Abstract:In this study，Lvliang fresh-cut potato was used as raw material to assess the effects of different precoating methods on the quality of stored fresh-cut potatoes.The physicochemical quality of fresh-cut potatoes was assessed upon precoating with liquid paraffin was and sodium alginate solution and storing at 4℃ temperature.The results revealed that compared with control group，precoating with liquid paraffin wax and sodium alginate effectively inhibited the respiration of the potatoes during the storage process，reduced the raw material of tuber，weight loss rate，and decay rate，reduced the consumption of VCand production of reducing sugar，and inhibited the activities of polyphenol oxidase（PPO）and peroxidase（POD）.The coating processing can effectively prolong the storage period of fresh-cut potatoes，and the effect of precoating with sodium alginate coating was better than that with liquid paraffin wax.