## 4 Conclusions  
This study revealed the shifts of bacterial diversity and quality attributes of vacuum-packaged peeled potatoes during storage, as well as their potential correlation. Initially, _Ralstonia_, _Pseudomonas_, _Pantoea_ and _Comamonas_ were dominant, while _Clostridia_, _Clostridium_, _Lacrinispora_, _Lactococcus_ and _Leuconostoc_ became more abundant and dominated the bacterial community with the extension of storage time. The visual quality and hardness deteriorated and the contents of lactic acid and acetic acid increased significantly on the 12 th day. The flavor quality of potatoes deteriorated significantly after 8 days, as evidenced by results of the e-nose. A total of 37 VOCs were detected, among which alcohols, aldehydes and hydrocarbons accounted for a large proportion. The correlation analysis showed that the accumulation of VOCs was significantly positively correlated to _Enterobacteriaceae_, _Erwinia_, _Lacrinispora_, _Lactococcus_, _Serratia_, _Pantoea_, _Clostridium_, _Flavobacterium_ and _Clostridia_. According to a VIP \(\geq\) 1, 10 spoilage markers were screened. Ethanol, which was the most abundant spoilage marker, was significantly related to _Enterobacteriaceae_, _Erwinia_, _Lacrinispora_ and _Lactococcus_. Further research should focus on the effects of specific or mixed bacteria on the quality of fresh-cut fruits and vegetables.  
The following supporting information can be downloaded at: [[https://www.mdpi.com/article/10.3390/foods11081147/s1](https://www.mdpi.com/article/10.3390/foods11081147/s1)]([https://www.mdpi.com/article/10.3390/foods11081147/s1](https://www.mdpi.com/article/10.3390/foods11081147/s1)). Table S1: Distribution of the identified OTUs of the bacterial genus during storage of vacuum-packaged peeled potatoes.  
Conceptualization, Z.L. and W.Z.; methodology, Z.L.; validation, Z.L., W.Z. and Y.M.; formal analysis, H.L.; investigation, Z.L.; data curation, Z.L.; writing--original draft preparation, Z.L. and W.Z.; writing--review and editing, D.W. and H.L; visualization, Z.L.; supervision, W.Z. and X.Z.; project administration, Y.M.; funding acquisition, W.Z., Y.M. and X.Z. All authors have read and agreed to the published version of the manuscript.  
This research was funded by the National Natural Science Foundation of China (32101971), the Special Innovation Ability Construction Fund of the Beijing Academy of Agricultural and Forestry Sciences (KJCX202020417, KJCX20200208), the Collaborative Innovation Center of the Beijing Academy of Agricultural and Forestry Sciences (KJCX201915), the China Agriculture Research System of MOF and MARA (CARS-23) and the Efficient Ecological Agriculture Innovation Project of Taishan Industry Leading Talent Programming, Shandong Province (LJNY201705).  
Not applicable.  
Not new data were created or analyzed in this study. Data sharing is not applicable to this article.  
We express our thanks to the National Natural Science Foundation of China, the Beijing Academy of Agricultural and Forestry Sciences and the Ministry of Agriculture and Rural Affairs for the financial support.  
The authors declare no conflict of interest. Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences and Longda Food Group Co. LTD are partners. Longda Food Group Co. LTD where [PERSON] come from also has no potential conflicts. The roles of [PERSON] in this study are formal analysis and writing--review and editing.