Abstract— In order to evaluate the effect of preservation on fresh-cut taro, the edible coatings preservatives were connected with Konjac glucan-mannan (KGM), potassium sorbate, chitosan, by determining changes of weight loss rate, browning degree (BD), polyphenol oxidase (PPO) and peroxidase (POD), the preservative effect on fresh-cut taro were studied. The optimal composite of Konjac glucan-mannan (KGM), potassium sorbate, chitosan was analyzed by single factor test and Box-Behnken response surface method. The results showed the optimal concentration were KGM 6g/L, potassium sorbate 4g/L and chitosan 8g/L. Verified test showed that composite coating could reduce the weight loss rate, browning, PPO and POD activity of fresh-cut taro.
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