Pulsed electric field (PEF) and mild thermal pretreatments at 60 °C (T60) may help preserve texture of plant tissue during thermal processing through pectin modification. However, potato starch may counteract the adhesive role of pectin during thermal processing. Furthermore, postharvest storage of potatoes may result in compositional and textural changes. Therefore, the effect of postharvest storage on potato composition and on texture of untreated, PEF treated and thermally treated tissue was studied. The composition remained unchanged (p-value <0.05), whereas the fresh tissue hardness slightly decreased (p-value ≤0.0001–0.1387) during storage. Prolonged storage resulted in a softer texture after PEF treatments with total specific energy input (W_T) ≤ 0.6 kJ/kg at electric field strengths of 0.74–1.01 kV/cm, whereas the hardness was independent of the storage time if W_T > 0.6 kJ/kg. Slower texture degradation at 95 °C was observed after T60 and, especially, PEF-T60 pretreatment, independently of the storage time.

脉冲电场 (PEF) 和 60 °C (T60) 的温和热预处理可能有助于通过果胶改性在热处理过程中保持植物组织的质地。然而，马铃薯淀粉可能会抵消热加工过程中果胶的粘附作用。此外，马铃薯的收获后储存可能会导致成分和质地的变化。因此，研究了收获后储存对马铃薯组成和对未处理、PEF 处理和热处理组织质地的影响。组成保持不变（p值 <0.05），而新鲜组织的硬度在储存期间略有下降（p 值≤0.0001–0.1387）。使用总比能量输入 ( W _T) ≤ 0.6 kJ/kg，电场强度为 0.74–1.01 kV/cm，而如果W _T  > 0.6 kJ/kg ，硬度与储存时间无关。在 T60 后观察到在 95 °C 时质地降解较慢，尤其是 PEF-T60 预处理后，与储存时间无关。