Abstrat:In order to solve the problem of browning during the process of fresh-cut Chinese yam based on the study of the slices thickness and the treatment method,Chinese yam slices were treated with citric acid, acetic acid,EDTA-2Na,CaCl2 ,NaCl,Vc and chitosan individual or combined multiple factor,to study its anti-browning effects for finding a safe and effective reagent without sulfite.The results showed that the sensory quality of slices treated with 0.6% Vc +1 .5% NaCl +1 .0% chitosan was the best.It could replace sulfite so-dium.The slices were dipped into the mixed solutions of 0.6% Vc +1 .5% NaCl for1 0 min,then soaked in the 1 .0% chitosan solution for 1 0min,finally,dried by airing.%以淮山鲜片为原料，研究加工过程中的护色工艺，并研究安全有效的无硫护色剂。在对其护色工艺（厚度及处理方式）研究的基础上，以柠檬酸、乙酸、EDTA 二钠、氯化钙、氯化钠、抗坏血酸、壳聚糖对淮山片进行单一和复合护色处理，并研究其护色效果。结果表明：经0．6％Vc ＋1．5％氯化钠＋1．0％壳聚糖处理的山药片感官质量最好，可替代含硫护色剂。
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