Color-protecting bacteriostatic agent, preparation method thereof and long-term fresh-keeping storage method of fresh-cut potatoes

Abstract

The invention discloses a color-protecting bacteriostatic agent for long-term fresh-keeping storage of fresh-cut potatoes and a preparation method of the color-protecting bacteriostatic agent, and the color-protecting bacteriostatic agent comprises 0.5-1 wt% of a tea polyphenol solution and has good color-protecting and bacteriostatic effects. The preparation method of the color-protecting bacteriostatic agent can reduce the decomposition of antioxidant components of the color-protecting bacteriostatic agent. The invention also discloses a long-term fresh-keeping storage method of the fresh-cut potatoes, which comprises the following steps: step 1, cleaning the potatoes, and immersing the cleaned potatoes in flowing water for treatment to obtain the fresh-cut potatoes; step 2, soaking in a color-protecting bacteriostatic agent for 3-5 minutes; and step 3, draining water, sealing and packaging, and storing at 2-4 DEG C. According to the long-term fresh-keeping storage method, the fresh-keeping period of the fresh-cut potatoes can be prolonged, and browning and microorganisms of the fresh-cut potatoes are effectively inhibited.

Description

Technical Field

[0001] The present invention relates to the technical field of food preservation, and more specifically, to a color-protecting and antibacterial agent and a preparation method thereof, and a long-term preservation and storage method for fresh-cut potatoes. Background Art

[0002] Thousand-thread potato shreds are a new product of fresh-cut potato processing products. Each shred is made by rotating and cutting a single potato, with a diameter of 2~5 mm and a length of 50~100 cm. It is widely used in fast food, hot pot and other catering industries. Due to its fine processing and cutting process, it is very easy to cause oxidative browning and outflow of nutrient juice, which is conducive to microbial infection and reproduction, resulting in deterioration of appearance and nutritional quality, change of original nutritional flavor, shortening of shelf life, seriously affecting its edible value and commodity value, and restricting the development of the fresh-cut industry.

[0003] At present, there are many theoretical research reports on the preservation of fresh-cut potatoes, mainly including physical methods such as low temperature, heat treatment, irradiation, ultraviolet light, and chemical preservation methods such as chlorine, sodium hypochlorite, chlorine dioxide, and calcium chloride. Among them, physical preservation methods such as ultraviolet light and irradiation have high operating costs and mostly remain in the laboratory stage. Heat treatment requires strict control of temperature and time, and has poor operational convenience. The preservation of fresh-cut potatoes on the market mainly uses sodium hypochlorite for cleaning and sterilization, and citric acid and calcium ascorbate for color protection. , and combined with low temperature cold chain, vacuum packaging, modified atmosphere packaging, etc. to maintain product quality and shelf life, and also use multiple water rinses to alleviate the browning of fresh-cut potatoes, but studies have shown that chlorine, sodium hypochlorite, chlorine dioxide, etc. are easy to form strong carcinogens. Some developed countries have banned the use of chlorine and sodium hypochlorite in the food industry. In addition, common preservatives such as citric acid and calcium ascorbate need to be compounded, which is not convenient to operate, and the color protection effect of thousand-thread potato shreds is not ideal. It can only be maintained for 1 day at a low temperature of 4°C. Therefore, there is an urgent need for a long-term preservation and storage method for fresh-cut potatoes. Summary of the invention

[0004] The invention provides a color-protecting and antibacterial agent for long-term preservation and storage of fresh-cut potatoes. The color-protecting and antibacterial agent comprises 0.5-1 wt % of a tea polyphenol solution.

[0005] Preferably, the color-protecting and antibacterial agent further comprises 1 to 5 wt % of mulberry polysaccharide.

[0006] Provided is a method for preparing a color-protecting and antibacterial agent for long-term preservation and storage of fresh-cut potatoes, comprising the following steps: 0.5-1 parts of tea polyphenols and 1-5 parts of mulberry polysaccharides are mixed by weight, and the rest is added with water to 100 parts, and stirred to dissolve under light protection to obtain the color-protecting and antibacterial agent.

