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Effect of UV-C treatment on the quality of fresh-cut lotus (Nelumbo nucifera Gaertn.) root

Author:
Wang, Dan, Chen, Likun, Ma, Yue, Zhang, Min, Zhao, Yuwei, Zhao, Xiaoyan
Source:
Food chemistry 2019 v.278 pp. 659-664
ISSN:
0308-8146
Subject:
Nelumbo nucifera, catechol oxidase, enzyme activity, hardness, metabolism, peroxidase, phenylalanine ammonia-lyase, polyphenols, quinones, roots, total soluble solids, ultraviolet radiation
Abstract:
The effect of shortwave ultraviolet (UV-C) radiation on the quality, especially browning of fresh-cut lotus (NelumbonuciferaGaertn.) root in relation to enzymes and phenolic metabolism was investigated. Fresh-cut lotus roots were exposed to UV-C lamp (75 W) at a distance of 30 cm above the produce tray for 1, 5, 10, 20, and 40 min, and then stored for 8 days at 4 °C. Results showed that UV-C treatments for 5 and 10 min exhibited significantly low browning degree, soluble quinone content and inactivation of polyphenol oxidase, peroxidase, and phenylalanine ammonia lyase activities, while other qualities including soluble solids content and hardness had no difference with other treatments. Prolonging treatment time had less effect on inhibiting the browning since a long time of UV-C radiation increased cell damage. In summary, UV-C treatment has the potential to maintain quality of fresh-cut lotus root.
Agid:
6237025