Abstract:To investigate the effects of potato starch characteristics on the storage quality of wet potato vermicelli，this study analyzed the chemical composition and physicochemical characteristics of three different sources of potato starch and explored their effects on the textual characteristics and microstructure of wet potato vermicelli under room temperature（25 ℃）and low temperature（4 ℃）storage conditions.The results indicated that the starch content of potato starch from three different sources ranged from 89.38%to 93.67%，the gelatinization temperatures ranged from 68.63 ℃to 70.52 ℃，and there were no significant differences observed in retrogradation degree，solubility，and swelling power among them. Compared with storage at room temperature（25 ℃），storage at low temperature（4 ℃）could better maintain the texture and network structure of wet potato vermicelli.The correlation analysis results showed that the lipids，ash，and phosphorus content of potato starch were significantly negatively correlated with the breaking time of its wet vermicelli at 4 ℃，while retrogradation value，solubility，swelling power，and retrogradation viscosity of potato starch are significantly positively correlated with tensile strength of its wet vermicelli，and extremely significantly positively correlated with the breaking time of its wet vermicelli.