Effects of sodium isoascorbate treatment on storage quality of fresh-cut Lanzhou lily
Objective:This study aimed to extend the storage period of fresh-cut Lanzhou lily.Methods:Fresh-cut Lanzhou lily was used as raw materials.Following fresh-cut processing,the raw materials were soaked with 0(CK),1,5,and 10 g/L of SI solution to analyze the quality changes of fresh-cut Lanzhou lily during storage.Results:The soaking treatment with 10 g/L of SI could better maintain the brightness of freshly cut Lanzhou lily.At 21 days of storage,the concentrations of malondialdehyde,soluble sugar,and browning were,respectively,45％,8％,and 23％lower than those of the CK group.The SI-treated group had significantly decreased polyphenol oxidase,peroxidase,and lipoxygenase(97.22,0.09,and 11.89 U/g,respectively)activity at the end of storage compared to the CK group(P＜0.05).In addition,electronic nose analysis showed that SI treatment modulated the flavor of fresh-cut Lanzhou lily during storage.Conclusion:SI soaking treatment is a simple,economical,and safe post-harvest treatment technique that can delay the oxidative browning of fresh-cut Lanzhou lily and thus maintain its quality during storage.
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