Freshness-keeping effects of fresh lily bulb petals treated with slightly acidic electrolyzed water combined with ε-polylysine hydrochloride

doi:10.3969/j.issn.1004-1524.20250491

Acta Agriculturae Zhejiangensis ›› 2026, Vol. 38 ›› Issue (5): 991-997.DOI: 10.3969/j.issn.1004-1524.20250491

• Food Science • Previous Articles Next Articles

Freshness-keeping effects of fresh lily bulb petals treated with slightly acidic electrolyzed water combined with ε-polylysine hydrochloride

JIANG Zhili¹^,²(), SHEN Lingling³, WU Zhen³, WANG Yangguang²^,^*(), LU Shengmin¹^,^*()

¹ Institute of Food Science, Zhejiang Academy of Agricultural Sciences, State Key Laboratory for Quality and Safety of Agro-Products, Zhejiang Key Laboratory of Intelligent Logistics and Processing of Fresh Products, Hangzhou 310021, China
² College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, Zhejiang, China
³ Huzhou Chunlu Ecological Agriculture Development Co., Ltd., Huzhou 313008, Zhejiang, China

Received:2025-07-17 Online:2026-05-25 Published:2026-06-02

Abstract

Abstract:

To investigate the freshness-keeping effect of slightly acidic electrolyzed water (SAEW) and ε-poly-L-lysine hydrochloride (ε-PLH) on fresh lily bulb petals, fresh lily bulbs were manually segmented into petals and randomly divided into a control group (CK, sterile distilled water immersion) and a combined treatment group (MIX, 30 mg·L^-1 SAEW immersion for 10 minutes followed by 0.2% ε-PLH immersion for 10 minutes) in this study. And the physicochemical parameters of lily bulb segments during storage at 4 ℃ were measured. The results showed that the MIX treatment significantly (p<0.05) reduced weight loss,increased the whiteness and soluble solids content, and effectively inhibited malondialdehyde accumulation. Additionally, the MIX group significantly enhanced DPPH radical scavenging activity, suppressed polyphenol oxidase activity, and delayed the degradation of ascorbic acid in the petals. In conclusion, the combined SAEW and ε-PLH treatment efficiently delayed the quality deterioration of fresh lily bulb petals, providing a technical reference for the green preservation of fresh-cut vegetables.

Key words: slightly acidic electrolyzed water, ε-poly-L-lysine hydrochloride, fresh lily bulb petals, freshness-keeping effect

CLC Number:

TS255.3

JIANG Zhili, SHEN Lingling, WU Zhen, WANG Yangguang, LU Shengmin. Freshness-keeping effects of fresh lily bulb petals treated with slightly acidic electrolyzed water combined with ε-polylysine hydrochloride[J]. Acta Agriculturae Zhejiangensis, 2026, 38(5): 991-997.

Figures/Tables 4

Fig.1 Changes in weight loss rate (A) and whiteness (B) of fresh lily bulb petals during storage at 4 ℃ No identical lowercase letters indicate significant differences in data between different treatment samples under the same storage time (p<0.05). The same as Fig. 2-4.

Fig.2 Changes in total soluble solids (A) and malondialdehyde (MDA) (B) contents of fresh lily bulb petals during storage at 4 ℃

Fig.3 DPPH radical scavenging rate of fresh lily bulb petals during storage at 4 ℃

Fig.4 Changes in polyphenol oxidase activity (A) and vitamin C content (B) of fresh lily bulb petals during storage at 4 ℃

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Freshness-keeping effects of fresh lily bulb petals treated with slightly acidic electrolyzed water combined with ε-polylysine hydrochloride

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