Abstract:Fresh-cut potatoes were treated in seven ways：wrapped in plastic wrap，vacuum packed，soaked in 0.3% tea polyphenols，soaked in 0.4% citric acid，soaked in 0.1% sodium D-isoascorbate，treated by ultrasonic，and treated by microwave.The fresh-keeping effects of these treatments were explored by detecting physical and chemical indexes.According to the tests，vacuum packaging had a better fresh-keeping effect between the packaging groups；soaking in 0.4% citric acid had the best fresh-keeping effect among the soaking treatment groups；microwave treatment had a better sterilization effect between the sterilization treatment groups.The three optimal approaches were combined to treat fresh-cut potatoes，and the weight loss rate，browning degree，VC content，polyphenol oxidase activity，peroxidase activity，and the total number of colonies were determined.Results showed that the combination of 0.4% citric acid soaking+vacuum packaging+microwave treatment was better than single treatment in reducing dry matter consumption and inhibiting browning and growth of colonies.