Abstract: The effects of different concentrations of ginger extracts on the storage quality of fresh-cut potato were investigated. The fresh-cut potato were dipped in the ginger extracts with the concentrations of 0.05%,0.10%,0.50% and 1.00%,distilled water was used as the control and stored at 4℃ for 5 days. The optimal concentration of ginger extracts was comprehensively evaluated by measuring weight loss rate,browning degree,soluble solid content,reducing sugar content and polyphenol oxidase(PPO)activity. The results showed that 0.50% ginger extract maintained the best storage quality of fresh-cut potato. 0.50% ginger extract treatment could significantly reduce the weight loss rate and browning degree,slow down the increase rate of reducing sugar,reduce the loss of soluble solids,inhibit PPO activity,maintain the quality of fresh-cut potatoes,and delay the browning. Therefore,ginger extract can be used as a color-protecting agent for fresh-cut potatoes.