Abstract: Dry pot lotus root slices is a popular Chinese dish with rich nutrients and good taste. This study was done to analysis the effects of gas packaging combined with high hydrostatic pressure (HHP) on the shelf life and storage quality of dry pot lotus root slices. For this purpose, changes in total colony count, texture, color difference, lipid peroxidation and sensory evaluation of dry pot lotus root slices during storage after sequential gas packaging combined with HHP treatment were measured. The results showed that compared with N2 packaging, CO2 packaging, vacuum packaging combined with HHP, and N2 packaging combined with HHP, the shelf life of dry pot lotus root slices treated by CO2 packaging combined with HHP was longer, the hardness during the first cycle was maintained at about 14 000 g, and the decrease in b* value was less than 2 during storage. Sensory evaluation of the product subjected to CO2 packaging combined with HHP was also good. Thus, the results provide new ideas and methods for the preservation of low acid foods.

Key words: prepared foods, gas packaging, high hydrostatic pressure, shelf life, texture