# Processing Fresh-Cut Potatoes Using Non-Thermal Technologies and Edible Coatings
## 5 Emerging Processing Technologies: Operating Principles and Examined Parameters
### Conventional and Novel Anti-Browning Agents
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Substance** & **Processing Conditions** & **Storage Conditions and Time** & **Reference** \\ \hline Sodium ascorbate & 2\% _w/v_, immersion for 3 min at 18 \({}^{\circ}\)C, potato slices/ & & \\ sodium ascorbate & solution (g/mL) = 1:4, vacuum and & 10 d, 3 and 10 \({}^{\circ}\)C & [86] \\ MA packaging (10 CO\({}_{2}\), 3\% O\({}_{2}\), 87\% N\({}_{2}\)) & & \\ Sodium metabisulfite & 0.5\% _w/v_, 30 min immersion, & \\ vacuum packed & 15 d, room temperature & [188] \\ Sodium metabisulfite + ascorbic acid & 0.25\% _w/v_ + 0.25\% _w/v_ AA, 30 min & \\ ammonium, vacuum packed & 15 d, room temperature & [188] \\ Sodium bisulfate & 2.5\% _w/v_, 2 min immersion, & \\ packaged in PE bags & 25 d, 4 \({}^{\circ}\)C & [165] \\ Sodium bisulfite + modified atmosphere & 0.025\% _w/w_, 3 min immersion at & \\
7.5 \({}^{\circ}\)C, potato/solution = 1:10, MA: & 8 d, 5 \({}^{\circ}\)C & [201] \\ \hline S-Ethyl thioacetate (S-Et) & 0.14 and 0.20 mmol/ L S-Et, 15 min immersion, potato/solution = 1:2 & \\ _w/w_, 200 g potato chips packed in & 5 d, 2–4 \({}^{\circ}\)C & [194] \\ PE bags & & \\ \hline _Sonchus oleracus_ extract + ultrasound & 5 min immersion, 0.1 g/L extract, US: & \\ acoustic intensity 0.75 W/m\({}^{2}\) for & & \\
5 min, frequency: 40 kHz, potato & 8 d, 4 \({}^{\circ}\)C & [163] \\ slices packed in PE bags & & \\ \hline Sprayable double-stranded RNA (dsRNA) & 0.1 g/L dsRNA solution, 20 \(\mu\)L & \\ dsRNA solution was sprayed on each & 5 d, 4 \({}^{\circ}\)C & [203] \\ potato slice, 3 slices packed in PE bags & & \\ \hline \(\gamma\)-aminobutyric acid (GABA) & 20 g/L GABA, 10 min immersion, & \\  & air-dried & 6 d, 4 \({}^{\circ}\)C & [212] \\ \hline
3-mercapto-2-butanol & 25 \(\mu\)L/L, 5 min immersion, packed in & \\  & PE bags & \\ \hline Carboxymethyl cellulose & 1\% _w/v_, immersion for 30 min at & \\  & 24 \({}^{\circ}\)C, 1:10 _w/v_ & \\ \hline Carboxymethyl cellulose & Dipping for 0.5–10 min containing 1\% & \\  & _w/v_ olive leaf extract or 1\% _w/v_ & \\  & sodium ascorbate, potato strips & \\  & vacuum packed in PA/PE bags & \\ \hline Cactus polysaccharide & 1\% _w/w_, 10 min dipping, potato slice & \\  & (g)/solution (mL) = 1:4 & 8 d, 4 \({}^{\circ}\)C & [162] \\ \hline Chitosan & 1.5\% _w/v_, immersion for 30 min at & \\  & 24 \({}^{\circ}\)C, 1:10 _w/v_ & \\ \hline Chitosan & Dipping for 0.5–10 min containing 1\% & \\  & _w/v_ olive leaf extract or 1\% _w/v_ & \\  & sodium ascorbate, potato strips & \\  & vacuum packed in PA/PE bags & \\ \hline Cactus polysaccharide & 3 min immersion at 5 \({}^{\circ}\)C, 1\% & \\ (_Oputia dilletii_) & polysaccharide _w/v_ & \\ \hline Fish collagen hydrolysate & 0.22\% CH and 0.30\% AA, 5 min & \\  & immersion at room temperature, & \\  & potato (g)/solution (mL) = 1:5, potto & \\  & cubes placed in PE plates and covered & \\  & with stretch film & \\ \hline \hline \end{tabular}
\end{table} 
Table 8: _Cont._Essential oils, naturally derived from various plants, have gained recognition for their antioxidativeative and antimicrobial properties, making them valuable agents in enhancing the shelf life and quality of fresh-cut potatoes. Among the essential oils explored in food preservation, rosmeary oil (_R. officinalis_ L.) is particularly noteworthy due to its potential in delaying enzymatic browning and reducing microbial growth [75; 211; 218]. Additionally, studies have identified certain essential oils, such as cinnamon oil, as highly effective against common foodborne pathogens, which underscores the broad applicability of essential oils in improving food safety [66]. For fresh-cut potatoes, coatings that incorporate essential oils, like thyme oil in alginate-based formulations, have shown promising results in maintaining quality and microbial stability. Such applications, particularly at low concentrations, suggest that essential oils could serve as clean-label alternatives to synthetic preservatives, meeting both consumer demands for natural ingredients and industry needs for shelf life extension [216].