and phPotatoes (S.tuberosum, cv Netherlands #7) were purchased from freshly harvested local wholesale market, Tai’an, Shandong Province, China. After transported to the laboratory, non-damage and non-defective tubers were selected for 10-days curing treatment and then used for fresh-cut experiment. The potato fresh cut experiments using curing treated potato tubers were repeated for four years from 2010 to 2013. The flesh colour and phenolic metabolism changes related to browning were investigated with freshly harvested potatoes both during curing of intact potatoes and after curing period for fresh-cut potatoes in the year of 2013, in which the individual phenolic compounds were analysed by High Performance Liquid Chromatography (HPLC). The results of different experiments in different years were very similar in colour value, overall visual quality, and PPO, PAL activity of fresh-cut potatoes. The data presented here were from the results of 2013 to make sure all information comes from same plant materials.