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STUDY ON THE INHIBITING BROWNING IN FRESH-CUT LOTUS ROOT SLICE

Qingzhang Wang

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Abstract

The enzymatic browning mechanism of lotus root was studied by determining the browning degree, soluble solid content, PPO and total phenol content during the storage in this paper. According to the uniform design, it was found that the treatment of 0.2 % citric acid, 0.7 %Vc, 0.3 %or 0.4 %calcium chloride and 0.2 % sodium pyrophosphate can keep the lotus root fresh at 5 ℃ for 16 days.

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What this paper is about

The enzymatic browning mechanism of lotus root was studied by determining the browning degree, soluble solid content, PPO and total phenol content during the storage in this paper. According to the uniform design, it was found that the treatment of 0.2 % citric acid, 0.7 %Vc, 0.3 %or 0.4 %calcium chloride and 0.2 % sodium pyrophosphate can keep the lotus root fresh at 5 ℃ for 16 days.

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Available abstract

The enzymatic browning mechanism of lotus root was studied by determining the browning degree, soluble solid content, PPO and total phenol content during the storage in this paper. According to the uniform design, it was found that the treatment of 0.2 % citric acid, 0.7 %Vc, 0.3 %or 0.4 %calcium chloride and 0.2 % sodium pyrophosphate can keep the lotus root fresh at 5 ℃ for 16 days.

Key concepts: Browning, Chemistry, Citric acid, Pyrophosphate, Lotus, Food science, Phenol, Horticulture

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