Chungnam Agricultural Research Institute: "Sliced Potatoes Maintain Excellent Quality When Vacuum-Packed and Stored at 4°C"

Research Shows Quality Maintained for Up to 10 Days

Vacuum-packed sliced potatoes. / Chungnam Agricultural Research and Extension Services

On June 16, the Chungnam Agricultural Research and Extension Services announced research findings showing that vacuum-packed sliced potatoes can maintain excellent quality for up to 10 days when stored at 4°C.

The study compared and analyzed the quality and hygiene of potatoes for up to 15 days using various packaging methods, including vacuum packing, zipper bags, PE bags, and plastic wrap, at storage temperatures of 4°C and 10°C.

The results showed that sliced potatoes stored at 4°C after vacuum packing maintained the best condition in sensory evaluations for appearance, color, and odor, with almost no discoloration or unpleasant smells observed.

In contrast, when stored at 10°C, the potatoes showed rapid discoloration and spoilage, making it difficult to maintain the quality of sliced potatoes.

Jo Yoonjung, a researcher from the Agricultural Food Resources Team, stated, "It has been confirmed that combining vacuum packing with low-temperature storage is very important for maintaining the freshness of sliced potatoes," adding, "We will do our best to provide consumers with a wider variety of vegetables in fresher and more hygienic conditions through continued research."

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