Exploring the metabolic characteristics of fresh-cut sweet potatoes at different storage times based on untargeted metabolomics

(L.) Lam.) is an important tuber crop. This study employed LC-MS/MS to investigate metabolic responses in fresh-cut purple sweet potatoes during short-term storage (0-5 d). Fresh cutting and storage jointly reprogrammed metabolic networks, with both basal metabolite levels and their dynamic changes closely linked to browning and quality deterioration. Amino acids, organic acids, and phenolic compounds were the major responsive classes. L-phenylalanine rapidly accumulated after cutting and remained stable, while L-isoleucine increased continuously, showing a positive association with wound response and browning mitigation. In contrast, several antioxidant phenolic acids and flavonoids significantly declined, suggesting that their depletion weakened antioxidant capacity and was negatively correlated with browning. KEGG analysis showed significant enrichment in phenylpropanoid biosynthesis, flavonoid biosynthesis, and phenylalanine metabolism. These metabolites may serve as potential markers for evaluating storage stability and browning sensitivity in fresh-cut purple sweet potatoes.