[0007] A method for long-term preservation and storage of fresh-cut potatoes is provided, comprising the following steps: Step 1: After washing the potatoes, immersing them in running water to obtain fresh-cut potatoes; Step 2: Soaking fresh-cut potatoes in a color-protecting and antibacterial agent for 3 to 5 minutes, wherein the color-protecting and antibacterial agent comprises a 0.5 to 1 wt % tea polyphenol solution, or a solution comprising 0.5 to 1 wt % tea polyphenol and 1 to 5 wt % mulberry polysaccharide; Step 3: Drain the water, seal the package, and store at 2-4°C.

[0008] Preferably, the potato variety of the fresh-cut potatoes includes any one of Holland 15, Sisen 6, Experimental 1, Cooperation 88, V7, and Eugene 885.

[0009] Preferably, the fresh-cut potatoes are shredded potato.

[0010] The present invention has at least the following beneficial effects: First, the present invention soaks the potato shreds in a tea polyphenol solution, so that the browning and the total number of microbial colonies of the potato shreds are effectively inhibited.

[0011] Second, by soaking different varieties of potato shreds in tea polyphenol solution, the shelf life of V7 and Eugene 885 is significantly extended from 2 to 3 days to more than 21 days compared with those not soaked in tea polyphenol.

[0012] Third, the present invention uses tea polyphenols to protect color, which is natural, safe, pollution-free and degradable, and can replace chemical preservatives in production, and is easily accepted by consumers.

[0013] Fourth, the present invention obtains a color-protecting and antibacterial agent by physically mixing tea polyphenols and mulberry polysaccharides. Mulberry polysaccharides and tea polyphenols work synergistically to significantly extend the shelf life of Holland 15 and Xisen No. 6 potato shreds.

[0014] Other advantages, objectives and features of the present invention will be embodied in part through the following description, and in part will be understood by those skilled in the art through study and practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 This is a graph showing the juice yield of different potato varieties in the present invention; Figure 2 It is a browning index diagram of the shredded potato products processed from different varieties of potatoes in the present invention; Figure 3 This is a sensory score diagram of the shredded potato products processed from different varieties of potatoes in the present invention; Figure 4 A fresh-keeping period diagram of the thousand-thread potato shreds product processed from different varieties of potatoes in the present invention; Figure 5 The sensory quality photos of untreated potato shreds of different varieties of potatoes in the present invention after being left exposed at room temperature for 2 hours; Figure 6 The sensory quality photos of potato shreds of different varieties treated with 0.5 wt% tea polyphenols in the present invention after being sealed and stored at low temperature for 15 days; Figure 7 The sensory quality photos of the potato shreds products of different varieties of potatoes treated with 0.5wt% tea polyphenols in the present invention after being sealed and stored at low temperature for 27 days; in, Figure 6 and Figure 7 The potatoes A to F correspond to variety 1 (Holland 15), variety 2 (Hissen 6), variety 3 (Experimental 1), variety 4 (Cooperation 88), variety 5 (Eugene 885), and variety 6 (V7). DETAILED DESCRIPTION

[0016] The present invention is further described in detail below in conjunction with embodiments so that those skilled in the art can implement the invention with reference to the description.

[0017] It should be noted that the experimental methods described in the following embodiments are conventional methods unless otherwise specified, and the reagents and materials can be obtained from commercial channels unless otherwise specified.

[0018] According to production experience, after slicing potatoes, potatoes with lower juice yield are more suitable for processing shredded potato. In order to screen out potato varieties that can be used to process shredded potato, the present invention investigates the juice yield of potato slices of multiple varieties (Holland 15, Xisen No. 6, Experimental No. 1, Cooperation 88, Eugene 885, V7, etc.), and the specific operation is as follows: After slicing potatoes of multiple varieties, potato slices of different varieties were obtained. Three slices of potato slices of each variety were randomly selected, and the surface juice was absorbed with absorbent filter paper. The mass before and after the absorbent filter paper was absorbed and the surface area of ​​the potato slice section were recorded. The juice yield of the potato sections of different varieties was calculated according to the following formula, and the average value was taken: Juice yield (mg / cm 2 ) = (m 1 -m 0 ) / A×100% Where: m 0 is the initial mass of the absorbent filter paper (g), m 1 is the mass of the filter paper after absorbing the juice (g), A is the surface area of ​​the potato slice (cm2 ).

