目的 研究不同贮藏温度对真空包装下鲜切胡萝卜贮藏品质的影响。方法 将新鲜胡萝卜切片后采用真空包装，分别置于4、8和20 ℃下贮藏3、12和25 d。分析贮藏期间鲜切胡萝卜的感官品质、色差、气味、硬度、呼吸强度、菌落总数和总酚含量的变化并进行测定。结果 与8 ℃和20 ℃下贮藏相比，4 ℃低温贮藏显著抑了制微生物生长，降低了表面白化现象发生的概率，保持了鲜切胡萝卜的硬度。不同温度下短期贮藏的鲜切胡萝卜气味变化无明显差异，但长期贮藏后会导致甲基类、氮氧化合物、醇类和醛酮类等化合物的释放。4 ℃条件下样品的总酚含量显著低于8 ℃和20 ℃。结论 较短时间的高温贮藏可以促进酚类化合物的合成和积累，而低温结合真空包装可以保持鲜切胡萝卜的品质以及保证食用的安全性。

The work aims to study the effect of different storage temperature on quality of fresh-cut carrots under vacuum packaging. Fresh carrots were sliced and vacuum packed and stored at 4, 8 and 20 ℃ for 3, 12 and 25 d, respectively. Changes on sensory quality, color, aromatic substances, hardness, respiratory rate, total bacterial count and total phenol content of fresh-cut carrots during storage were determined. Compared with storage at 8 ℃ and 20 ℃, storage at 4 ℃ significantly inhibited microbial growth, reduced the occurrence of surface bleaching phenomenon, and maintained the hardness of fresh-cut carrots. There was no obvious difference in the smell of fresh-cut carrots at different temperature, but compounds such as methyl groups, nitrogen oxides, alcohols and aldehyones would be released after long term storage. The total phenolic content of samples stored at 4 ℃ was significantly lower than 8 ℃ and 20 ℃. Storage at high temperature for a short period can promote the synthesis and accumulation of phenolic compounds, whereas low temperature combined with vacuum packaging can maintain the quality and safety of fresh-cut carrots.