Effect of Compound Preservative Treatments on Browning of Fresh Cut Lotus Root During Storage Period
Freshly cut lotus root was immersed in a compound preservative consisting of a certain concentration of citric acid,sodium chloride,calcium chloride and ascorbic acid for 15 min,and then stored at 4℃for 12 days after vacuum packaging.The results showed that the compound preservative could effectively reduce the browning degree and soluble quinone accumulation of freshly cut lotus root after 12 days of storage,and could play an anti-browning effect by reducing the total phenol content,inhibiting the activities of polyphenol oxidase and peroxidase,and slowing down the rate of enzymatic browning reaction.
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