# Processing Fresh-Cut Potatoes Using Non-Thermal Technologies and Edible Coatings
## 2 Signs and Mechanisms of Deterioration in Fresh-Cut Potatoes  
The appearance, flavor, taste, and texture of processed food are key factors in their acceptance by consumers. Various physicochemical and organoleptic parameters of fresh-cut potatoes are examined to determine alterations during storage, especially after processing. The alterations are indicated by (i) visual attributes related to color (browning), (ii) sensory attributes such as taste (sweetness, mealiness, adhesiveness) and odor (typical or cardboard-like off-odor) [55], (iii) physical properties (weight loss), (iv) mechanical-textural properties (firmness or hardness, shear force, break force, crispness) [3], (v) chemical properties (respiration rate, ethylene generation, ascorbic acid, malondialdehydedehyde and amino acid content, H\({}_{2}\)O\({}_{2}\), superoxide anions, nutrient loss), and (vi) microbiological parameters (number of bacteria colonies), primarily involving spoilage microorganisms such as _Pseudomonas_ spp., _Lactic acid bacteria, Clostridium botulinum, Enterobacteriaceae,_ and yeasts (_Penicillium_ and _Aspergillus_) and molds (_Candida_), which contribute to off-odors, sliminess, and textural degradation [56; 57]. All these parameters affect the commercialization of fresh-cut potato products and the consumer's willingness to purchase them. The color of fresh-cut potatoes is the first significant commercial and consumption-related property. The color scale most commonly utilized for referencing color is the CIE _L*a*b*_ scale, which relies on parameters such as \(L^{*}\), \(a^{*}\), and \(b^{*}\), along with derivative measurements like hue and chroma [58]. The \(L^{*}\) parameter indicates brightness, ranging from 0 (black) to 100 (white). An increase in \(L^{*}\) indicates lighter color, while a decrease suggests a darker hue. The \(a^{*}\) parameter measures the green-to-red axis (positive for red, negative for green), and \(b^{*}\) measures the blue-to-yellow axis (positive for yellow, negative for blue) [56]. Studies have demonstrated the importance of these parameters in monitoring color changes in fresh-cut potatoes during storage. For instance, [PERSON] et al. (2013) investigated browning inhibition in fresh-cut potatoes using heat and ascorbic acid treatments. The study found that ascorbic acid treatments effectively reduced browning by inhibiting polyphenol oxidase (PPO) activity, with the treated samples showing better color retention over time [59]. Furthermore, studies by [PERSON] et al. (2015) on postharvest curing highlight that treating fresh-cut potatoes can effectively stabilize color by inhibiting PPO activity and modifying phenolic metabolism, thereby minimizing browning and maintaining L\({}^{*}\) values [60]. Similarly, [PERSON] et al. (2023) demonstrated that ascorbic acid content in fresh-cut potatoes can prevent browning by inhibiting PPO and maintaining high ascorbic acid levels, linking ascorbic acid with reduced browning susceptibility [61]. Additionally, [PERSON] et al. (2011) examined hot water treatment as a method to reduce browning in fresh-cut potato slices. Short hot water treatments were found to lower browning severity by decreasing PPO activity and controlling phenolic synthesis [62]. The difference between the initial and final values of these parameters indicates changes in the processed food product during storage at low (4-5 \({}^{\circ}\)C) or ambient temperatures [56]. Thereafter, the total color difference (\(\Delta E^{*}\)) and the browning index (\(BI\)) can be determined by the three coordinates (\(L^{*}\), \(a^{*}\), and \(b^{*}\)) [63]. Generally, the \(L^{*}\) value declines with browning and increasing storage time, whereas \(BI\) increases. A higher \(\Delta E^{*}\) value indicates a notable color alteration compared to the initial color values. Values greater than one (\(\Delta E^{*}>1\)) means visible (detectable by naked eyes) color changes [63].