# Processing Fresh-Cut Potatoes Using Non-Thermal Technologies and Edible Coatings
## 1 Introduction
In the conventional fresh-cut processing of potatoes, which includes washing, peeling, slicing or cutting, and treatment with food additives, the resulting products are packed in sterilized packaging material and stored at refrigeration temperatures [18]. A significant quality issue for peeled and sliced potatoes is their susceptibility to rapid browning and microbial growth due to the loss of natural protective skin. This physical stress initiates chemical and biochemical spoilage processes, exacerbated by temperature fluctuations during distribution and storage [19]. As a result, peeled and packaged potatoes are afforded a limited shelf life, usually lasting 5-7 days at 4-5 \({}^{\circ}\)C, due to browning and microbiological, sensory, and nutritional deterioration [20]. Traditionally, various chemical additives, such as calcium chloride, calcium lactate, calcium phosphate, ascorbic acid, citric acid, L-cysteine, and sulfur dioxide, have been used to stabilize the shelf life of fresh-cut potatoes by minimizing quality degradation and browning [21]. These additives function as acidulants with multiple roles, including anti-browning, textural firming, antioxidation, and antimicrobial effects, which collectively delay tissue breakdown in fresh-cut fruits and vegetables [18; 22]. However, health-conscious consumers are increasingly concerned about the safety and potential toxicity of synthetic preservatives, prompting a shift towards cleaner alternatives. To address these concerns, researchers have turned to natural preservatives, such as plant extracts and essential oils, either used independently or combined with advanced packaging and edible coatings. These natural agents are intended to preserve the sensory qualities of fresh-cut products, such as color and texture, without resorting to synthetic additives [23; 24]. Additionally, thermal treatments like sterilization or pasteurization, though effective for microbial control, are often less desirable for fresh-cut products due to their adverse effects on freshness and sensory appeal [25]. In recent years, non-thermal technologies, including high-pressure processing (HPP), ultrasound, pulsed electric field (PEF), etc., have gained prominence as alternatives to chemical and physical preservation methods [26]. Their application, either individually or in combination with other non-thermal treatments and natural additives, has demonstrated efficacy in extending the shelf life of fresh-cut fruits and vegetables [27; 28]. This trend has been observed across various products, including apples, strawberries, avocados, juices (various fruits), grapes, tomatoes, berries (e.g., blueberries), lettuce, oranges, carrots, and mangoes [29; 30; 31; 32; 33; 34; 35]. Achieving high-quality fresh-cut potatoes with satisfactory sensorial and nutritional qualities, along with an extended shelf life, necessitates the exploration of advanced chemical, clean-label, and non-thermal technologies and their combinations. The processing of fresh-cut potatoes via conventional and non-thermal methods is mentioned in previous review papers dealing generally with fruit and vegetable preservation [36; 37; 38; 39] or specifically with potato products [18; 38; 40; 41]. Another review summarized emerging technologies towards the recovery of valuable bioactive compounds from potato peel [42]. Numerous studies have been published in the recent years dealing with the challenging topic of the prediction of the shelf life of minimally processed fresh-cut potatoes [43]. This work is based on a comprehensive review of the literature, which set relevant keywords in Google Scholar and Science Direct. The middle part of this review deals with the non-thermal technologies of osmotic dehydration (OD), HPP, PEF, ohmic heating (OH), ultrasound, irradiation, and plasma treatment. At the end of the present paper, traditional and novel anti-browning agents, as well as edible coatings and films, are presented.