Effect of different packaging materials on storage quality of fresh-cut potato

The efficacy of three different packaging materials in improving the storage quality on fresh-cut potato was investigated. Cleaned and sliced potatoes were stored at 4℃ for 7d. The color difference (L*, △E* value) , browning degree (BD) , gas components, respiratory rate, content of malondialdehyde (MDA) and the overall visual quality (OVQ) were detected every day. The results showed that PE2 packaging with high gas permeability could retain deterioration of color quality, slow down the accumulation of malondialdehyde (MDA) , and O2 and CO2was easy to achieve dynamic balance, inhibit browning and respiratory rate, so as to slow down senescing, improving the storage quality.