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Effects of Sodium Nitroprusside Treatment on Storage Quality and Flavor Profile in Fresh-cut Purple Potatoes
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Chaoqi HAN1, Linnan WANG1, Yang ZHAO1, Zhupeng ZHANG1, Wenxiu WANG1, 2, Qianyun MA1, 2, Jianfeng SUN1, 2, 3, *
Science and Technology of Food Industry | 2026, 47(4) : 25 - 35
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Science and Technology of Food Industry | 2026, 47(4): 25-35
• Papers Invited by Guest Editors •
Effects of Sodium Nitroprusside Treatment on Storage Quality and Flavor Profile in Fresh-cut Purple Potatoes
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Chaoqi HAN1, Linnan WANG1, Yang ZHAO1, Zhupeng ZHANG1, Wenxiu WANG1, 2, Qianyun MA1, 2, Jianfeng SUN1, 2, 3, *
Affiliations
  • 1College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
  • 2Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding 071000, China
  • 3Hebei Potato Processing Technology Innovation Center, Zhangjiakou 076576, China
Published: 2026-02-15 doi: 10.13386/j.issn1002-0306.2025040187
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To investigate the effects of sodium nitroprusside (SNP) treatment on storage quality and flavor changes in fresh-cut purple potatoes, fresh-cut samples were treated with 0.1 mmol·L−1 SNP and stored at 4 ℃ for 8 days. Regular sampling was conducted to measure color parameters, soluble solid content, cooking loss rate, water status and distribution, antioxidant enzyme activities, total phenolic content, total flavonoid content, total anthocyanin content, and volatile organic compound profiles during storage. The results indicated that SNP treatment effectively delayed color deterioration and reduced internal water mobility in fresh-cut purple potatoes. Furthermore, the treatment modulated antioxidant enzyme activities during later storage periods. By the end of storage, total phenolic, total flavonoid, and total anthocyanin contents in SNP-treated samples were found to be 1.11 fold, 1.44 fold, and 1.22 fold higher than those in the control group, respectively, thereby enhancing antioxidant capacity. Analysis of volatile organic compounds demonstrated that SNP treatment mitigated off-odors primarily by suppressing the formation of aldehydes, particularly hexanal. In conclusion, SNP treatment maintained storage quality and antioxidant capacity while preserving desirable flavor attributes in fresh-cut purple potatoes. These findings provide a theoretical foundation for the application of sodium nitroprusside in fresh-cut fruit and vegetable preservation.

purple potatoes  /  fresh-cut  /  sodium nitroprusside  /  storage quality  /  flavor
韩朝淇, 王林楠, 赵扬, 张主鹏, 王文秀, 马倩云, 孙剑锋. 硝普钠处理对鲜切紫马铃薯贮藏品质与风味特征的影响. 食品工业科技, 2026 , 47 (4) : 25 -35 . DOI: 10.13386/j.issn1002-0306.2025040187
Chaoqi HAN, Linnan WANG, Yang ZHAO, Zhupeng ZHANG, Wenxiu WANG, Qianyun MA, Jianfeng SUN. Effects of Sodium Nitroprusside Treatment on Storage Quality and Flavor Profile in Fresh-cut Purple Potatoes[J]. Science and Technology of Food Industry, 2026 , 47 (4) : 25 -35 . DOI: 10.13386/j.issn1002-0306.2025040187
Appendix
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Year 2026 volume 47 Issue 4
100
45
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Article Info
doi: 10.13386/j.issn1002-0306.2025040187
  • Receive Date：2025-04-17
  • Online Date：2026-10-24
  • Published：2026-02-15
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  • Received：2025-04-17
Affiliations
    1College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
    2Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding 071000, China
    3Hebei Potato Processing Technology Innovation Center, Zhangjiakou 076576, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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