Study on the color preservation effects of complex antistaling agent of chitosan and extraction from ginger and garlic on fresh-cut lotus roots

For the sake of investigating the effects of storage quality and color preservation,the fresh-cut lotus roots treated with antisaling agents included chitosan and extraction from ginger and garlic through single-factor and orthogonal-test were discussed in this paper. The results showed that:poly phenol content of the fresh-cut lotus roots treated with the antisaling agents decreased constantly whereas the malonyldildehyde (MDA) content rose continuously after 15 days storage at 2 ℃,not only the oxidation of poly phenol and the accumulation of MDA but also browning and style changes were all inhibitted by 2.0% and 4.0% ginger juice,4.0% and 6.0% garlic juice,2.0% chitosan,the best ratio of complex antistaling agent was 2.0% ginger +5.0% garlic +2.0% chitosan and the best treated time was 10 minutes,using the complex antistaling agent,no significant flavor changes of fresh-cut lotus roots happened after 28 days storage at 2 ℃.