Abstract: In order to solve the problems of browning, microbial growth, and quality deterioration of fresh-cut potatoes after processing, this study explored the effect of combined treatment with slightly acidic and alkaline electrolyzed water on their preservation. Fresh-cut potatoes were divided into a control group and three treatment groups with slightly acidic electrolyzed water (SAEW), alkaline electrolyzed water (AEW), or a combination of both (SAEW-AEW). Each group was stored either at 25 ℃ for 5 days or at 4 ℃ for 21 days, and browning degree, mass loss rate, respiratory intensity, total microbial number, texture properties, and sensory quality were measured regularly during storage. Multi-dimensional data were analyzed using principal component analysis (PCA), cluster analysis (CA), and correlation analysis. The results indicated that the combined treatment exhibited significant advantages in maintaining the quality of fresh-cut potatoes. After 21 days of storage at 4 ℃, the total microbial number in the combined treatment group was significantly reduced by 1.0 (lg (CFU/g)), while the brightness value (L*) remained at 64.68, which was significantly higher than that of the SAEW group (60.45). Meanwhile, the time to peak respiratory intensity was delayed, the mass loss rate was reduced by approximately 33.2%, and the hardness retention rate was increased by approximately 17.8%. On the 21st day of storage, the combined treatment group achieved an overall sensory score of 80.20, compared to 68.67 for the control group. The results of multivariate analysis showed that the combined treatment group was clearly distinguished from the other treatment groups at each storage time point, with the highest overall quality score. Correlation analysis further confirmed that browning and total microbial number were significantly negatively correlated with sensory scores (P < 0.01). These findings revealed that sequential treatment with SAEW followed by AEW exhibited a significant synergistic effect. This treatment could effectively delay the quality deterioration of fresh-cut potatoes through multiple mechanisms, making it a green preservation technology with considerable application potential.

Key words: slightly acidic electrolyzed water; alkaline electrolyzed water; fresh-cut potato; combined preservation; multivariate statistical analysis