Objective To study the effects of different thermal treatment time on the quality of pre-packaged fresh-cut potatoes. Methods The pre-packaged fresh-cut potatoes were treated with hot water (60 ℃ ) for 0.5 min, 1.0 min, and 1.5 min. The L* value, C* value, membrane permeation, PPO and POD activity, as well as sensory index were determined during storage and comparatively analyzed. Results 60 ℃ hot water treatment for 1 min could relatively well keep the quality of fresh-cut potatoes in the process of storage at 4 ℃ . It showed that the whiteness was well kept. The integrity of cell membrane was preserved and the activities of POD and PPO were effectively inhibited, which lagged the browning of fresh-cut potatoes. Conclusion Hot water treatment improved the storage quality. The fresh-cut potatoes after 1 min hot water treatment were still of good quality after 6 days of storage．