Abstract: Electrostatic field treatment combined with equilibrium modified atmosphere packaging (EMAP) was studied as a potential method for extending the shelf-life of potatoes. Potatoes were packaged in EMAP using polylactic acid (PLLA) composite membrane whereas unpackaged potatoes served as the control. All potatoes were refrigerated at 4 ℃ and 85% relative humidity either with or without an electrostatic field. The sensory quality, gas composition, mass loss rate, a* value, dry matter content, total soluble solids content, starch content and VC content were evaluated after 0 to 150 days of storage. Results indicated that electrostatic field could significantly protect potatoes against greenish skins (P < 0.05）and sprout. The gas composition of high CO2 concentration (4.2%–8.0%) and low O2 concentration (7.7%–12.3%) was formed by EMAP in PLLA membrane. Electrostatic field combined with EMAP revealed the best preservation. The potatoes could still be eaten at the end of the storage period of about 150 days; the sensory score was the highest, the mass loss rate was the lowest, and the nutrients were maintained better. Therefore, the combaination of electrostatic field and modified atmosphere packaging are beneficial to the storage and preservation of potatoes.

Key words: potatoes, electrostatic field, equilibrium modified atmosphere packaging, preservation, polylactic acid