Abstract: In order to explore the effect of vacuum packaging combined with dark storage on the quality of fresh-cut potatoes, fresh-cut potatoes were vacuum-packaged in polyethylene (PE) + polyamide (PA) bags, and tray + cling film packaging was used as the control. Changes in sensory quality, nutrient contents and browning-related enzyme activities were investigated during storage in light or darkness at (20 ± 1) ℃ for 4 days. The results showed that vacuum packaging combined with light avoidance could effectively inhibit the increase of browning index, hardness and mass loss rate (P < 0.05), decrease the count of molds and yeasts, the contents of total phenols and flavonoids as well as hydrogen peroxide and the activity of polyphenol oxidase, peroxidase and phenylalanine ammonialyase (P < 0.05), effectively maintain the contents of ascorbic acid and soluble proteins, and induce an increase in antioxidant enzyme activities (catalase and ascorbate peroxidase) (P < 0.05). Therefore, vacuum combined with light-free packaging can significantly reduce the metabolism and the degree of browning of fresh-cut potatoes and inhibit the formation of callus, thereby maintaining the sensory and nutritional quality, and extending the shelf-life.

Key words: fresh-cut potatoes, vacuum packaging, light-proof storage, browning, callus