Temperature is an important factor that affected the shelf-life quality of fresh-cut vegetables. Used yam as the research object, the dynamic changes of O2 and CO2 content, surface browning index, pulp hardness, over visual quality, total bacterial count, polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia-lyase (PAL) in packaged fresh-cut yams under five common shelf-life temperatures of 1, 4, 8, 12 and 20 ℃ during 14 d storage were tested. The results showed that shelf-life temperature significantly affected the dynamic change trend of each measurement index during the storage period. And 1 ℃ was more conducive to maintain the shelf-life quality of fresh-cut yams than other treatments, and its appearance color remained well after 14 d storage. However, the appearance of fresh-cut yams deteriorated rapidly at 20 ℃ and lost its edible value on the 7th day. The total bacterial count of all samples which had no exogenous antibacterial treatment was higher and increased rapidly with the extension of storage time. The activity of PPO and POD were more than 10 times of PAL in fresh-cut yams during shelf-life storage. This research clarifies the quality deterioration law of fresh-cut yams under different shelf-life temperatures and provides information for making reasonable shelf-life sales plan in production.
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