Food and Fermentation Industries >

2022 , Vol. 48 >Issue 24: 203 - 210

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030033

Study on the quality change of fresh-cut lotus root during storage with ultrasound-heat treatment

  • LUO Li ,
  • WANG Shunmin ,
  • XU Weiwen ,
  • PAN Wenjie
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  • (College of Biological and Food Engineering,Anhui Polytechnic University,Wuhu 241000,China)

Received date: 2021-11-10

  Revised date: 2021-11-30

  Online published: 2023-01-06

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Abstract

Ultrasonic-heat treatment of fresh-cut lotus roots was used to study the effect and possible mechanism of its color preservation and fresh-keeping, aiming to provide a method for fresh-cutting fresh-cut lotus roots. The experiment measured the physiological and biochemical indexes of fresh-cut lotus roots stored for 9 days through sensory and flavor component analysis, enzyme activity determination, scanning electron microscopy, and other methods, and distilled water treatment was used as a control. Results showed that the total color difference of fresh-cut lotus roots was 55.22% lower than the control (P＜0.05) after being treated with 50 ℃ combined with ultrasound (300 W, 40 kHz) for 9 min and stored for 9 days. The loss of main flavors such as esters, aldehydes and ketones was less, which was 92.34% of the control. The weight loss rate and hardness decreased slowly. It could also reduce the activities of polyphenol oxidase and peroxidase and increase the activity of phenylalanine ammonia-lyase. And the total phenol content, while the malondialdehyde content was reduced by 38.78% (P<0.05), thereby reducing the damage to the cells and increasing the antioxidant capacity and prolonging the shelf life. Scanning electron microscopy observed that ultrasound-heat treatment produced more microchannels between fresh-cut lotus root cells, which provided evidence for the possible mechanism of ultrasound-heat interaction. This study provides a gentle and efficient preservation method for fresh-cut lotus roots and has good application prospects.

Key words： fresh-cut lotus root; ultrasound; heat; color protection; preservation

Cite this article

LUO Li , WANG Shunmin , XU Weiwen , PAN Wenjie . Study on the quality change of fresh-cut lotus root during storage with ultrasound-heat treatment[J]. Food and Fermentation Industries, 2022 , 48(24) : 203 -210 . DOI: 10.13995/j.cnki.11-1802/ts.030033

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