目的 通过综述鲜切马铃薯褐变机制及不同保鲜方法对鲜切马铃薯品质的影响，为我国鲜切马铃薯品质提升和产业发展提供参考和思路。方法 对鲜切马铃薯褐变发生机理及国内外鲜切马铃薯品质控制技术的研究进展进行归纳总结，其中主要包括低温、回温、热处理、气调、超高压、臭氧和低温等离子体杀菌等物理保鲜技术，氯化钠、酸处理、氨基酸、3–巯基–2–丁醇和茉莉酸甲酯等化学保鲜技术，以及天然提取物、基因工程等生物保鲜技术。结论 明确了不同保鲜技术对鲜切马铃薯褐变控制的效果。鲜切马铃薯易发生褐变，新技术和传统技术的结合有助于提高鲜切马铃薯的品质，将为今后鲜切马铃薯品质控制提供参考和依据。

The work aims to review the browning mechanism of fresh-cut potatoes and the effects of different preservation methods on the quality of fresh-cut potatoes, so as to provide reference for quality improvement and industrial development of fresh-cut potatoes in China. The browning mechanism of fresh-cut potatoes and the research progress on quality control technologies of fresh-cut potatoes at home and abroad were reviewed, which mainly included physical preservation technologies such as low temperature, short-term warming, heat treatment, modified atmosphere preservation, ultra-high pressure, ozone and low-temperature plasma, chemical preservation technologies such as sodium chloride, acid treatment, amino acids, 3-mercapto-2-butanol and methyl jasmonate, and biological preservation technologies such as natural extracts and genetic engineering. The effects of different fresh-keeping techniques on browning control of fresh cut potatoes are clarified. Fresh-cut potatoes are prone to browning. The combination of new technologies and traditional technologies will help improve the quality of fresh-cut potatoes. It will provide a reference and basis for quality control of fresh-cut potatoes in the future.