褐变是影响鲜切马铃薯贮藏品质的重要因素之一。该研究探讨45、50 ℃热处理1~4 min对鲜切马铃薯褐变和挥发性风味物质的影响，以期为鲜切马铃薯品质保持提供调控技术和理论依据。45、50 ℃热处理4 min鲜切马铃薯在室温下2 h就观察到轻微的褐变，L*值下降10.51%、14.96%；a*值上升2.74、3.84，而45、50 ℃热处理1~3 min组鲜切马铃薯6 h内均未观察到褐变现象。与对照组相比，45 ℃热处理1~3 min组鲜切马铃薯硬度无显著变化，而其余热处理组硬度显著降低；两种温度1~ 3 min热处理组鲜切马铃薯苯丙氨酸解氨酶（PAL）、过氧化物酶（POD）酶活性和总酚含量分别降低了27.81%~33.68%、18.33%~50.37%、6.22%~28.92%。45 ℃热处理1~3 min和50 ℃热处理1~2 min热处理组较好的维持鲜切马铃薯原有的挥发性风味物质。总的来说，45、50 ℃热处理1~3 min可有效的抑制鲜切马铃薯褐变；其中，45 ℃热处理3 min抑制马铃薯褐变的同时较好维持了硬度、色泽、抗坏血酸含量和挥发性风味物质。

Browning is one of the important factors that affect the storage quality of fresh-cut potatoes. This study aimed to reveal the effect of 1 to 4 min of heat treatment at 45 ℃ and 50 ℃ on the browning and volatile flavor compounds of fresh-cut potatoes to potentially provide a regulation technology and theoretical basis for the quality maintenance of fresh-cut potatoes. Slight browning of fresh-cut potatoes was observed after 4 min of heat treatment at 45 ℃ and 50 ℃ when the samples were left at room temperature for 2 h. In particular, the L* value decreased by 10.51% and 14.96% while the a* value increased by 2.74 and 3.84, respectively. The browning phenomenon was not observed on fresh-cut potatoes within 6 h of heat treatment at 45 ℃ and 50 ℃ for 1 to 3 min. Compared with the control group, there was no significant change in the firmness of fresh-cut potatoes in the group subjected to heat treatment at 45 ℃ for 1 min to 3 min; however, the firmness of fresh-cut potatoes in other heat treatment groups decreased significantly. The enzyme activities of phenylalanine ammonia-lyase (PAL) and peroxidase (POD), and the total phenolic content of fresh-cut potatoes were effectively altered by heat treatment for 1 to 3 min at the two temperatures, with the activities/content decreasing by 27.81% to 33.68%, 18.33% to 50.37%, and 6.22% to 28.92%, respectively. Heat treatment at 45 ℃ for 1 to 3 min and 50 ℃ for 1 to 2 min could better maintain the original volatile flavor compounds of fresh-cut potatoes. Overall, the browning of fresh-cut potatoes was effectively inhibited by 1 to 3 min of heat treatment at 45 ℃ and 50 ℃. Heat treatment at 45 ℃ for 3 min inhibited the browning of potatoes but maintained their firmness, color, ascorbic acid content, and volatile flavor compounds.

北京市农林科学院协同创新中心（KJCX201915）；北京市农林科学院杰出科学家专项项目（JKZX201908）；现代农业产业技术体系建设专项资金项目（CARS-23）