Effect of Sodium Metabisulfite on Physicochemical Indexes and 16S rRNA-Based Microbial Communities of Fresh-Cut Potatoes During Chilled Storage.

Browning and microbial spoilage are major constraints on the shelf-life of fresh-cut potatoes, yet the concentration-dependent effects of sodium metabisulfite (SM) on product quality and bacterial dynamics are poorly understood. In this study, the impact of SM on the quality and bacterial dynamics of fresh-cut potatoes during storage was investigated. This study evaluated the concentration-dependent effects of SM on the quality of fresh-cut potatoes. The results showed that 0.3% SM treatment effectively delayed browning. Subsequently, the quality and bacterial community of fresh-cut potatoes of CK and 0.3% SM-treated groups were further investigated. The results indicated that a 0.3% SM treatment could inhibit the activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia-lyase (PAL) as well as the growth of Duganella. On day 7 of storage, the L* values of the control group (CK) and 0.3% SM groups decreased by 17.02% and 7.68%, respectively, while their total plate counts were 4.33 and 4.21 log CFU/g, showing a significant difference between the two groups (p < 0.05). Furthermore, SM treatment extended the shelf-life of fresh-cut potatoes to approximately 7 days, decreased the loss of soluble solids and weight, and maintained textural characteristics (firmness and elasticity). These findings demonstrate that SM treatment is an effective strategy for preserving the quality of fresh-cut potatoes and provide new insights into its role in inhibiting enzymatic browning during storage.