Electrostatic Field Combined With Barrier Packaging For The Preservation Of Potatoes And Fresh-cut Potato

In this paper,In order to extend the shelf-life of two main consumption types of potatoes:fresh-cut potatoes and fresh potato tubers were studied respectively.Based on low temperature storage(all set at 4 ? and 85% relative humidity).Electrostatic field with vacuum packaging and electrostatic field with Modified atmosphere packaging respectively were studied as potential methods for extending the shelf-life of fresh-cut potatoes and fresh potato tubers,as a result,both groups achieved the ideal effect.The details are as follows:Fresh-cut potatoes preservation experiment: Pieces cut from fresh potatoes were vacuum packaged within either a polyamide/polyethylene(PA/PE)or Poly(L-lactic acid)(PLLA)composite membrane with an unpackaged group serving as the control and saved them in either with or without an electrostatic field.The results showed that the electrostatic field-PA/PE group could effectively slower browning and weight loss,and maintain the content of VC and total soluble solids.The storage period reached 15 days.Postharvest potato tuber preservation experiment: Using PLLA membrane made as equilibrium modified atmosphere packaging for potato tubers,and saved them in the electrostatic field environment,and the electric field-CK,non-electric field-PLLA and non-electric field-CK were served as the controls.Results indicated that the electric field can significantly protect the potato against greenish skins and sprouts,the electric field-PLLA group has the best preservation effect,and it slowed the loss of weight and nutrients.It still has the edible value until 150 days.