›› 2019, Vol. 31 ›› Issue (9): 1549-1554.DOI: 10.3969/j.issn.1004-1524.2019.09.20

• Food Science • Previous Articles     Next Articles

Effect of apple polyphenols on quality and browning of fresh-cut lotus root

ZHANG Hanqing1,2, LIU Ruiling2, WU Weijie2, DENG Shanggui1, GAO Haiyan2, CHEN Hangjun2,*   

  1. 1. College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China;
    2. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
  • Received:2019-02-18 Online:2019-09-25 Published:2019-10-11

Abstract: Fresh-cut lotus roots were treated with different concentrations (0.1%, 0.3%, 0.5%) of apple polyphenols to study its effects on the browning and quality by monitoring the changes of color, crispness, ascorbic acid and total phenolis content, the activity of polyphenol oxidase (PPO) and peroxidase (POD) during storage. The results showed that apple polyphenol treatment significantly inhibited the browning of fresh-cut lotus roots. Compared with other treatment groups, 0.1% apple polyphenol treatment maintained better color and brittleness of lotus root, delayed the degradation of the ascorbic acid and total phenolic, slowed down the increase of malondialdehyde content and inhibited the activities of PPO and POD. The results showed that apple polyphenol treatment could maintain the quality of fresh-cut lotus root.

Key words: apple polyphenol, fresh-cut lotus root, browning, quality

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