Effect of citric acid on browning of fresh-cut potatoes and on texture after frying

Fresh-cut potato (Solanum tuberosum L.) is widely consumed, but the susceptibility of this tuber to browning is a drawback and limiting factor for its shelf- life. This study aimed to evaluate the predisposition of different potato cultivars for being minimally processed, the effect of citric acid in inhibiting browning and the quality of the fried potato during the product shelf-life. For this purpose, potatoes 'Agata', 'Agria' and 'Caesar' were acquired from a local producer, selected, washed in tap water, manually peeled, cut into strips and immersed in citric acid (3%) for 5 min. The strips were centrifuged and vacuum packed in polyethylene bags and stored at 3±1°C for 17 days. The color (Chroma), dry matter content and pH were analyzed at every 2 days in fresh-cut samples. On days 2, 9 and 16 of storage, samples were fried in oil at 180°C for 5 min for 'Agata' and 7 min for 'Agria' and 'Caesar'. In fried potatoes, plus these attributes, texture was also analyzed. The use of citric acid decreased the pH of all samples and kept this trend during the entire period of storage. Fresh cut and fried samples of 'Agata' had lower values of dry matter content. The other cultivars showed slight variations, increasing the values of these attributes, as well for values of Chroma for the fried potatoes, that were lower for 'Agata' regardless the use of citric acid during the storage. There was an increase in the texture of fried potatoes in all samples during the storage, although this increase was lower in 'Agata'. 'Agria' and 'Caesar' showed greater susceptibility to frying because they had a higher dry matter content. The color, pH, dry matter content and texture allowed discrimination between 'Agata' and the other cultivars.