Effect of different gas compositions in the OPP/CPP film on preservation of fresh-cut potato chips

Sensory quality, browning, peroxidase ( POD) activity, polyphenol oxidase ( PPO) activity, malondialdehyde ( MDA) content, VCcontent and total bacteria of potato were measured in order to study the effect of different gas compositions in the OPP/CPP film on preservation of fresh-cut potato chips. The results showed that the modified atmosphere packaging of 40%CO₂+ 50% O₂+ 10% N₂ could inhibit the enzymatic browning, PPO activity and POD activity, affect the accumulation of MDA and microorganisms proliferation, and reduce V_C content reduction of fresh-cut potato chips significantly ( p < 0.05) compared with the other groups at 4 ℃.It also could maintain higher sensory quality.In a word, the modified atmosphere packaging of this kind kept the best storage property.