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Effect of UV-C treatment on the quality of fresh-cut lotus (Nelumbo nucifera Gaertn.) root

文献类型： 外文期刊

作者： Wang, Dan 1 ; Chen, Likun 1 ; Ma, Yue 1 ; Zhang, Min 2 ; Zhao, Yuwei 2 ; Zhao, Xiaoyan 1 ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Beijing Key Lab Agr Prod Fruits & Vegetables Pres, Key Lab Vegetable Postharvest Proc, Beijing Vegetable Res Ctr,Minist Agr & Rural Affa, Beijing 100097, Peoples R China

2.Longda Food Grp Co LTD, Laiyang 265231, Shandong, Peoples R China

关键词： Lotus root; UV-C; Browning; Enzyme; Quality

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2019 年 278 卷

页码：

收录情况： SCI

摘要： The effect of shortwave ultraviolet (UV-C) radiation on the quality, especially browning of fresh-cut lotus (Nelumbo nucifera Gaertn.) root in relation to enzymes and phenolic metabolism was investigated. Fresh-cut lotus roots were exposed to UV-C lamp (75 W) at a distance of 30 cm above the produce tray for 1, 5, 10, 20, and 40 min, and then stored for 8 days at 4 degrees C. Results showed that UV-C treatments for 5 and 10 min exhibited significantly low browning degree, soluble quinone content and inactivation of polyphenol oxidase, peroxidase, and phenylalanine ammonia lyase activities, while other qualities including soluble solids content and hardness had no difference with other treatments. Prolonging treatment time had less effect on inhibiting the browning since a long time of UV-C radiation increased cell damage. In summary, UV-C treatment has the potential to maintain quality of fresh-cut lotus root.

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