Potato Research

, Volume 45, Issue 1, pp 1–8 | Cite as

The influence of mechanical impact and storage conditions on subsurface hardening in pre-peeled potatoes (Solanum tuberosum L.)

  • K. Kaack
  • E. Larsen
  • A. K. Thybo
Full Papers


In investigating the effect of mechanical impact and storage conditions on subsurface hardening in boiled pre-peeled potatoes, potatoes (cv. Sava) were peeled using an industrial peeler, a laboratory knife peeler or a hand knife peeler, packed in polymer bags and stored at 4 to 18 °C for 6 days. Industrially peeled potatoes were significantly harder than potatoes peeled by hand or using a laboratory knife peeler. Potato hardening was not related to pectin methyl esterase activity (EC However, it was significantly correlated with mechanical impact from the peeler knives and by treatment in a damage barrel. Blunt knives resulted in harder potatoes than when sharp knives were used. An increase in storage temperature from 4 to 18 °C also increased subsurface hardening significantly. Maximum hardness was found below the wounded surface at a depth of 2–8 mm (average 4 mm).

Additional keywords

mechanical damage suberisation surface hardness texture 


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Copyright information

© Kluwer Academic Publishers 2002

Authors and Affiliations

  • K. Kaack
    • 1
  • E. Larsen
    • 1
  • A. K. Thybo
    • 1
  1. 1.Department of HorticultureDanish Institute of Agricultural SciencesAarslevDenmark

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