为探究γ-氨基丁酸（Gamma-aminobutyric Acid，GABA）对鲜切马铃薯贮藏品质的影响，用不同质量浓度（10、15、20和25 g/L）GABA溶液浸泡处理鲜切马铃薯片，通过测定各处理在贮藏过程中色泽、水分、总酚、多酚氧化酶、丙二醛、相对电导率等指标的变化。结果表明，不同质量浓度GABA处理均能有效抑制褐变，至第6天时L*值分别比对照高1.69%~5.39%，以15 g/L GABA浓度处理效果最佳，有效抑制了多酚氧化酶（Polyphenol Oxidase，PPO）活性，降低了总酚的利用；进一步研究发现，GABA处理中过氧化物酶（Peroxidase，POD）活性上升，丙二醛含量和相对电导率均显著（P<0.05）下调；另一方面，GABA能够降低水分散失和减弱可溶性固形物和可滴定酸的损失，进而有效维持鲜切马铃薯的品质。GABA主要通过维持细胞膜完整性，抑制PPO转化成酚类，进而抑制酶促褐变反应。同时减缓水分和营养物质的损失，最终保证鲜切马铃薯薄片的贮藏品质。

In order to explore the influences of gamma-aminobutyric acid (GABA) on the storage quality of fresh-cut potato, fresh-cut thin potato slices were soaked in GABA solutions at different concentrations (10, 15, 20 and 25 g/L). The changes of color, moisture content, total phenolic content, polyphenol oxidase content, malondialdehyde content and relative electrical conductivity during storage were measured. The results showed that all the GABA solutions at different concentrations could effectively inhibit browning, and the L* values at the 6th day were 1.69%~5.39% higher than that of the control, with the best treatment being at the concentration of 15 g/L GABA, which effectively inhibited the activity of polyphenol oxidase (PPO) and reduced the utilization of total phenolics. Further investigations showed that in the GABA treatment, the activity of peroxidase (POD) increased, whilst the malondialdehyde content and relative conductivity significantly decreased (P<0.05). On the other hand, GABA could effectively maintain the quality of fresh-cut potato slices by reducing water loss, and the loss of soluble solids and titrable acids. GABA inhibited enzymatic browning reaction primarily through maintaining cell membrane integrity, and inhibiting PPO-catalyzed conversion of phenolics, while slowing down the loss of water and nutrients, and ultimately ensuring the storage quality of fresh-cut potato slices.

四川省自然科学基金项目（2022NSFSC1698）；四川轻化工大学校级科研项目（2018RCL26）