中文摘要：

本研究以荸荠为原料，采取中心复合旋转试验设计，研究不同的热处理温度、热处理时间以及不同贮藏时间对鲜切荸荠冷藏过程中色泽的影响。通过响应曲面法建立热处理对鲜切荸荠变黄度、a^＊值和b^＊值的二次多项数学模型，对其显著性、拟合程度等进行分析，同时利用模型的响应面及等高线对影响鲜切荸荠品质的关键因素及其相互作用进行了探讨。结果表明：热处理温度以及热处理温度和贮藏时间的交互作用对鲜切荸荠贮藏期的色泽影响显著；防止鲜切荸荠褐变的较优处理条件为：热处理温度52～55℃，热处理时间20～22min，贮藏时间3d。

英文摘要：

The effects of heat treatment temperature, time and storage time on the color of fresh-cut Chinese water chestnut were studied by using a central composite rotation design. Three second order quadratic equations of fruit discolouration, a^＊ and b^＊ values for heat treatment were established, and the significance of model and fitting degree were analyzed through response surface method with SAS 9.0 software. The key factors and their interactions affecting fresh-cut water chestnuts were also discussed through the response surface and contours. Results indicated that heat treatment temperature and the interaction of temperature and storage time are the key factors, and the optimum heated temperature, time and storage time for inhibiting fruits browning are 52 to 55 ℃, 20 to 22 minutes and 3 days, respectively.