|Table of Contents|

Fresh-keeping Effect of Dandelion Extract on Fresh-cut Lotus Root

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2019年19
Page:
75-80
Research Field:
Publishing date:

Info

Title:
Fresh-keeping Effect of Dandelion Extract on Fresh-cut Lotus Root
Author(s):
ZHANG YongqingJIANG YapingZHANG Jiawen
(Henan Engineering Lab of Products and Equipments for Rapid Detection of Biomarkers/Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety of Henan Province/College of Food and Biological Engineering,Xuchang University,Xuchang,Henan 461000)
Keywords:
dandelionextractfresh-cut lotus rootfresh keepingbrowning
PACS:
-
DOI:
10.11937/bfyy.20190073
Abstract:
In order to realize the natural preservation of fresh-cut fruits and vegetable,using fresh-cut lotus root as the material,the effects of 15% dandelion extract and the control(CK) treated with distilled water on fresh-cut lotus root were studied by measuring browning degree,weight loss rate,and the contents of vitamin C,titratable acid,free amino acid,total phenolic substance,anthocyanin and flavonoids.The results showed that,with the increasing the storage time,the downward trend in the contents of vitamin C,titratable acid,free amino acid,total phenolics,anthocyanin and flavonoids of fresh-cut lotus root appeared.At the same time,the L* value of browning degree and weight loss rate increased.Compared with CK,the declining of vitamin C,titratable acid,free amino acid,total phenolics,anthocyanin and flavonoids,and the increasing of browning degree L* value and weight loss rate,of which fresh-cut lotus root exposed to 15% dandelion extract,could be extremely significantly inhibited.Therefore,the good quality of fresh-cut lotus root was contained.

References:

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Last Update: 2019-10-09