective method to keep processed potatoes fresh is the use of sodium metabisulphite (SMB) and ascorbic acid (AA). A study conducted on ready-to-eat processed potatoes demonstrated that these additives could significantly control browning during prolonged storage1.

Experiment and Findings

The study tested three treatments:

• T1: Control, without additives
• T2: 0.5% m/v SMB
• T3: 0.25% m/v SMB + 0.25% m/v AA

The potatoes were evaluated over a storage period of up to 8 months. The results showed that the combination of SMB and AA (T3) maintained the quality of the potatoes for at least 4 months. After this period, significant browning was observed, but other quality parameters such as pH, titratable acidity, and total soluble solids remained stable. By the end of the storage period (6 to 8 months), the T3 treatment provided the best results in terms of color retention1.

Effects of Potato on the Storage of Kimchi

Interestingly, potatoes themselves can be used to extend the storage life of other foods, such as Kimchi. A study investigated the properties of Kimchi made with potatoes compared to traditional radish Kimchi2.

Experiment and Findings

The study focused on several properties:

• pH: The optimal tasting state was maintained longer in the experimental group (10 to 16 days) compared to the control group (10 days).
• Acidity: The experimental group took longer to reach 0.6% acidity, indicating a slower maturation process.
• Hardness: The experimental group had higher hardness values, suggesting a more rigid texture and slower softening.
• Lactic Acid Bacteria: No significant differences were observed between the groups.

These findings suggest that adding potatoes to Kimchi can extend its storage period by maintaining optimal pH levels and delaying the softening process2.