Effect of low-dose γ-irradiation on the shelf life and quality characteristics of minimally processed potato cubes under modified atmosphere packaging

The processing conditions involving γ-irradiation for minimally processed potato cubes were optimized by response surface methodology. The effect of γ-irradiation dose (0–1.5 kGy), citric acid concentration (0–1.0%), KMS concentration (0–1.0%) and their complex interaction on L, a, b value, hardness and total sugar content were studied using a central composite rotatable design of experiments. The results showed that at the optimum conditions (γ-irradiation dose 1.0 kGy; citric acid concentration 0.33% and KMS concentration 0.55%) the L-value was ⩾48.50%, a-value ⩽0.95, b-value ⩽7.5, hardness ⩾100 N, sucrose concentration ⩽0.19% and sensory score ⩾6.0 at the end of the storage period of 4 weeks.