## 1 Introduction  
Potatoes are a key staple crop worldwide, widely grown in various climatic conditions, and a significant food source in human diets [1]. As an important storage vegetable,potato sprouting poses a substantial challenge to its storage quality and economic value [2]. Sprouting results in nutrient loss in potatoes and enhances the accumulation of harmful substances like solanine, affecting their safety and sensory properties [3]. Moreover, sprouting degrades the potatoes' appearance, further diminishing their market value [4]. Therefore, researching and effectively controlling sprouting in potatoes is crucial for extending their storage period and enhancing their economic benefits.  
Currently, the primary strategies for inhibiting sprouting in potatoes involve using chemical sprout inhibitors and low-temperature storage [5]. While chemical inhibitors effectively prevent sprouting, their application may contribute to environmental pollution and pose potential food safety risks [6]. Although low-temperature storage effectively suppresses sprouting, it may promote undesirable glycation, adversely affecting processed potatoes' color and facilitating the formation of carcinogenic compounds, such as acrylamide [7]. Consequently, addressing the storage challenges associated with potatoes is paramount, necessitating the urgent exploration of alternative, more effective approaches.  
Cold plasma technology is a commonly used non-thermal method in food processing that helps preserve the nutritional content, sensory characteristics, and safety of food [4]. This technique exposes food to ionized gases produced by electrical or radiofrequency discharges. A range of charged particles, neutral and excited atoms, are generated throughout the process. These include nitric oxide, peroxynitrite, singlet oxygen, and superoxide anions [8]. Reactive oxygen species (ROS) and reactive nitrogen species (RNS), generated by plasma, trigger oxidative stress within plant cells, thereby initiating their protective responses.  
Limited research exists on the inhibition of potato sprouting by low-temperature plasma, with most studies focusing on promoting seed germination and pathogen removal. [PERSON] treated tomato seeds with plasma and found that it could trigger tomato seed coat regulation and improve germination efficiency [9]. [PERSON] used plasma treatment on edible red mini roses and found that it could improve the quality of mini roses and enhance phenolic compounds and specific volatile compounds [10]. [PERSON] et al. conducted a study to examine how varying treatment durations affect potato germination. When the plasma treatment time was 40 s, the plasma treatment caused irreversible damage [11]. Current research on the use of low-temperature plasma for inhibiting potatoes does not specify detailed treatment parameters. Thus, the specific parameters of the plasma jet suppression potato still need to be defined.  
This study evaluated the effects of various plasma treatment parameters on inhibiting potato sprouting and identified the optimal conditions to prevent sprout growth. Single-factor experiments were conducted to determine the suitable ranges for plasma treatment parameters such as voltage, gas flow rate, and treatment time. The Box-Behnken response surface method was employed to optimize these parameters for maximum efficacy in inhibiting sprouting. In addition, the study aimed to evaluate changes in catalase (CAT) and superoxide dismutase (SOD), in addition to other quality parameters, to elucidate the role of plasma treatment in suppressing sprouting and improving potato quality.