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...