[0019] Screening found that 6 varieties of potato slices had low juice yields, all less than 15%, and could be used to process shredded potato. Figure 1 As shown, variety 1 is Holland 15, variety 2 is Xisen 6, variety 3 is Experimental 1, variety 4 is Cooperation 88, variety 5 is Eugene 885, and variety 6 is V7. Among them, the juice yield of potato slices of variety 5 (Eugene 885) and variety 6 (V7) is lower. The specific juice yield results of potato slices of each variety are shown in Tables 1 and Figure 1 As shown: Table 1 Juice yield of potato slices of various varieties <Tea polyphenols concentration screening> The long-term fresh-keeping storage method of fresh-cut potatoes comprises the following steps: Step 1: Wash V7 potatoes, immerse them in running water, peel them, and cut them into potato shreds; Step 2: Soak the potato strips in the tea polyphenol solution for 5 minutes; The concentrations of tea polyphenols solutions were 0.125 wt%, 0.25 wt%, 0.5 wt%, 1 wt%, 1.5 wt%, and 2 wt%, respectively; Step 3: Drain the water, seal the fresh-cut PET boxes, and store at 4°C.

[0020] The shredded potato products soaked in tea polyphenols of various concentrations were observed and scored for sensory quality. The sensory quality scores of the shredded potato products soaked in 0.5-1wt% tea polyphenols were all higher than 80 points after storage for 14 days, which was the best. The sensory quality of the shredded potato products soaked in 2 wt% tea polyphenols was second best, while the sensory quality scores of the shredded potato products soaked in 0.125 wt%, 0.25 wt% and 1.5wt% tea polyphenols were significantly lower than 80 points, which showed that they lost their commercial quality.

[0021] Based on the above experimental results, from the perspective of enterprise production costs, the preferred tea polyphenol concentration is 0.5 wt%.

[0022] <Example 1> The long-term fresh-keeping storage method of fresh-cut potatoes comprises the following steps: Step 1: After washing, immersing V7 potatoes in running water, peeling, and cutting into potato shreds; Step 2: Soak the potato shreds in a 0.5 wt% tea polyphenols solution for 5 min.

[0023] Step 3: Drain the water, seal the fresh-cut PET boxes, and store at 4°C.

[0024] <Blank Group> The long-term fresh-keeping storage method of fresh-cut potatoes comprises the following steps: Step 1: After washing, immersing V7 potatoes in running water, peeling, and cutting into potato shreds; Step 2: Soak the potato strips in clean water for 5 minutes; Step 3: Drain the water, seal the fresh-cut PET boxes, and store at 4°C.

[0025] <Control group 1> The long-term fresh-keeping storage method of fresh-cut potatoes comprises the following steps: Step 1: After washing, immersing V7 potatoes in running water, peeling, and cutting into potato shreds; Step 2: Soak the potato strips in 0.2 wt% citric acid for 5 min; Step 3: Drain the water, seal the fresh-cut PET boxes, and store at 4°C.

[0026] <Control group 2> The long-term fresh-keeping storage method of fresh-cut potatoes comprises the following steps: Step 1: After washing, immersing V7 potatoes in running water, peeling, and cutting into potato shreds; Step 2: 100 mg·L of potato shreds -1 Sodium hypochlorite solution was used to immerse the samples for 5 min, and then 30 mg·L -1 Soak in sodium hypochlorite solution for 5 min; Step 3: Drain the water, seal the fresh-cut PET boxes, and store at 4°C.

[0027] <Control group 3> The long-term fresh-keeping storage method of fresh-cut potatoes comprises the following steps: Step 1: After washing, immersing V7 potatoes in running water, peeling, and cutting into potato shreds; Step 2: 100 mg·L of potato shreds -1 Sodium hypochlorite solution was used to immerse the samples for 5 min, and then 30 mg·L -1 Soak in sodium hypochlorite solution for 5 min, then soak in 0.2 wt% citric acid solution for 5 min; Step 3: Drain the water, seal the fresh-cut PET boxes, and store at 4°C.

[0028] <Browning Index Test> 1.1. Determination basis According to the degree of browning of the potato shreds, the browning of the potato shreds is divided into 5 levels, specifically: Level 0: no browning; Level 1: Discoloration spots appear, slight discoloration; Level 2: The color turns pink or gray, and the browning area is 20%~35%; Level 3: The color changes to reddish brown or dark gray, and the browning area is no more than 50%; Level 4: The color changes to black or dark brown and the area is greater than 50%.

