Effects of four kinds of packaging materials on the preservation of fresh- cut potatoes chips

The excellent quality of potato were cleaned cut into the film and divided into 4 groups.They were paked with 4 kinds of different materials and storaged at 4 ℃ PPO and POD enzyme activity,phenolic substances( total phenolics content),cell damage degree( relative conductivity) and harmful substances( MDA) and nutrients( ascorbic acid) content were detected.It was showed that OPP/CPP packaging materials,which carbon dioxide,oxygen,steam,permeance respectively 601.86 cm3/( m2·24 h·0.1 MPa),295.92 cm3/( m2·24 h·0.1 MPa),12.98 g /( m2·24 h),used in the preservation of fresh cut potato chips,could effectively improved the quality,reduce the content of enzyme activity and phenolic substances. It could also reduce the relative electric conductivity from 0.02% rise to 0.15%,MDA only from 0.03 mmol / g up to 0.04 mmol / g,keep the nutrients.