Abstract:

Objective: To explore the effect of ultra-high pressure (UHP) treatment on postharvest browning and bacterial
spoilage in lotus roots. Methods: Fresh-cut lotus roots were vacuum-packaged and then subjected to UHP treatment at
different pressures for different dwell periods of time. The contents of flavor compounds and polyphenol oxidase (PPO)
activity were measured, and the changes in sensory quality and bacterial colony number during subsequent storage at
4 ℃ was monitored. Results: Fresh-cut lotus roots contained more flavor compounds after 400 MPa treatment for 10 min.
In addition, we observed a reduction in PPO activity and hardness, and an increase in L* and a* values and soluble solid
content. After cold storage for 9 days, the total number of bacterial colonies was lower and the sensory quality was better.
Conclusion: The flavor of lotus root products remains good after 400 MPa treatment pressure for 10 min and the shelf life
was 9 days at 4 ℃.

Key words: lotus root, ultra-high pressure (UHP), flavor, quality analysis, storage