Abstract: The screening of compound browning inhibitors for fresh-cut potatoes was explored by quadratic rotation composite design. The effect of screened compound browning inhibitor on polyphenol oxidase (PPO) activity and browning degree of fresh-cut potatoes during storage period was also analyzed. The results indicated that the optimal formula of compound inhibitor for controlling the browning of fresh-cut potatoes based on orthogonal design was 0.005% kojic acid, 0.045% isoascorbic acid, 0.045% L-Cys, 0.01% CaCl2 and 0.2992% EDTA-2Na. This compound inhibitor could obviously inhibit PPO activity, delay PPO activity peak for more than 6 days, and attenuate the browning degree of fresh-cut potatoes. The sensory quality of fresh-cut potatoes treated with this compound inhibitor was much better than that of fresh-cut potatoes treated with NaHSO3 and distilled water control group. Therefore, this screened browning inhibitor for fresh-cut potatoes is highly effective and has the potential to be an alternative to NaHSO3 as a browning inhibitor and be used for the manufacturing and circulation of potatoes.

Key words: fresh-cut potatoes, compound browning inhibitor, polyphenol oxidase (PPO)