# Processing Fresh-Cut Potatoes Using Non-Thermal Technologies and Edible Coatings
## 4 Conventional Processing Technologies and Chemical Treatments  
Conventional processing of fresh-cut potatoes includes two main categories: (i) thermal treatment and (ii) the application of anti-browning or firming agents (chemicals). The scientific interest in thermal methods is still lively, and researchers are trying to optimize their application or to combine them with novel techniques. The most common thermal technologies are boiling [55], blanching with hot water or steam [87], freeze-drying (lyophilization)[15], freeze-thawing [88], and thermal shock cycling, which consists of blanching at 90 \({}^{\circ}\)C followed by soaking in ice water [89]. Freeze-thaw dehydration is considered a conventional processing method to produce dehydrated potatoes. This treatment was applied on fresh-cut potato tubes, and studies have examined different freezing rates (0.02-0.40 \({}^{\circ}\)C/min), dehydration efficiency, reduction in immobilized water (\(T_{22}\)), protein and mineral retention, and metabolomic changes (lipids, organic acids, and amino \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Packaging Method** & **Packaging Conditions** & **Storage Conditions** & **Reference** \\ \hline Air storage & \begin{tabular}{c} 100 g potato strips per replicate, \\ continuous air flow: 10 mL/min \\ \end{tabular} & 6 d, 4 \({}^{\circ}\)C & [85] \\ \hline Vacuum packaging & PE bags & 5 d, 0–10 \({}^{\circ}\)C & [43] \\ \hline Vacuum packaging & \
\begin{tabular}{c} vacuum time: 30 s; sealing time: \\ 2 s; cooling time: 3 s; PE bags \\ \end{tabular} & 5 d, 4 \({}^{\circ}\)C & [57] \\ \hline Vacuum packaging &
\begin{tabular}{c} vacuum time: 20 s; VOH \\ packaging bags \\ \end{tabular} & 18 d, 4 \({}^{\circ}\)C & [70] \\ \hline Vacuum packaging & PE and PA/PE bags & 10 d, 3 and 10 \({}^{\circ}\)C & [86] \\ \hline Modified-atmosphere packaging & 30\% CO\({}_{2}\)/70\% N\({}_{2}\) & 18 d, 4 \({}^{\circ}\)C & [70] \\ \hline Modified-atmosphere packaging (MAP) & 100 g potato strips per replicate, sealed in LDPE bags & 6 d, 4 \({}^{\circ}\)C & [85] \\ \hline _Sous-vide_ packaging & - & - & [76] \\ \hline _Sous-vide_ packaging & - & 11 d, 4 \({}^{\circ}\)C & [75] \\ \hline \hline \end{tabular}  
* PE: polyethylene; VOH: vinyl alcohol; PA/PE: polyamide/polyethylene; LDPE: low-density polyethylene.  
\end{table} 
Table 1: Packaging materials and methods used for the storage of fresh-cut potatoes *. acids) [88]. Blanching is widely used to inactivate the enzymes that cause browning and spoilage, which helps in preserving the color and texture of fresh-cut potatoes. However, it can also lead to a reduction in water-soluble nutrients, such as vitamin C and some polyphenols, due to high temperatures and water exposure. This loss of nutrients, particularly antioxidants, can reduce the nutritional value of the product despite the sensory benefits achieved in color and texture preservation [90; 91]. Different blanching methods, such as low-temperature blanching and stepwise blanching, can minimize nutrient loss while still achieving the desired sensory effects by carefully controlling temperature and time [92]. Freeze-drying (lyophilization), on the other hand, offers a significant advantage in retaining both the freshness and nutritional quality of potatoes. This process removes water by sublimation at low temperatures, which helps preserve heat-sensitive compounds such as vitamins, polyphenols, and other bioactive components that are prone to degradation in high-heat methods [93]. Freeze-drying also maintains the structural integrity of the potato tissues, resulting in a product with better rehydration properties, a brighter color, and a fresher appearance compared to traditional drying techniques [94]. However, freeze-drying is energy-intensive and has high operational costs, which limits its practicality for large-scale production, despite its advantages in preserving sensory and nutritional quality.