Effect of vacuum processing on browning control of fresh-cut lotus tubes

Objective To investigate the effect of vacuum processing on browning control of fresh-cut lotus root. Methods The physiological and biochemical indexes including L* value, respiration intensity, the content of Vc and malondialdehyde, and browning degree of fresh cut lotus roots under normal pressure and vacuum condition both at 4 ℃were detected. Results Compared with the atmospheric pressure, vacuum processing could significantly slow down the decreasing rate of L * value and Vc, and the increasing rate of browning degree, inhibit the respiratory intensity, and reduce the methane dicarboxylic aldehyde(MDA) content as well as the activities of polyphenol oxidase(PPO) and peroxidase(POD) at early stage of storage. Conclusion Vacuum processing can significantly inhibit the browning of fresh cut lotus root during storage.