Effect of fresh-cut potatoes after washing with different sanitizers on storage quality change

The efficacy of acidic electrolyzed water and sodium hypochlorite washing methods in improving the storage quality on fresh-cut potatoes was investigated.Cleaned and sliced potatoes were stored at 4℃ for 7 days. The color difference ( L* , a* , b* value) , browning degree ( BD) , weight loss rate, polyphenol oxidase ( PPO) activity and the overall visual quality ( OVQ) were detected every day, and aerobic plate count was measured every other day.The study showed that: acidic electrolyzed water can keep the color different ( higher L* and b* value, lower a* value) and OVQ of fresh-cut potatoes, inhibit the growth of microorganism and browning and reduce the PPO activity more effective in the storage period.In terms of reducing weight loss, sodium hypochlorite is more efficient than acidic electrolyzed water, while the differences in keeping the color quality, reducing the weight loss rate, inhibiting the browning and reducing the PPO activity between two sanitizers are not significant ( p > 0.05) .