Effect of mild heat treatment on shelf life of fresh lotus root

文献类型： 外文期刊

第一作者： Li, Shuyi

作者： Li, Shuyi;He, Xu;Liu, Zhiwei;Yi, Yang;Wang, Hongxun;Lamikanra, Olusola;Li, Xiaojin;Liu, Zhiwei;Yi, Yang;Wang, Hongxun

作者机构：

关键词： Lotus root;Physical treatment;Texture;Protein;Postharvest life

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2018 年 90 卷

页码：

收录情况： SCI

摘要： Heat treatments of fresh lotus root (Nelumbo nucifera G.) at 40, 50 and 60 degrees C effectively prevented moisture loss, browning and microbial growth but increased soluble solids, total volatile compounds and firmness during storage at 25 degrees C for 15 d (p < 0.05). Polyphenol oxidase (PPO) and peroxidase (POD) activities and PPO electrophoretic band intensities (100 kDa) were minimally affected by the treatments. Results indicate that enzyme deactivation is not the dominant factor in the inhibition of browning that occurred during the storage of heat treated tubers and that other factors such as heat-induced substrate modifications could significantly contribute to this effect. Peroxidase heat shock proteins (Hsp) were detected at 60, 70 and 120 kDa in treated samples. The enhanced Hsp protective response and firmness retention in 60 degrees C treated samples indicate that this is the optimum treatment temperature for improving lotus root postharvest storage quality and shelf life.

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