# Processing Fresh-Cut Potatoes Using Non-Thermal Technologies and Edible Coatings
## 5 Emerging Processing Technologies: Operating Principles and Examined Parameters  
Several novel methods of fresh-cut potato processing have been investigated on a lab-scale level. The most studied methods are OD, HPP, PEF, and OH. Other technologies include ultrasound [6], irradiation [109], and plasma [110] treatment, application of low direct current (DC) electrical field [96], intermittent microwave drying [10], and microwave vacuum drying [111]. The common aim of these technologies is to displace conventional treatments and prevent the enzymatic browning of the products. It should be noted that certain studies did not investigate the effect of the processing on the shelf-time of fresh-cut potato but focused on modeling mass transfer or evaluating quality indexes such as shrinkage, bulk density, rehydration capacity, phenolic content, or energy consumption. The advantages of non-thermal technologies are lower temperatures, shorter treatment times, lower energy consumption, and higher environmental sustainability than thermal methods [95].  
Each emerging technology offers unique advantages for fresh-cut potato processing, yet certain methods show more potential for widespread application. HPP and PEF are particularly effective in inhibiting enzymatic browning and preserving texture, phenolic content, and nutrient levels, making them promising alternatives to conventional thermal methods [112, 113]. OH, though a thermal method, provides rapid and uniform heating, reducing the degradation of heat-sensitive compounds compared to traditional heating [114]. Ultrasound and plasma treatments demonstrate additional potential by enhancing microbial safety with lower energy consumption, contributing to a more environmentally sustainable approach [115, 116]. Among these, HPP and PEF stand out as the most promising technologies due to their strong balance of quality preservation, efficiency, and energy sustainability, positioning them as viable options for large-scale fresh-cut potato processing.  
As mentioned in the introduction, this review mainly focuses on OD, PEF, HPP, OH, ultrasound, irradiation, and plasma treatment, as well as edible coatings, in the context of fresh-cut potatoes. Additionally, this review explores studies on combined processes, where multiple technologies are applied together to achieve synergies. In this context, synergies refer to the enhanced effectiveness and improved outcomes that result from integrating different methods, which may amplify the benefits of each individual approach. For instance, combining HPP with ultrasound may lead to more effective microbial inactivation and browning prevention than either method alone, as each technique targets different aspects of quality preservation [117]. Such combined treatments can outperform single-method approaches by utilizing the strengths of multiple technologies, resulting in improved texture, reduced enzymatic browning, extended shelf life, and potentially lower energy consumption compared to conventional or single-method treatments. This synergistic approach offers promising potential for large-scale application in the fresh-cut potato industry.  
In summary, emerging technologies such as HPP, PEF, OH, and ultrasound provide promising alternatives to conventional thermal methods for fresh-cut potato preservation, offering improved quality retention, energy efficiency, and environmental sustainability.  
ity. Among these methods, HPP and PEF are particularly notable for their potential in large-scale applications due to their effectiveness in preserving texture, nutrient content, and phenolic levels while inhibiting enzymatic browning. Additionally, combining these technologies, as seen with treatments like HPP and ultrasound, may further enhance preservation outcomes by leveraging the strengths of each method. Overall, the application of novel non-thermal technologies and their synergies presents a viable path toward more sustainable and effective processing solutions for the fresh-cut potato industry.