SENSORY AND COOKING QUALITY OF INDIVIDUALLY FILM WRAPPED POTATOES

Newly harvested Russet Burbank potatoes were cured for 3 weeks at 15.5 C. The cured potatoes were individually film wrapped either immediately, or stored at 7.2 C for 12 weeks and then film wrapped. The film wrapped potatoes stored at 20 C were compared with nonwrapped potatoes stored at 7.2 C or 20 C for cooking time and various sensory characteristics. The sensory and cooking characteristics of the film wrapped potatoes stored at 20 C were better than the baking characteristics of nonwrapped potatoes stored at 20 C but not at 7.2 C. Individual film wrapping of potatoes significantly preserved the baking and cooking quality of potatoes during storage at 20 C, 60% RH.