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Abstract: To optimize the processing and storage of Kennebec potatoes for sale in peeled, vacuum‐packed ready‐to‐cook form, we studied the effects of blanching, various anti‐browning solutions, and storage temperature. Unblanched potatoes pretreated with a mixture of 1% ascorbic acid and 0.5% citric acid, and stored at 2 °C, were found to have a shelf life of at least 1 mo without browning. Potatoes...