电解水（Electrolyzed Water，EW）是通过电解低浓度食盐或盐酸等电解质得到的功能水，具有安全性高、无残留等优点。申请人前期研究表明，用EW处理鲜切马铃薯、苹果、梨等果蔬，不仅能使其表面微生物数大幅减少，而且褐变得到明显抑制。本项目以鲜切马铃薯为研究对象，使用不同特性的EW，结合对比分析方法，确定EW抑制鲜切马铃薯酶促褐变的影响因子，揭示EW的内在本质。并通过对反应过程的中间产物、终产物的物理特性和化学结构分析，探讨EW处理对鲜切马铃薯自身酶促褐变体系作用的关键节点，及由此产生的反应路径变化，深入揭示抑制酶促褐变机理。同时，构建反应条件，总结抑制酶促褐变反应规律，考察EW处理后鲜切马铃薯各种特性的变化，建立初步的工艺流程，为EW抑制鲜切果蔬酶促褐变应用提供理论依据。

Electrolyzed Water (EW) is generated by the electrolysis of a NaCl（or HCl） solution with low concentration passing through the anode of the membrane electrolyzer. EW has many advantages, for example, high safety and no residue. Our previous researches showed that after treated by EW, the number of the bacterial on the surfaces of fresh-cut fruits and vegetables such as potatoes, apples and pears has been reduced. Also the enzymatic browning of these materials has been inhibited significantly. This project researchs on potatoes which are treated by EW with different factors in order to identify the factors that affect the inhibition efficiency of EW on potato enzymatic browing. By the analysis of the characteristics and structures of intermediate products and final products, we want to explore the key point and routine of the reaction between EW and fresh-cut potatoes, further more, to reveal the inhibitory mechanism of EW on enzymatic browning. On the foundation of the theories that we found before, this research will establish a basic process to provide a basic theory on the application of EW.