[0029] When all the potato shreds show level 1 browning or 50% of them show level 2 browning, that is, the browning index is greater than 25%, they are no longer accepted by consumers.

[0030] 1.2 Determination method For Example 1, the blank group and the control groups 1 to 3, 3 boxes were respectively drawn from each group each time, and the browning level and the number of shredded potato roots corresponding to each level were recorded to calculate the browning index, wherein the browning index = Σ (browning level × the number of shredded potato roots corresponding to the level) / (highest level × the total number of shredded potato roots) × 100%, and the maximum number of days when the browning index of each group of shredded potato products was ≤ 25% (accepted by consumers) was counted, as shown in Table 2 below: Table 2 Maximum number of days when the browning index of each group of potato shreds products is ≤25% According to the data in Table 2, the maximum number of days when the browning index of the shredded potato product obtained in Example 1 is ≤25% is significantly longer than that of the blank group and the control group 1-3, indicating that the shredded potato soaked in the color-protecting and antibacterial agent of tea polyphenols can significantly slow down the browning of the shredded potato, and the browning effect is better than that of citric acid, sodium hypochlorite and the combination of citric acid and sodium hypochlorite, and the shredded potato is still accepted by consumers after being stored at low temperature for 27 days. The reason is that tea polyphenols contain catechins, anthocyanins, flavonols and phenolic acids, among which catechins have antioxidant properties and can effectively control the oxidative browning of the shredded potato.

[0031] <Bacterial inhibition test> Microbial control of fresh-cut fruit and vegetable products is very important. Generally, the total colony count and the MPN value of Escherichia coli are mainly investigated. Within 0 to 14 days of sealed storage at 4°C, the shredded potato products of Example 1, the blank group, and the control groups 1 to 3 were extracted, and the MPN value and the total colony count of Escherichia coli were detected with reference to GB4789.2-2016 and GB4789.3-2016 standards. The results are shown in Tables 3 and 4 below: Table 3 MPN values ​​of Escherichia coli in each group of shredded potato products ( / g) Table 4 Total colony counts of potato shreds in each group (CFU / g) According to the data in Table 3, no Escherichia coli was detected in Example 1, which had an antibacterial effect, and was comparable to the inhibitory effects of Control Group 1, Control Group 2 and Control Group 3 on Escherichia coli. However, the tea polyphenols used in Example 1 were plant extracts, which were safe and did not pose a risk of carcinogenesis. According to the data in Table 4, in terms of the total colony count, the total colony count of Example 1 with a storage period of ≥8 d is smaller than that of the control group 1-3 with a corresponding number of days, indicating that tea polyphenols can effectively inhibit the reproduction and growth of colonies on the potato shreds product, and when the storage period is ≥8 d, the antibacterial effect of tea polyphenols is better than that of citric acid, sodium hypochlorite and the combination of citric acid and sodium hypochlorite.

[0032] <Example 2> The long-term fresh-keeping storage method of fresh-cut potatoes comprises the following steps: Step 1: After washing the potatoes, immerse them in running water to peel them and cut them into potato shreds; Among them, the potato varieties are variety 1 (Holland 15), variety 2 (Sisen 6), variety 3 (Experimental 1), variety 4 (Cooperation 88), and variety 5 (Eugene 885); Step 2: soak the potato strips in a 0.5 wt% tea polyphenol solution for 5 min; Step 3: Drain the water, seal the fresh-cut PET boxes, and store at 4°C.

[0033] <Testing of shredded potato products processed from different potato varieties> For the potato shreds of Example 1 and Example 2, 3 boxes were taken from each group each time, and the browning index, sensory quality and shelf life were measured accordingly. The results are as follows: Figures 2~4 As shown, Figures 2~4 Variety 6 in the embodiment is variety V7 in Example 1; 2.1 Browning index of shredded potato products processed from different potato varieties The browning index test results of the shredded potato products processed from different potato varieties are the same as the above-mentioned “browning index test” method. Figure 2 As shown, from Figure 2It can be seen that during the sealed storage process, the browning index of the potato shreds of variety 5 (Eugene 885) and variety 6 (V7) soaked in tea polyphenols is the smallest. The browning index of the potato shreds of each variety during storage is shown in Table 5 below: Table 5 Browning index of various varieties of shredded potato products during storage (%) 2.2 Sensory quality of shredded potato products made from different potato varieties The sensory quality of shredded potato is scored on a 100-point scale, and the scoring criteria are as follows: 90-100 points: fresh, good, shiny, no browning, firm and crispy, with a unique potato fragrance; 80-89 points: fresh, good quality, slightly pink or gray in some parts, lighter in color, firm and crisp, with a lighter fragrance. 70-79 points: Fair, the browning or graying becomes darker and larger, the texture is relatively hard and medium crisp, the unique fragrance of potatoes disappears, and it is no longer commercially available; 60-69 points: wilting, shrinking, serious browning or graying, further enlargement of the area, decreased hardness and brittleness, no odor; <60 points: Severe water loss and shrinkage, severe browning and blackening, softened texture, poor brittleness, peculiar smell, and inedible.

