Abstract:

In this experiment, fresh lotus pods were treated with water (as the control) and different concentrations of lacquer
wax, respectively, and then stored at (25 ± 1) ℃. The physiological and biochemical changes of lotus pods were investigated.
The results indicated that 3 g/100 mL lacquer wax coating treatment significantly inhibited the postharvest browning and
respiration rate of fresh lotus pods during storage, retarded the increase in browning degree, malondialdehyde (MDA)
content and superoxide anion (O2⁻·) production rate, maintained low hydrogen peroxide (H₂O₂) content, and inhibited the
activities of phenylalanine ammonialyase (PAL) and polyphenol oxidase (PPO) during storage as well as peroxidase (POD)
activity at the late stage of storage. At the same time, total phenol content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical
and superoxide anion radical scavenging abilities, as well as the activities of catalase (CAT) and superoxide dismutase
(SOD) were maintained at relatively high levels. In conclusion, lacquer wax coating at 3 g/100 mL inhibited the postharvest
browning and consequently maintained the quality of fresh lotus pods.

Key words: fresh lotus pods, lacquer wax, browning, storage