Effects of Electrostatic Field and Barrier Packaging on Fresh-cut Potatoes Quality during Storage

Electrostatic field treatment with vacuum packaging using 2 membranes as barrier were studied as potential methods for extending the shelf-life of fresh-cut potatoes. Pieces cut from fresh potatoes were vacuum packaged within either a polyamide/polyethylene(PA/PE)or Poly(L-lactic acid)(PLLA)composite membrane with an unpackaged group serving as the control. All groups were refrigerated at 4℃ and 85% relative humidity either with or without an electrostatic field. The sensory quality,L^* value,browning degree,weight loss rate,sugar content,V_C content were evaluated after 0 to 20 days of storage. The single variable method comparative analysis showed that in the same membrane under electrostatic field conditions the potatoes displayed water loss more slowly and slower browning than the control. In the unpacked group,the weight loss rate of the potatoes under the electrostatic field treatment could be reduced by 30%. Regardless of the electrostatic field treatment,the potatoes in relatively high barrier properties of PA/PE membrance can better to maintain original color and weight loss than those in PLLA. Combined with common advantages of electrostatic field preservation and high barrier property the electrostatic field-PA/PE group displayed the best preservation effect up to 15 days. The L^* index and browning degree of the color reaction were always better than other groups during storage,the weight loss rate was the lowest,the sensory score on the 15th day was 6,while the other groups were less than 6 and lost their edible value,and better to maintain the V_C content and soluble solids content.