Effect of Heat Treatment Combined with Different Packaging on Storage Quality of Fresh-Cut Potatoes

To solve the problem of rapid deterioration and short shelf life of fresh-cut potatoes, this experiment investigated the effect of heat treatment at 45 ℃ for 3 min combined with vacuum packaging or 30% CO2 + 70% N2 modified atmosphere packaging on the storage quality of fresh-cut potatoes. The results showed that the combination of heat treatment and modified atmosphere packaging suppressed the increase in the respiration rate of fresh-cut potatoes, significantly inhibited the increase in malondialdehyde content (MDA) as well as phenylalanine ammonia-lyase (PAL), peroxidase (POD), polyphenol oxidase (PPO) activities (P < 0.05), effectively maintained the contents of total phenol, ascorbic acid (AsA), soluble solids and starch, restrained the increase in total bacterial count, and preserved the volatile flavor and sensory quality of fresh-cut potatoes. In conclusion, heat treatment combined with modified atmosphere packaging can preserve the sensory and nutritional quality of fresh-cut potatoes, and inhibit the growth of microbes and browning enzyme activities, thereby extending the shelf life of fresh-cut potatoes.