# Processing Fresh-Cut Potatoes Using Non-Thermal Technologies and Edible Coatings
## 3 Packaging and Storage Conditions of Fresh-Cut Potatoes
The results demonstrated that the synergic use of REO and sous vide packaging positively influenced the texture of the potatoes and effectively inhibited the growth of mesophilic bacteria and Enterobacteriaceae throughout the storage period [75]. [PERSON] et al. (2022) reviewed the safety and quality aspects of sous vide processing. They highlighted its effectiveness in retaining nutrients and limiting microbial growth when combined with natural antimicrobials, which makes it suitable for delicate products like fresh-cut potatoes. However, they noted that precise temperature control is essential to prevent food safety risks [78]. Modified-atmosphere packaging (MAP) is a preservation technique that involves altering the composition of the gasses surrounding a food product within its packaging. MAP is designed to create an environment with controlled levels of oxygen (O\({}_{2}\)), carbon dioxide (CO\({}_{2}\)), and nitrogen (N\({}_{2}\)), which helps slow down various deterioration processes such as oxidative reactions and microbial growth [79]. MAP at a ratio of 30% CO\({}_{2}\)/70% N\({}_{2}\) has been observed to reduce some anaerobic bacteria compared to vacuum packaging. However, effective MAP should consider the lowest, critical O\({}_{2}\) concentration that does not provoke anaerobic metabolism to ensure optimal conditions for product preservation [80]. This approach helps maintain the quality and freshness of fresh-cut potatoes for an extended shelf life. One of the key advantages of MAP is its ability to preserve sensory qualities, such as color, texture, and moisture, by limiting oxidation and reducing undesirable off-flavors. Additionally, it offers flexibility and is applicable to a variety of food types. However, MAP also has some drawbacks; for instance, if gas levels are not properly managed, anaerobic conditions may develop, potentially promoting harmful bacteria like _Clostridium botulinum_. Furthermore, MAP requires specialized equipment and can be cost-intensive, especially when combined with refrigeration to maximize effectiveness [81; 82]. Compared with vacuum packaging, modified-atmosphere packaging inhibits the generation and development of undesirable flavors and maintains the sensory profile of fresh-cut potatoes in a better manner during storage [70]. [PERSON] et al. (2012) conducted a study on the gas permeability and thermal behavior of polypropylene films in MAP for fresh-cut potatoes. They found that MAP with an optimized gas composition (low O\({}_{2}\), high CO\({}_{2}\)) slowed down browning and microbial growth, extending the shelf life for catering applications. The study emphasized the benefits of MAP in maintaining quality during storage [83]. [PERSON] et al. (2012) evaluated consumer acceptance and quality of fresh-cut potatoes under MAP compared to vacuum packaging. MAP maintained sensory qualities, including texture and flavor, effectively extending shelf life and increasing consumer purchase intent. The study highlighted MAP's role in sensory quality preservation [84]. Insummary, packaging materials and methods used for the storage of fresh-cut potatoes are presented in Table 1.  
The importance of temperature for food shelf life is mentioned in several studies. Storage temperature and duration play a vital role in the shelf life and physicochemical properties of fresh-cut potatoes. PPO activity, weight loss, and the total number of colonies in fresh-cut potatoes processed with chemical solutions were observed to increase with temperature increase from 0 to 10 \({}^{\circ}\)C and time [43]. Low-temperature storage following chemical preservation is a simple and effective way to keep potatoes fresh, reducing the reproduction rate of microorganisms and delaying the senescence of tissues [43]. However, few studies have investigated the multifactorial aspects of shelf life growth of microorganisms considering variables such as storage temperature, duration, and processing methods.