|Table of Contents|

Effect of Acid Oxidation potential Water on Preservation of Fresh cut Lotus Root(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2013年13期
Page:
163-165
Research Field:
Publishing date:

Info

Title:
Effect of Acid Oxidation potential Water on Preservation of Fresh cut Lotus Root
Author(s):
ZHANG Hua; DONG Yue-qiang; LI Xing-ke; ZONG Wei; YUAN Bo
School of Food and Biological Engineering，Zhengzhou University of Light Industry，Zhengzhou，Henan 450002
Keywords:
acid oxidation potential water(AOW); fresh cut lotus root; PPO; POD; enzyme activity; degree of browning
PACS:
S 645.1
DOI:
-
Abstract:
Taking freshcut lotus root as materials,the effect of dynamic and static AOW treatment on the the activity of the enzyme and the browning of fresh cut lotus root were investigated.The results showed that the residual enzyme activity of Polyphenol oxidase(PPO) and Peroxidase (POD) were 33% and 30% by dynamic AOW treatment.The dynamic AOW treatment had a better inhibition on enzyme activity.After one week’s storage，the residual enzyme activity of PPO and POD were 45.32% and 43.43% by dynamic AOW treatment.The browning degree of the control group decreased by 35%，but the browning degree of AOW treatment was still as high as 70.16，almost not changed practically.The browning of fresh cut lotus root was significantly inhibited by AOW treatment.Therefore the AOW treatment could well protect the color and quality of the fresh cut lotus root.

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Last Update: 2014-08-08