Effect of postharvest storage on potato (Solanum tuberosum L.) texture after pulsed electric field and thermal treatments

Pulsed electric field (PEF) and mild thermal pretreatments at 60 °C (T60) may help preserve texture of plant tissue during processing through pectin modification. However, potato starch counteract the adhesive role processing. Furthermore, postharvest storage potatoes result in compositional textural changes. Therefore, effect on composition untreated, PEF treated thermally was studied. The remained unchanged ( p -value <0.05), whereas fresh hardness slightly decreased (p-value ?0.0001–0.1387) storage. Prolonged resulted a softer after treatments with total specific energy input W T ) ? 0.6 kJ/kg strengths 0.74–1.01 kV/cm, independent time if > kJ/kg. Slower degradation 95 observed T60 and, especially, PEF-T60 pretreatment, independently time. • pretreatment reduces raw tissue. Postharvest increases sensitivity to softening by PEF. Mild combined (PEF-T60) slow down cooking behaviour. Effect behaviour is