Pakkausmateriaalin, pakkauskoon ja säilytystavan vaikutus ruokaperunan laatuun

Authors

• Eero Varis Hankkijan kasvinjalostuslaitos, Anttilan koetila, Hyrylä

DOI: https://doi.org/10.23986/afsci.72946

Abstract

Three different types of paper were used: Clupak (I), wet-strength (II), and kraft paper (III); and two LD-polyethylene films: black-pigmented, micro-perforated (IV), and transparent, perforated (V). The sizes of the packages were 2.5 and 5.0 kilos. Methods of storing: 1 week in a cold storeroom, followed by 7 or 13 days in a retail shop (1+1 and 1+2), and 6 days at home (1+1+1 or 1+2+1). Weight loss of the potatoes was greater in paper bags than in plastic bags, and greater in small plastic bags than in the large ones. The potatoes moistured only slightly in paper bags, whereas moisturing was severe in plastic bags excepting the small micro-perforated bags. Sprouting of the potatoes was the strongest in plastic bags as well as in the wetstrength kraft paper bags. Greening of the potatoes was the slightest in the black-pigmented plastic bags, and by far the most severe in the transparent plastic bags. In this respect kraft paper bags proved less suitable than other paper bags. Potatoes rotted severely in the transparent perforated plastic bags as well as in the large black-pigmented micro-perforated plastic bags. The mealiness of the potatoes decreased during the treatment: slightly more in large bags than in the small ones. No evident differences were found between the materials. The flavour of the prepeeled, cooked potatoes had clearly deteriorated after one week in a retail shop (1+1). Of the materials the transparent polyethylene was graded as the poorest although compared to the other materials the difference was not significant.