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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

How to prolong the shelf life and slow down the quality is the key to fresh-cut vegetable fresh-keeping storage, and cleaning is the important link of fresh-cut vegetable processing. In order to investigate the effect on edible quality and safety of fresh-cut potato during cold storage by different cleaning methods, this paper took the fresh-cut potato as experiment material, used pure water immersion cleaning as CK, aqueous sodium hypochlorite solution and chlorine dioxide water solution of 50, 100 and 150 mg/L concentration as cleaning treatment,after all treatment by cold storage at 4℃ in 0, 1,2, 5, 8 and 12 d, the all treatment of fresh-cut potato's number of aerobic bacterial count and coliform bacterial, and residues of trichloromethane was detected, and its sensory was evaluated. The results showed that 100 mg/L sodium hypochlorite clean of fresh-cut potatoes could effectively inhibit the growth of microorganisms, keep the good sensory quality. The chloroform residues was 0. 3 μg/L after cleaning under the national drinking water's safety standard of trichloromethane limit 0. 06 mg/L, and no toxicological harm to human body. The results of this study could provide important experimental data for investigating the effect on the quality of fresh-cut potato by different cleaning methods, and it also could provide reference for the safe production of fresh-cut potato. [ABSTRACT FROM AUTHOR]