Abstract: Two different breeds of taro that planted in Kunshan and in Weihai were used to study the changes of L*a*b* and PPO, POD, PAL, browning potential, reducing sugars, VC, etc during storage at 4℃. The result indicated that the primary problem of the fresh-cut produce was browning caused by mainly polyphenol oxidases . L*a*b* was fitted for showing the browning of taro and a height content of reducing sugars and VC was useful to reduce the browning. Though the comparison of the browning characteristic between the two breeds of taro, we found that the taro planted in Weihai was much suitable for fresh-cut produce than that from Kunshan.

Key words: fresh-cut taro, browning, polyphenol oxidase, phenylalanine ammonia lyase, browning potential