Effect of compound preservative treatment on the quality and physicochemical properties of fresh-cut lotus root

Xinhui Wang, Tingting Yang, Lele Zhao, Yuxi Zhou, Yi Jie Zhang and Yang Liu
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Xinhui Wang: College of Food and Biological Engineering, Chengdu University, Chengdu, P.R. China
Tingting Yang: College of Food and Biological Engineering, Chengdu University, Chengdu, P.R. China
Lele Zhao: College of Food and Biological Engineering, Chengdu University, Chengdu, P.R. China
Yuxi Zhou: College of Food and Biological Engineering, Chengdu University, Chengdu, P.R. China
Yi Jie Zhang: Xinjiang Academy of Agricultural Sciences, Urumqi City, P.R. China
Yang Liu: College of Food and Biological Engineering, Chengdu University, Chengdu, P.R. China

Czech Journal of Food Sciences, vol. preprint

Abstract: Fresh-cut lotus root is susceptible to quality problems after cutting and processing. This paper investigated the effect of 0.8% glacial acetic acid compounded with 0.5% ascorbic acid solution on fresh-cut lotus root quality and physicochemical properties. It significantly inhibited the decrease of the L* value and the increase of a* value, b* value, and ΔE value, and delayed the colour change of fresh-cut lotus root. Meanwhile, the increase in weight loss rate and browning degree was postponed, and the decrease of soluble solids and hardness was inhibited. Moreover, the compound preservative treatment inhibited the activities of browning-related enzymes peroxidase (POD), polyphenol oxidase (PPO), and phenylalanine ammonia-lyase (PAL) during storage, consequently curbing the accumulation of total phenolic content. Compared to the control group, the treatment significantly affected the increase in total colony count and altered the structure of the microbial community. In this paper, microbial sequencing results showed that the treatment significantly inhibited the growth of Duganella and Janthinobacterium. Finally, the results showed that the compound preservative delayed the quality change of fresh-cut lotus root and prolonged its shelf life by up to 10 days. This study provides a theoretical basis for further application in post-harvest fruit and vegetable preservation and processing.

Keywords: compound preservative; browning inhibition; quality maintenance; microbial community (search for similar items in EconPapers)
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DOI: 10.17221/9/2025-CJFS

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