Integrated agronomical and technological approach for the quality maintenance of ready-to-fry potato sticks during refrigerated storage

The paper addresses the effect of nitrogen fertilization rate, storage time, packaging film and locust bean gum (LBG)-based edible coating on the quality maintenance of fresh-cut ready-to-fry potato sticks. Quality change was assessed monitoring color and firmness, microbiological parameters and content of bioactive components. Results demonstrate that the highest (280 kg ha−1) nitrogen fertilization rate determines rapid color changes, lower firmness and faster microbial (total mesophilic bacteria and yeasts and molds) growth. Similarly, excess in nitrogen fertilization rate determines lower ascorbic acid levels and a faster loss of nutritional value during storage, while the LBG coating was effective at reducing color changes and microbial growth. Results highlight the need for accurate management of nitrogen fertilization in order to obtain high quality fresh-cut potato sticks, and point out that excess nitrogen fertilization levels enhance the proneness to physical, microbial and nutritional changes.