[0034] Among them, 80 points is the consumption rejection point. If the score is lower than this, it means that the product value is lost.

[0035] Sensory quality scores of potato shreds made from different potato varieties Figure 3 As shown, from Figure 3 It can be seen that during the sealed storage process, the sensory quality scores of the shredded potato products of varieties 5 (Eugene 885) and 6 (V7) soaked in tea polyphenols were better than those of varieties 1 to 4. The sensory quality scores of the shredded potato products of each variety during storage are shown in Table 6 below: Table 6 Sensory quality scores of various varieties of shredded potato products during storage 2.3 Shelf life of shredded potato products made from different potato varieties Determination of the shelf life: The shelf life limit is a sensory quality score of 80 points.

[0036] The shelf life of shredded potato products processed from different potato varieties is as follows Figure 4 As shown, from Figure 4It can be seen that the shelf life of shredded potato products of variety 5 (Eugene 885) and variety 6 (V7) is 21 days and 27 days respectively. Compared with the shelf life (2-3 days) of shredded potato products of variety 5 (Eugene 885) and variety 6 (V7) not soaked in tea polyphenols, the shelf life of shredded potato products of variety 5 (Eugene 885) and variety 6 (V7) soaked in tea polyphenols can be significantly extended. The specific shelf life of shredded potato products of each variety is shown in Table 7 below: Table 7 Shelf life of various varieties of shredded potato products From the test results of the shelf life, it can be seen that the commodity quality of the potato shreds of variety 5 (Eugene 885) and variety 6 (V7) soaked in tea polyphenols is significantly improved during the shelf life, and the shelf life is extended from the original 2-3 days to more than 21 days.

[0037] like Figure 5 As shown, the potato in a is variety 6 (V7), the potato in b is variety 2 (Xisen No. 6), the potato in c is variety 1 (Holland 15), the potato in d is variety 4 (Cooperation 88), the potato in e is variety 3 (Experiment No. 1), and the potato in f is variety 5 (Eugene 885). In order to more intuitively observe the sensory quality of the thousand-thread potato shreds, the thousand-thread potato shreds were left open at room temperature for 2 h, and photographed and preserved. It was observed that the sensory quality of variety 1 (Holland 15) was the worst, and the sensory quality of varieties 5 (Eugene 885) and variety 6 (V7) was the best. like Figure 6 As shown, in order to observe the sensory quality of shredded potato more intuitively, the shredded potato products of the tea polyphenols treatment group were photographed and stored at low temperature for 15 days. It was observed that the sensory quality of variety 1 (Holland 15) was the worst, while variety 5 (Eugene 885) and variety 6 (V7) had the best sensory quality. like Figure 7 As shown, in order to observe the sensory quality of shredded potato more intuitively, the shredded potato products of the tea polyphenols treatment group were stored in a sealed state at low temperature for 27 days and photographed. It was observed that variety 1 (Holland 15) had the worst sensory quality, while varieties 5 (Eugene 885) and 6 (V7) had the best sensory quality.

[0038] <Example 3> The long-term fresh-keeping storage method of fresh-cut potatoes comprises the following steps: Step 1: After washing the potatoes, immerse them in running water to peel them and cut them into potato shreds; Among them, the potato varieties are variety 1 (Holland 15), variety 2 (Hissen 6), variety 3 (Experimental 1), variety 4 (Cooperation 88), variety 5 (Eugene 885), and variety 6 (V7); Step 2: Soak the potato strips in a color-protecting and antibacterial agent for 5 minutes; Step 3: Drain the water, seal the fresh-cut PET boxes, and store at 4°C.

