H2 MAP improves fresh potato slice preservation by keeping starch content and regulating antioxidant capacity

During storage for 8 days (4 ℃ and 85 % relative humidity), we observed surface browning and the gradually decreased hydrogen gas (H₂) contents in fresh potato (Solanum tuberosum L.) slice. To explore whether or how the altered H₂ homeostasis influences fresh potato slice preservation, H₂ modified atmosphere packaging (MAP; containing 0.01 %, 0.1 %, and 1 % H₂) was utilized. Among these treatments, 0.1 % H₂ MAP not only partially restored H₂ homeostasis, but also delayed weight loss, browning, and polyphenol oxidase (PPO) activity. The reduction in storage quality of fresh cut potato slices, including the sensory quality and nutritional values, was significantly slowed down. Importantly, 0.1 % H₂ MAP could reduce starch decline, which was supported by the transcriptional profiles of related degradation genes, including AmyA1, Amy23, BAM1, and BAM9. The stimulated lipid peroxidation and hydrogen peroxide accumulation as well as impaired antioxidant machinery during storage were obviously abolished by 0.1 % H₂ MAP. Comparatively, we noticed that higher levels of H₂ content achieved by 1 % H₂ MAP during storage failed to obviously improve storage quality, reflecting a narrow concentration of H₂ for efficient preservation. Together, our finding reveal that H₂ MAP might be an effective approach for the preservation and processing of fresh-cut potato produce.