Synergistic anti-browning effects of short-term high oxygen pre-stimulation and supercooled storage on fresh-cut potatoes by regulating polyphenol biosynthesis and membrane lipid oxidation

This study investigates the regulatory mechanisms through which short-term high oxygen pre-stimulation (SHOP), combined with supercooled (SC) storage, synergistically enhances the anti-browning and cold tolerance of fresh-cut potatoes. Analyzed via LC-MS-based metabolomics and physiological assessments, the browning of fresh-cut potatoes involves polyphenol biosynthesis and membrane lipids oxidation. SHOP treatment enhanced amino acid metabolism in potato tubers and increased the activities of PPO, PAL, and POD by 63.8 %, 160.73 %, and 13.57 % compared with UT treatment, thereby inducing systemic resistance to cutting injuries and cold stress on day 0. However, the potato slices in SHOP-SC group showed suppressed PPO activity and reduced accumulation of browning associated phenolic compounds (especially chlorogenic acid and catechins) on day 4 compared with UT-SC group. Furthermore, SHOP improved membrane fluidity and reduced lipid peroxidation during SC storage, preserving membrane integrity in fresh-cut potatoes. Moreover, SHOP mitigated the stress response of fresh-cut potatoes and maintained a stable and less active physiological state during SC storage. This study provides novel insight into the molecular mechanisms underlying the synergistic browning inhibition and cold tolerance improvement in fresh-cut potatoes achieved by SHOP and SC storage, offering a promising strategy for shelf-life extension.