Potatoes frozen storage

It is a fact of practical interest that after four fluetuations, an inerease in the number of fluetuations during simulated frozen storage eaused little further deterioration of potato firmness. These findings provide new insights into the operating parameters of storage of frozen potato and post processing. 

Alvarez, M. D., Canet, W. (1998a). Effect of temperature fluctuations during frozen storage on the quality of potato tissues (cv. Monalisa). Z. Lebensm. Unters. Forsch. A., 206, 52-51. 

Potatoes, storage, raw Vegetables, raw and frozen Fruits and berries, raw/flesh... 

During storage of food products, volatile compounds produced by lipid oxidation cause rancidity, especially if the lipids contain linolenic acid. Dark flours become easily rancid on storage. Crackers and other durable bakery products should be stored in an inert gas atmosphere or be protected by antioxidants. Roasted products, such as peanuts, may change their agreeable flavor if stored in air therefore, they are stored either in nitrogen or under reduced pressure. Fried products are most sensitive to oxidative rancidification, especially Med products with weak flavor, such as fried bread, French fries, or potato chips. Dry and deep-frozen products are generally rather sensitive to oxidation because of easier access of air into the inner layers of the food product. 

There is a great loss of tocopherol in the storage of potato chips and french fried potatoes. One study showed aftermanufacture losses of tocopherol in potato chips stored at 73°E (23 C) of 71% in 1 month and 77% in 2 months. When the chips were frozen at 10 E (-12°C), the losses were 63% in 1 month and 68% in 2 months. The after-manufacture losses of french fries stored at 10 E (-12 C) were 68% in 1 month and 74% in 2 months. 

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