Objective To obtain the best preservation technology of fresh-cut potatoes.Methods 'Dutch 15' potatoes were taken as the research object. The quality of fresh-cut potatoes under vacuum packaging (VP) and atmospheric PET packaging is evaluated after 72 hours of storage at 4 and 20 ℃. Parameters such as mass loss rate and hardness and changes in appearance and color are measured. The effects of immersion treatments with different concentrations of ascorbic acid (AsA) on the preservation of fresh-cut potatoes are investigated. Finally, the synergistic preservation effect of VP and 0.5 g/100 mL AsA on fresh-cut potatoes is evaluated.Results The combination of VP and 4 ℃ storage better maintains the hardness of fresh-cut potatoes, slows down the decline in brightness and total color difference, and reduces the mass loss rate during storage. The 0.5 g/100 mL AsA treatment significantly delays the browning of fresh-cut potatoes. When VP is combined with 0.5 g/100 mL AsA treatment under 4 ℃ storage conditions, fresh-cut potatoes exhibit the lowest mass loss rate and the best color retention.Conclusion The best preservation conditions for fresh-cut potatoes are 0.5 g/100 mL AsA treatment plus VP and subsequent storage at 4 ℃.