Rocha, Ada M. C. N.Coulon, Emilie C.Morais, Alcina M. M. B.2011-10-212011-10-212003"Food service technology". ISSN 1471-5732. 3: (2003) 81-88http://hdl.handle.net/10400.14/6693In recent years, consumers have become more health conscious in their food choices but they also have less time to prepare healthy meals. As a result, minimally processed (MP) products have become an important sector of the food industry because of their ‘fresh-like’ qualities, convenience and speed of meal preparation. In this study, the physical qualities of MP potatoes (‘Désirée’ variety) stored for 7 days in vacuum packaging were evaluated. The shelf life of MP potatoes was effectively extended to nearly 1 week under refrigerated storage by using vacuum packaging systems. The main quality parameters were constant during storage.engConvenienceIV gammaMinimally processedPotatoQualityVacuumjournal article10.1046/j.1471-5740.2003.00068.x