Abstract: The effects of several anti-browning treatments on the minimally processed potato and water chestnut during low temperature storage were studied.The results indicated that sulfur dioxide was still the best color preservative,while phytic acid could almost be a substitute of sulfur dioxide on water chestnut but useless on potato.Vacuum package could inhibit browning of potato and water chestnut to some extent.The activity of PPO and POD of potato was very high,usually 10～20 times higher than water chestnut and thus the browning of potato was typical enzymatic browning.Though the activity of PPO and POD of water chestnut was very low yet it still browned severely,whereas the spectrum of its browning products was significantly different to that of potato.The results impleied that the browning mechanism f potato and water chestnut was different.

Key words: Sliced potato , Sliced water chestnut , Anti-browning treatment , PPO , POD