# Processing Fresh-Cut Potatoes Using Non-Thermal Technologies and Edible Coatings
## 2 Signs and Mechanisms of Deterioration in Fresh-Cut Potatoes
The amount of weight loss, expressed on a percentage (%) or wet weight basis (g/kg), has been determined in packed [57] and unpacked fresh-cut potato products, with samples weighed on a daily basis or on the final day. Weight loss gradually increases with increased storage time and temperature due to water loss. Particularly, [PERSON] et al. (2024) showed that the rate of weight loss presented an increasing trend over time for edible-coated fresh-cut potato samples during their storage at 4 \({}^{\circ}\)C [64]. Potato slices treated by pressurized gasses (Ar, N\({}_{2}\), and mixed Ar + N\({}_{2}\)) were observed to lose significantly less water than the control (untreated) sample [56]. The firmness (hardness) of a potato sample, expressed in Newton (N) units, reflects the maximum force required to puncture a potato slice or cube to the depth of 3 mm at a rate of 3-5 mm/s. A cylindrical probe is used to push the potato sample. Generally, the hardness of fresh-cut potatoes decreases during storage [64]. Microbiological spoilage is a critical concern in maintaining the quality and safety of fresh-cut potatoes. Studies have demonstrated that specific bacterial communities and antimicrobial treatments can significantly impact the rate and nature of spoilage. Recent research by [PERSON] et al. (2022) highlighted the dynamic shifts in bacterial populations in vacuum-packaged, peeled potatoes during storage, showing that bacteria like _Clostridium_ and _Lactococcus_ correlate with sensory deterioration and spoilage odors [65]. Meanwhile, [PERSON] et al. (2022) explored the use of natural antimicrobials, such as cinnamon oil in chitosan-based coatings, which effectively inhibit spoilage microorganisms and preserve quality attributes, thus extending the shelf life of fresh-cut potatoes [66]. Additionally, [PERSON] and [PERSON] (2020) demonstrated that inoculation with _Pseudomonas_ fluorescens accelerated browning in fresh-cut potatoes by increasing PPO activity, highlighting the role of specific spoilage bacteria in quality degradation [67]. These studies provide valuable insights into microbial activity and potential treatments to control spoilage in fresh-cut potatoes, highlighting the importance of microbial management in food processing and storage. Chemical parameters serve as indicators of changes occurring at the cellular and tissue levels in processed potatoes. Specifically, the oxidation of cell membrane is indicated by the concentration of malondialdehyde(MDA), reflecting the degree of membrane damage [56]. For instance, a study on fresh-cut potatoes conducted by [PERSON] et al. (2021) demonstrated a direct correlation between elevated MDA levels and the degree of membrane damage, thereby illustrating the utility of this chemical parameter in assessing the oxidative status and overall quality of processed potatoes [68]. The respiration rate, typically expressed in mg CO\({}_{2}\) kg\({}^{-1}\) h\({}^{-1}\), is a key indicator of the metabolic activity and degradation processes occurring in fresh-cut potatoes. This measurement involves quantifying the emission of carbon dioxide (CO\({}_{2}\)) as a by-product of physiological and biochemical reactions within the potato tissues. A higher respiration rate often corresponds to increased metabolic activity and degradation of chemical constituents, reflecting changes in the organoleptic and nutritional qualities of fresh-cut potatoes [69]. Ethylene generation, expressed in ng/kg/s, is another critical parameter used to assess the chemical properties and degradation of fresh-cut potatoes. Ethylene is a plant hormone that plays a crucial role in various physiological processes, including the ripening and senescence of fruits and vegetables. In the context of fresh-cut potatoes, monitoring ethylene generation provides insights into the progression of ripening and associated biochemical changes. Increased ethylene production is often associated with the degradation of certain chemical constituents, affecting the overall quality and shelf life of fresh-cut potatoes [57].