Widely Untargeted Metabolome Profiling Provides Insight into Browning and Nutritional Quality Changes in Short-Term Stored Fresh-Cut Potato (Solanum tuberosum L.) Shreds

Potato (Solanum tuberosum L.) is susceptible to enzymatic browning after fresh processing, resulting in color change and potential alteration the nutritional quality. In this study, a popular potato cultivar, Feiwuruita, was used profile metabolites involved quality changes shreds stored at 0 4 h 25°C (designated CK CK4H, respectively). The turned brown within of storage. all, 723 consisting 12 classes compounds were detected samples, largely lipids, phenolic acids, alkaloids, amino acids derivatives, flavonoids, organic nucleotides derivatives. Of these, 163 accumulated differentially between CK4H shreds. Polyphenolic (phenolic flavonoids) mostly increased Conversely, short-term storage drastically reduced lipid (25 LysoPC 19 LysoPE), while essential alkaloids terpenoid that are beneficial human health accumulation. findings present global metabolome composition Feiwuruita. This study provides important foundation for future studies on prevention/reduction better utilization