Minimal processing potatoes have some undesirable physiological consequences like enzymatic browning on cut surfaces. Storability is limited due to enzyme catalyzed browning reaction. The enzymatic action varies depending upon the cube size, different gauges of polythene and vacuum packaging. The aim this work was to study the effect of cube size, polythene gauge and vacuum on Physical characteristics of minimally processed potato. Among all the combinations, the potato cubes with 2 cm3 cube sizes, 200 gauge polythene bag and with vacuum packaging recorded lower physiological changes and having better shelf life compared to 1 cm3 cube sizes, 100 gauge polythene bag without vacuum packaging. | Effect of cube size polythene gauge and vacuum on physical characteristics of minimally processed potato
