Combined Application of Antibrowning, Heat Treatment and Modified-Atmosphere Packaging to Extend the Shelf Life of Fresh-Cut Lotus Root.
This work aimed to determine the effects of different concentrations of antibrowning treatments (that is, distilled water [DW], 1% ascorbic acid [AA], 0.5% chamomile [CM], and 1% AA + 0.5% CM) and heat-treatment (55 °C for 45 s) combined with packaging under 4 different modified-atmosphere gas compositions (that is, air, vacuum, 100% CO2 , 50% CO2 /50% N2 ) on the quality and microbiological characteristics of fresh-cut lotus root. The quality characteristics (that is, color, weight loss, texture, pH, polyphenoloxidase activity, and total phenolic content) of the AA + CM-dipped sample in 100% CO2 packaging were maintained significantly better than those of the other samples (P < 0.05). The microbiological counts observed in the DW-dipped sample during storage were higher than those of the AA, CM, and AA + CM samples, and heat-treatment retarded the microbiological deterioration of fresh-cut lotus root. Therefore, the results revealed that dipping in an antibrowning treatment (AA + CM), and 100% CO2 MAP with heat treatment effectively extend the shelf life of fresh-cut lotus root to 21 d at 5 °C.
Dept. of Food and Nutrition, Chung-Ang Univ, 72-1, Nae-ri, Daedeok-myeon, Anseong-si, Gyeonggi-do, 456-756, Korea.
Jihye
J
Son
Dept. of Food and Nutrition, Chung-Ang Univ, 72-1, Nae-ri, Daedeok-myeon, Anseong-si, Gyeonggi-do, 456-756, Korea.
Jeong-Eun
JE
Hyun
Dept. of Food and Nutrition, Chung-Ang Univ, 72-1, Nae-ri, Daedeok-myeon, Anseong-si, Gyeonggi-do, 456-756, Korea.
Jo-Won
JW
Lee
Dept. of Food and Nutrition, Chung-Ang Univ, 72-1, Nae-ri, Daedeok-myeon, Anseong-si, Gyeonggi-do, 456-756, Korea.
Sun-Young
SY
Lee
Dept. of Food and Nutrition, Chung-Ang Univ, 72-1, Nae-ri, Daedeok-myeon, Anseong-si, Gyeonggi-do, 456-756, Korea.
BoKyung
B
Moon
D001205:Ascorbic Acid; D001272:Atmosphere; D002245:Carbon Dioxide; D020843:Chamomile; D005504:Food Analysis; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D005525:Food-Processing Industry / Q000379:methods*; D006358:Hot Temperature; D006801:Humans; D000070116:Lotus / Q000382:microbiology; D018517:Plant Roots / Q000382:microbiology; D014618:Vacuum; D014675:Vegetables / Q000382:microbiology / Q000592:standards; D014867:Water
D014867:Water; D002245:Carbon Dioxide; D001205:Ascorbic Acid
antibrowning treatment; fresh-cut lotus root; heat-treatment; modified-atmosphere packaging (MAP); shelf life