# Processing Fresh-Cut Potatoes Using Non-Thermal Technologies and Edible Coatings
## 4 Conventional Processing Technologies and Chemical Treatments
The application of traditional anti-browning agents (e.g., ascorbic acid) [56], synthetic preservatives (e.g., citric acid, benzoates, nitrates) [63], and novel anti-browning agents (e.g., plant extracts, essential oils) are discussed in Section 6. These al \begin{table}
\begin{tabular}{c c c c c} \hline
**Treatment** & **Processing Conditions** & **Storage Conditions** & **Treatment Purpose** & **Reference** \\ \hline Blanching (high temperature) & 4 min at 85 \({}^{\circ}\)C, frying at 185 \({}^{\circ}\)C for 4.5 min & - & To improve cell wall calcium and firmness in fries & [100] \\ \hline Blanching (steam) & 80 and 90 \({}^{\circ}\)C, 0.5–10 min, steam injection & - & To investigate effects on PPO activity & [87] \\ \hline Curing (postharvest) & \begin{tabular}{c} Curing treatment: 10 d at \\ 16 \({}^{\circ}\)C, slices dipped in \\ 50 mg/L NaOCl for 5 min, packed in PE bags \\ \end{tabular} & 12 d, 2–3 \({}^{\circ}\)C & To study effects on color and phenolic metabolism & [60] \\ \hline Deep freezing & \begin{tabular}{c} 100 g potato strips per \\ replicate, freezing in \\ liquid N\({}_{2}\) \\ \end{tabular} & 6 d, \(-\)2 \({}^{\circ}\)C & To measure vitamin  C retention & [85] \\ \hline CaCl\({}_{2}\) (3\% \(w/w\)) & \
\begin{tabular}{c} Firming agent, different cut \\ shapes: slices, wedges, \\ cubes, dice \\ \end{tabular} & 12–60 d, 4 \({}^{\circ}\)C & To evaluate effects of cut  type on quality and  shelf life & [34] \\ \hline CaCl\({}_{2}\) (3\% \(w/w\)) &
\begin{tabular}{c} 3 min dipping, potato \\ slices packed in PE bags \\ \end{tabular} & 14 d, 4 \({}^{\circ}\)C & To prevent  enzymatic browning & [101] \\ \hline Freeze–thaw treatment & Freezing rate: 0.11 \({}^{\circ}\)C/min, freezing at \(-\)5 \({}^{\circ}\)C and  thawing at 4 \({}^{\circ}\)C & - & To analyze changes in  potato properties during  freeze–thaw  dehydration processing & [88] \\ \hline Superheated steam (SHS) + hot water & 2.46 kg/h flow rate, WMD & - & To compare steam and  water spray blanching for  potato processing & [102] \\ \hline \end{tabular}  
* PE: polyethylene.  
\end{table} 
Table 2: _Cont._ternatives offer promising results, providing effective browning prevention while reducing the potential health risks associated with traditional chemical additives. In summary, conventional processing methods, including thermal treatments and chemical agents, remain central to extending the shelf life and maintaining the quality of fresh-cut potatoes. While methods like blanching and freeze-drying are effective in preserving sensory attributes, they also come with limitations such as nutrient loss and high energy costs. Innovative thermal technologies offer potential improvements in energy efficiency, although they are still being optimized for large-scale application. Conventional chemical agents like ascorbic acid and citric acid effectively prevent browning, yet consumer demand for safer, natural alternatives is driving interest in plant extracts and essential oils. Overall, these traditional and emerging techniques highlight the balance between efficacy, safety, and sustainability in fresh-cut potato preservation.