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Effects of Solanum tuberosum L. storage and transportation management, slicing thickness and soaking time on the quality of potato chips
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Fa-Bin YAN1, 2, Hui-Yan LIU1, He-Mei YANG3, Shan-Yun LI4, Tong YE1, Ting WU1, 5, Hai-Tian FANG1, *
Journal of Food Safety & Quality | 2026, 17(3) : 14 - 21
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Journal of Food Safety & Quality | 2026, 17(3): 14-21
• Special Topic: Preservation, Storage and Processing of Fruits and Vegetables •
Effects of Solanum tuberosum L. storage and transportation management, slicing thickness and soaking time on the quality of potato chips
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Fa-Bin YAN1, 2, Hui-Yan LIU1, He-Mei YANG3, Shan-Yun LI4, Tong YE1, Ting WU1, 5, Hai-Tian FANG1, *
Affiliations
  • 1.College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
  • 2.Nissin Food (China)Investment Co., Ltd., Shanghai 200235, China
  • 3.College of Engineering, Nanjing Agricultural University, Nanjing 210095, China
  • 4.Institute of Agricultural Economics and Information, Yunnan Academy of Agricultural Sciences, Kunming 650205, China
  • 5.Pingluo County Agricultural Product Quality and Safety Center, Shizuishan 753499, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250908006
Outline
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Objective

To identify the influence mechanisms of Solanum tuberosum L. storage and transportation management (packaging method, storage temperature and sprout inhibition measures), slice thickness and soaking time on the comprehensive quality of potato chips, and determine the optimal combination of process parameters.

Methods

Experiments were conducted by varying Solanum tuberosum L. bagging methods, storage temperatures, sprout inhibitor(chlorobenzylamine) dosage, firmness levels, slice thickness and soaking time. These factors were systematically evaluated for their effects on Solanum tuberosum L. storage traits and final potato chip quality indicators.

Results

Experimental results indicated that using ton-sized packaging bags, maintaining storage temperatures between 9–11 ℃, and applying 43 mL/t of chloramphenicol as a sprout inhibitor effectively delayed Solanum tuberosum L. sprouting while reducing mechanical damage and storage losses. Additionally, Solanum tuberosum L. maintained optimal firmness within 30 days post-harvest. Processing during this period, combined with maintaining a slice thickness of no less than 2.7 mm, yielded potato chips with excellent color, crispness and oil absorption rates.

Conclusion

This combination of process parameters effectively safeguards Solanum tuberosum L. quality during storage and transportation while significantly enhancing the edible quality and safety of the final potato chips. It provides clear guidance for practical production, helps enterprises reduce raw material losses and improves potato chip product quality.

Solanum tuberosum L.  /  supply chain  /  processing technology  /  potato chips  /  quality
晏发斌, 刘慧燕, 杨和梅, 李山云, 叶彤, 吴婷, 方海田. 马铃薯贮运管理与切片厚度和浸泡时间对薯片品质的影响. 食品安全质量检测学报, 2026 , 17 (3) : 14 -21 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250908006
Fa-Bin YAN, Hui-Yan LIU, He-Mei YANG, Shan-Yun LI, Tong YE, Ting WU, Hai-Tian FANG. Effects of Solanum tuberosum L. storage and transportation management, slicing thickness and soaking time on the quality of potato chips[J]. Journal of Food Safety & Quality, 2026 , 17 (3) : 14 -21 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250908006
Appendix
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Year 2026 volume 17 Issue 3
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250908006
  • Receive Date：2025-09-08
  • Online Date：2026-11-05
Article Data
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History
  • Received：2025-09-08
Funding
Affiliations
    1.College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
    2.Nissin Food (China)Investment Co., Ltd., Shanghai 200235, China
    3.College of Engineering, Nanjing Agricultural University, Nanjing 210095, China
    4.Institute of Agricultural Economics and Information, Yunnan Academy of Agricultural Sciences, Kunming 650205, China
    5.Pingluo County Agricultural Product Quality and Safety Center, Shizuishan 753499, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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