Effects of Different Sanitizers on Browning of Fresh-Cut Lotus Root during Cold Storage

doi:10.7506/spkx1002-6630-201418041

FOOD SCIENCE

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Effects of Different Sanitizers on Browning of Fresh-Cut Lotus Root during Cold Storage

HE Meng1,2, WANG Dan1, MA Yue1, ZHAO Xiao-yan1,*, TONG Jun-mao2

1. Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, Key Laboratory of Biology and Genetic Improvement
of Horticultural Crops (North China), Ministry of Agriculture, Key Laboratory of Agricultural Products of Fruits and Vegetables
Preservation and Processing of Beijing, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences,
Beijing 100097, China; 2. College of Food Science, Shihezi University, Shihezi 832000, China

Online:2014-09-25 Published:2014-09-17
Contact: ZHAO Xiao-yan

Abstract

Abstract:

The efficacy of four different sanitizers on fresh-cut lotus root stored under cold conditions was investigated.
Cleaned and sliced lotus roots were stored at 4 ℃ for 14 days. Color values (L*, a*, b*, ΔE* value, and hue angle), browning
degree (BD), polyphenol oxidase (PPO) activity, and overall visual quality (OVQ) were examined every two days during the
storage period. The results showed that weak acidic electrolyzed water (pH 5.65) with available chlorine concentration of
48 mL/L and oxidation reduction potential of 800 mV could maintain the color and OVQ value of fresh-cut lotus roots,
inhibit the browning, and reduce the PPO activity more effectively during the storage period, improving the storage quality
and expending the shelf-life of fresh-cut lotus roots.

Key words: fresh-cut lotus root, sanitizer, color difference, browning

CLC Number:

TS255.3

HE Meng1,2, WANG Dan1, MA Yue1, ZHAO Xiao-yan1,*, TONG Jun-mao2. Effects of Different Sanitizers on Browning of Fresh-Cut Lotus Root during Cold Storage[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201418041.

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Effects of Different Sanitizers on Browning of Fresh-Cut Lotus Root during Cold Storage

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