Effects of Sodium Nitroprusside Treatment on Storage Quality and Flavor Profile in Fresh-cut Purple Potatoes

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.