<p>Non-enzymatic browning adversely affects the nutritional and visual quality of boiled lotus rhizome slices during storage. This study investigated the impact of packaging materials and the novel role of specific polyphenol changes on this process. The variations of 11 polyphenols in slices stored under different oxygen-permeable packaging were analyzed. Ultra-performance liquid chromatography (UPLC) analysis demonstrated a consistent trend: the concentration of polyphenols exhibited an initial increase during the first 10 days of storage, followed by a subsequent decline as the duration of storage extended. Moreover, greater polyphenol loss was observed in high oxygen-permeable packaging (oxygen transmission rate, OTR = 57.11) compared to low oxygen-permeable (OTR = 2.31) and aluminum foil packaging (OTR = 0.27). Principal component analysis identified Dopa and Epicatechin as the primary compounds associated with browning. This finding was confirmed by Ultraviolet-visible spectrophotometry and colorimetric analysis, which established the oxidation of Dopa and Epicatechin as the main mechanism for non-enzymatic browning at room temperature. This study offers essential insights for improving the management of the visual quality of boiled lotus rhizome slices by focusing on specific compounds and enhancing packaging strategies.</p> Graphical abstract <p></p>