Abstract: In this paper, the color protection and packaging parameters in fresh cut potato processing were studied. By measuring the changes of browning degree and starch content of potato during storage, the best parameters were selected from the perspective of sensory evaluation. The results showed that 0.3% sodium benzoate + 0.3% citric acid + 1.5% sodium chloride + 1.0% calcium chloride had a good effect on inhibiting browning and starch hydrolysis, and vacuum packaging was suitable. The shelf life of fresh cut potatoes meeting the above conditions can exceed 8 days at 4 ℃.