Food and Fermentation Industries >

2022 , Vol. 48 >Issue 22: 165 - 171

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029194

Study on the physiological, biochemical, and molecular mechanism of browning of fresh-cut lotus roots with different taste

  • ZHANG Chen ,
  • SHI Yannan ,
  • YANG Ningning ,
  • QIN Lili ,
  • TANG Jiawei ,
  • DONG Chen
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  • 1(College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China)
    2(College of International Education, Henan University of Technology, Zhengzhou 450001, China)

Received date: 2021-09-01

  Revised date: 2021-11-22

  Online published: 2022-12-20

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Abstract

Browning is inevitable in the process of fresh-cut lotus root, which directly affects the quality of fresh-cut lotus root and leads to the decline of its economic value. At present, there are relatively few studies on the browning mechanism of fresh-cut lotus roots with different tastes. This study intends to analyze the browning mechanism of pink lotus root Elaine 5, crisp lotus root Elaine 3 and intermediate fresh-cut lotus root Elaine 4 from the physiological, biochemical and molecular levels, and to select the most suitable lotus root varieties for fresh cutting processing. Results showed that after a fresh cut and low-temperature storage for 48 hours, the apparent changes of Elian 4 were more obvious among the three lotus root varieties. The browning degree, respiratory intensity, reducing sugar and malonic dialdehyde of Elaine 3 were lower than those of Elaine 4 and 5, but the contents of superoxide anion and vitamin C were higher. In addition, through the analysis of antioxidant system enzyme activity, it was found that the polyphenol oxidase enzyme activity of Elaine 3 was lower, and the activities of peroxidase and superoxide dismutase were significantly higher than those of Elaine 4 and 5. The results of fluorescence quantitative PCR showed that after fresh cutting and low temperature storage for 48 hours, the expression of polyphenol oxidase coding gene of Elaine 3 was lower, while the expression of manganese superoxide anion and peroxidase coding gene was higher than that of Elaine 4 and 5. To sum up, Elaine 3 is the most suitable for fresh cutting.

Key words： fresh cut; lotus root; browning; enzyme; gene

Cite this article

ZHANG Chen , SHI Yannan , YANG Ningning , QIN Lili , TANG Jiawei , DONG Chen . Study on the physiological, biochemical, and molecular mechanism of browning of fresh-cut lotus roots with different taste[J]. Food and Fermentation Industries, 2022 , 48(22) : 165 -171 . DOI: 10.13995/j.cnki.11-1802/ts.029194

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