# Processing Fresh-Cut Potatoes Using Non-Thermal Technologies and Edible Coatings
## 3 Packaging and Storage Conditions of Fresh-Cut Potatoes  
Packaging is of great importance for the proper handling and distribution of fresh-cut potatoes. These products are generally packaged in (i) flexible polymeric bags, (ii) rigid plastic trays, sealed with cover polymeric films, or (iii) overwrapped trays [71]. Generally, packaging methods can extend the shelf life of fresh-cut potatoes without using chemical agents. The selection of appropriate packaging materials and techniques is essential for maintaining the quality and safety of the product during storage and transportation. One of the simplest and most minimal treatments of potatoes aiming at storage and preservation is vacuum and modified-atmosphere packaging [57]. Vacuum packaging is a preservation technique that involves removing air from the packaging to create a vacuum-sealed environment, which helps reduce oxidative reactions and microbial growth. Unlike other modified-atmosphere packaging (MAP) methods that involve altering the gas composition (such as introducing CO\({}_{2}\) or N\({}_{2}\)), vacuum packaging simply removes air to create a low-oxygen environment [72]. Vacuum packaging is considered a low-cost technique and is widely employed for extending the shelf life of various food products. In vacuum packaging, the absence of oxygen helps preserve sensory qualities such as texture and moisture by preventing oxidation, which is particularly beneficial for fresh-cut potatoes. Additionally, vacuum packaging is relatively low-cost and simple to implement, making it a widely used technique in the food industry for extending shelf life without the need for complex gas management systems [70]. The combination of vacuum packaging with anti-browning agents can extend the shelf life of fresh-cut potatoes to about 2 weeks [73]. However, a primary limitation of vacuum packaging is the potential for anaerobic bacterial growth, especially pathogens like _Clostridium botulinum_, if the product is stored at improper temperatures [73]. [PERSON] et al. (2022) explored the bacterial community shifts in vacuum-packaged peeled potatoes during storage. They observed changes in dominant bacteria species over a 12-day period, correlating these shifts with sensory and chemical deterioration, particularly with the accumulation of volatile organic compounds responsible for spoilage odors. Their study highlights vacuum packaging's ability to ex tend shelf life while noting the importance of monitoring microbial dynamics [65]. [PERSON] and [PERSON] (2022) evaluated the preservation of peeled potatoes using various types of vacuum packaging materials. Their findings indicated that vacuum-sealed potatoes stored at 4 \({}^{\circ}\)C maintained quality, with reduced moisture loss and minimized microbial growth, particularly in packaging using biodegradable films. Their study confirms the utility of vacuum packaging in extending the shelf life of minimally processed potatoes [74]. Sous vide, often considered a specialized variation of vacuum packaging, involves vacuum-sealing food in airtight bags followed by slow and controlled cooking at low temperatures [75]. The vacuum-sealing process removes air from the packaging, creating a modified atmosphere that helps prevent oxidation and microbial growth [76]. The sous vide method has several advantages, particularly in retaining the flavor, texture, and moisture of the product through gentle, low-temperature cooking, which also helps preserve nutrients. However, one significant disadvantage of sous vide is the food safety risk associated with its anaerobic environment; if temperatures are not precisely controlled, pathogens like _Clostridium botulinum_ may grow. Additionally, sous vide requires specific equipment, such as vacuum sealers and immersion circulators, which adds to operational complexity and costs [77; 78]. [PERSON] et al. (2018) evaluated the use of sous vide packaging method in association with rosemy essential oil (REO) as a strategy for quality preservation of sliced potatoes.