Effects of ascorbic acid treatment on starch metabolism during wound healing in fresh-cut potatoes

Starch degradation and wound healing occur in potato tubers following fresh-cut processing, and ascorbic acid (AA) treatment can suppress these processes, though the underlying regulatory mechanisms remain unclear. This study investigated the effects of 5 g L- 1 AA treatment on the multiscale structural changes and metabolic responses of starch during wound healing in fresh-cut potatoes. The results revealed that AA treatment delayed starch degradation and reducing sugar accumulation while promoting sucrose and fructose accumulation. Scanning electron microscopy and particle size distribution analysis showed that AA treatment slowed starch granule degradation, preserved larger granule sizes, and reduced surface erosion, with minimal effects on starch molecular and crystalline structures. AA treatment primarily regulated changes in carbohydrate composition and content by modulating the activities and gene expression of key enzymes involved in starch and sucrose metabolism. These results suggest that AA treatment may delay wound healing by regulating starch and sucrose metabolism, offering a potential strategy for improving the storage quality of fresh-cut potatoes.