目的 研究不同热处理时间对预包装鲜切马铃薯品质的影响。 方法 采用 60 ℃热水对预包装鲜切马铃薯进行处理， 时间分别为 0.5， 1.0， 1.5 min。 测定贮藏中的亮度L*值， 颜色饱和度C*值， 细胞膜透性， 多酚氧化酶（PPO）和过氧化物酶（POD）活性， 感官品质等指标， 并进行比较分析。 结果 在温度为 4 ℃的保存条件下， 60 ℃热水处理 1 min能较好地维持鲜切马铃薯的白度， 保持细胞膜的完整性， 抑制 PPO 和 POD 的活性， 延缓鲜切马铃薯的褐变。 结论 热水处理可以改善鲜切马铃薯的品质， 1 min热水处理组贮藏至第 6天时仍具有良好的商品品质。

Objective To study the effects of different thermal treatment time on the quality of pre-packaged fresh-cut potatoes. Methods The pre-packaged fresh-cut potatoes were treated with hot water (60 ℃ ) for 0.5 min, 1.0 min, and 1.5 min. The L* value, C* value, membrane permeation, PPO and POD activity, as well as sensory index were determined during storage and comparatively analyzed. Results 60 ℃ hot water treatment for 1 min could relatively well keep the quality of fresh-cut potatoes in the process of storage at 4 ℃ . It showed that the whiteness was well kept. The integrity of cell membrane was preserved and the activities of POD and PPO were effectively inhibited, which lagged the browning of fresh-cut potatoes. Conclusion Hot water treatment improved the storage quality. The fresh-cut potatoes after 1 min hot water treatment were still of good quality after 6 days of storage．