# Processing Fresh-Cut Potatoes Using Non-Thermal Technologies and Edible Coatings
## 8 Conclusions  
This review highlights the evolving landscape of fresh-cut potato preservation, underscoring the role of non-thermal processing technologies and natural preservation methods as promising alternatives to traditional chemical treatments. With growing consumer demand for minimally processed, safe, and convenient food products, the food industry is increasingly turning to innovative techniques that preserve quality, extend shelf life, and cater to health-conscious preferences. Among the methods explored, OD offers potential for fresh-cut potato preservation due to its ability to retain sensory qualities and support microbial stability with minimal heat application. However, nutrient loss and the need for significant osmotic solution volumes may limit its feasibility. Used in combination with non-thermal technologies, OD can further enhance shelf life, contributing to a sustainable, energy-efficient preservation strategy. Additionally, HPP has proven effective in maintaining the sensory qualities of fresh-cut potatoes by inactivating spoilage microorganisms without nutrient loss associated with heat-based treatments. However, high equipment costs and the need for specialized packaging limit HPP's immediate adoption, especially in smaller facilities. PEF offers unique benefits, such as improved texture and reduced oil absorption in fried products, though challenges remain in terms of scalability and the need to optimize processing parameters for consistency. OH presents a sustainable option, achieving rapid, uniform heating to inactivate spoilage enzymes efficiently. While OH requires less power than conventional heating, it faces challenges with electrode corrosion and scaling up for industrial use. Despite these hurdles, OH holds strong potential as an environmentally friendly solution. Natural preservatives, including plant extracts, essential oils, bioactive compounds, and edible coatings enriched with these agents, offer compelling alternatives to synthetic chemicals, addressing the demand for clean-label products. These agents, when combined with edible coatings or used alone, have shown effectiveness in reducing browning and microbial growth, particularly when paired with non-thermal methods like HPP or PEF. Edible coatings provide a physical barrier to minimize moisture loss and oxygen exposure, enhancing shelf life when infused with natural preservatives. However, the effectiveness of these additives and coatings can vary depending on the potato cultivar and processing conditions, underscoring the need for targeted research to optimize application strategies across product types. In conclusion, the integration of non-thermal methods with natural anti-browning and antimicrobial agents shows considerable promise for advancing fresh-cut potato preservation. These approaches align with the broader shift toward sustainable, health-conscious food processing, with the potential to reshape industry standards. While technical and economic challenges remain, optimizing these technologies and addressing scalability will pave the way for delivering safer, longer-lasting, and environmentally friendly fresh-cut potato products that meet evolving consumer expectations. By preserving nutritional quality and reducing the need for synthetic additives, these technologies directly address consumer demand for healthier, minimally processed, and clean-label food products, reinforcing their relevance in modern food processing. Limitations and feasibility for industry use: Although promising, each discussed technology faces limitations that impact its scalability and feasibility in the food industry. OD, while beneficial for retaining sensory qualities and microbial stability, has limitations due to nutrient loss and the need for large volumes of osmotic solution, which can increase operational costs and reduce practicality for large-scale applications. HPP, while effective in microbial inactivation, involves high costs for equipment and specialized packaging, which may hinder its adoption in smaller facilities.