目的 研究不同真空包装材料对鲜切甘薯品质的影响，筛选出保鲜效果最佳的真空包装材料。方法 本实验以厚度为0.01 mm的聚乙烯(PE)保鲜膜塑料薄膜+托盘为对照(CK)组，以聚酯镀铝膜(VMPET+PE)、铝塑复合、聚酯和高聚合尼龙面料复合聚乙烯(PA+PE)等4种真空包装材料为处理组，将鲜切甘薯置于4 ℃下避光贮藏16 d，研究其感官指标、营养物质含量及褐变相关酶等指标的变化。结果 在贮藏末期，真空处理的质量损失率及褐变指数分别约为CK组的28.6%和59.9%，且在短期内真空包装可明显推迟呼吸高峰的出现，抑制木质化现象的发生及酚类物质和丙二醛(MDA)的积累，减缓褐变相关酶活力的增强，维持淀粉等营养物质含量。结论 真空包装有利于抑制鲜切甘薯的生理生化反应，减缓营养物质消耗和有害物质的积累，维持其感官品质。

The work aims to study the effects of different vacuum packaging materials on quality of fresh-cut sweet potatoes and select the vacuum packaging materials of the best preservation effect. In this experiment, with 0.01 mm thick polyethylene (PE) plastic film + tray as the control group (CK), and with polyester aluminized film (VMPET+PE), aluminum-plastic composite, polyester and high polymerized nylon fabric composite polyethylene (PA+PE) as the treatment group, the fresh-cut sweet potatoes were stored at 4 ℃ for 16 days without light to study the changes of sensory indexes, nutrient contents and enzymes related to browning. The results showed that at the end of storage, the mass loss rate and browning index of the group with vacuum treatment were about 28.6% and 59.9% of the CK group. Vacuum treatment could significantly delay the appearance of respiratory peak, inhibit the lignification phenomenon, the accumulation of phenols and malondialdehyde (MDA), slow down the activity of browning related enzymes, and maintain the content of starch and other nutrients in a short term. In conclusion, vacuum packaging can inhibit physiological and biochemical reactions of fresh-cut sweet potatoes, slow down nutrient consumption and accumulation of harmful substances, and maintain its sensory quality.