Cactus polysaccharides enhance preservative effects of ultrasound treatment on fresh-cut potatoes

[Display omitted] •CP improve preservation effect of US in fresh-cut potatoes.•CP + US had better antimicrobial and anti-browning effects than individual treatments.•CP + US treatment maintained texture properties of fresh-cut potatoes.•CP + US treatment maintained membrane integrity and high antioxidant capacity.•CP + US treatment reduced the aldehyde components and maintained the flavor. The shelf life of fresh-cut fruits and vegetables is affected by microbial growth, enzymatic browning, and loss of flavor. Although ultrasound (US) treatment is often used in the preservation of fresh-cut fruits and vegetables, it has limited antibacterial and preservative effects. Here, we used cactus polysaccharides (CP) to enhance the preservative effect of ultrasound treatment and extended the shelf life of fresh-cut potatoes. The results showed that combined treatment (CP + US) exerted better antimicrobial and anti-browning effects than individual treatments (either US or CP alone). In addition, CP + US has no adverse effect on texture and quality properties, as well as reduced the mobility of internal water. Combination treatment not only significantly decreased the activities of polyphenol oxidase and peroxidase (P