Study On The Browning Inhibition Technology For Fresh-cut Lotus Roots

The mechanical wounding by cuts led to the cell rupture of fresh-cut lotus root tissue, which accelerated enzyme catalysed interaction between chemical components. The color and flavor changes in fresh-cut products after cutting and during storage resulted in a significant quality deterioration in response of nutritional and edible value. The clean lotus roots which were peeled after storage at 4C in 24h were cut by the thickness of 0.3-0.4cm. The cut lotus roots treated with various browning inhibitors were packed in plastic bags and then held at 4 C. The PPO activity, BD and content of total phenolic substances were measured on 0, 3, 6, 9 and 12 days, respectively. The main results were as followed: The ratio of total phenols to soluble phenols in the tissue of fresh-cut lotus roots was about 2.0, which maintained stable during storage; Temperature was the significant factor during the storage of fresh-cut lotus roots and the recommended storage temperature for it were 0-4~C; .A1l browning inhibitors had positive effect on browning inhibition to fresh-cut lotus roots. The best concentrations of browning inhibitors for fresh-cut lotus roots were 0.3%L-cys, 0.15%EDTA-2Na, 0.2%Zn(Ac)2, 0.2%AA, 0.2%CA and 0.2%EA, respectively. 3 Thesis for Master抯 Degree k~i~z ~ (2000) The overall results were: 0.3%L-cys >0.15%EDTA-2Na >0.2% Zn(Ac)2 >O.2%AA or O.2%CA>0.2%EA; The best combination of browning inhibitors selected by orthogonal test was 0.4%L-cys+0. 15% EDTA-2Na+ 0.2%Zn (Ac)2 The regulated combination, which is more economic, based on above selected one was O.2%L-cys+0.25%EDTA-2Na+O.1%Zn(Ac)2 +0.2%CA; Both selected and regulated combinations almost had the same browning inhibition to fresh- cut lotus roots; The fresh-cut lotus roots treated with above two combinations could be stored at 4X2 over one week and maintained bright color and crisp texture. In addition, the quantity of total colony count and group of coliforms was at quite low level, which could match the safety regulation for fresh-cut fruits and vegetables.