Shelf-life prediction model of fresh-cut potato at different storage temperatures

The fresh-cut potato is popular in many foods, but its shelf-time is difficult to predict. Through orthogonal test, the fresh-cut potato was dipped in chlorine dioxide solution (100 mg/L), citric acid solution (1.5%) and potassium sorbate solution (0.1%) in order, and then packaged with polyvinylidene chloride plastic film for the best preservation effect. Then, the processed potatoes were stored in 0 °C, 4 °C, 7 °C and 10 °C. The quality-change relationship between samples over time and temperature are mainly studied by weight loss, PPO activity and total number of colonies. The results show that the weight loss, the PPO activity and the total number of colonies increased with the increase of the time and the temperature, and the temperature of 0 °C is optimum for the storage of fresh-cut potato. The kinetic models of the weight loss, the PPO activity and the total number of colonies are established based on experimental data. By comparing the predicted values with the experimental values, it is shown that the shelf-life prediction model of PPO activity can offer a more accurate prediction of the shelf life of fresh-cut potato at different temperatures. We anticipate that our results might be used to forecast and evaluate the quality of vegetables in the process of logistics.