[0039] The preparation method of the color-protecting and antibacterial agent comprises the following steps: 5 g of tea polyphenols and 10 g of mulberry polysaccharides, measured by mass, were mixed, water was added to make up to 1000 g, and the mixture was stirred and dissolved under shade to obtain the color-protecting and antibacterial agent.

[0040] <Control group 4> The long-term fresh-keeping storage method of fresh-cut potatoes comprises the following steps: Step 1: After washing the potatoes, immerse them in running water to peel them and cut them into potato shreds; Among them, the potato varieties are variety 1 (Holland 15), variety 2 (Hissen 6), variety 3 (Experimental 1), variety 4 (Cooperation 88), variety 5 (Eugene 885), and variety 6 (V7); Step 2, soaking the potato shreds in a 1 wt% mulberry polysaccharide solution for 5 min; Step 3: Drain the water, seal the fresh-cut PET boxes, and store at 4°C.

[0041] <Shelf life of shredded potato products made from different potato varieties processed using different methods> The same determination method as the above "Determination of the shelf life" was used to determine the shelf life of multiple varieties of shredded potato obtained by the tea polyphenol-mulberry polysaccharide treatment of Example 3 and the mulberry polysaccharide treatment of Control 4, and the shelf life of multiple varieties of shredded potato treated with tea polyphenols in Example 2 and Example 1 was compared accordingly. The results are shown in Table 8 below: Table 8 Shelf life of shredded potato products in different treatment groups (d) According to the data in Table 8, the shredded potato products of varieties 1 and 2 processed in Example 3 have a significantly prolonged shelf life compared with the shredded potato products of the corresponding varieties processed in Example 2, indicating that soaking in the color-protecting and antibacterial agent compounded with mulberry polysaccharides and tea polyphenols is significantly better than soaking in tea polyphenol solution alone for prolonging the shelf life of shredded potato products of varieties 1 and 2. The reason for this is that under the physical mixture of tea polyphenols and mulberry polysaccharides, mulberry polysaccharides and tea polyphenols work synergistically to prolong the shelf life of shredded potato products of Holland 15 and Xisen No. 6.

[0042] Although the embodiments of the present invention have been disclosed as above, they are not limited to the applications listed in the specification and the implementation modes. They can be fully applied to various fields suitable for the present invention. For those familiar with the art, additional modifications can be easily implemented. Therefore, without departing from the general concept defined by the claims and the scope of equivalents, the present invention is not limited to the specific details and the embodiments shown and described herein.

Claims

1. A color-protecting and antibacterial agent for long-term preservation and storage of fresh-cut potatoes, characterized in that: The color-protecting and antibacterial agent comprises 0.5-1 wt % of a tea polyphenol solution.

2. The color-protecting and antibacterial agent for long-term preservation and storage of fresh-cut potatoes as claimed in claim 1, characterized in that: The color-protecting and antibacterial agent also includes 1 to 5 wt% of mulberry polysaccharide.

3. The method for preparing a color-protecting and antibacterial agent for long-term fresh-keeping storage of fresh-cut potatoes as claimed in any one of claims 1 to 2, characterized in that: The following steps are involved: 0.5-1 parts of tea polyphenols and 1-5 parts of mulberry polysaccharides are mixed by weight, and the rest is added with water to 100 parts, and stirred to dissolve under light protection to obtain the color-protecting and antibacterial agent.

4. A long-term fresh-keeping storage method for fresh-cut potatoes, characterized in that: The following steps are involved: Step 1: After washing the potatoes, immersing them in running water to obtain fresh-cut potatoes; Step 2, soaking the fresh-cut potatoes in a color-protecting and antibacterial agent for 3 to 5 minutes, wherein the color-protecting and antibacterial agent is the color-protecting and antibacterial agent according to any one of claims 1 to 2; Step 3: Drain the water, seal the package, and store at 2-4°C.

5. The long-term fresh-keeping storage method for fresh-cut potatoes as claimed in claim 4, characterized in that: The potato varieties of the fresh-cut potatoes include any one of Holland 15, Sisen 6, Experimental 1, Cooperation 88, V7, and Eugene 885.

6. The long-term fresh-keeping storage method for fresh-cut potatoes as claimed in claim 4, characterized in that: The fresh-cut potatoes are shredded potato.

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