Effect of Mixed Preservative on Color and Odor of Fresh Lotus Root during Storage at Refrigerated Temperature
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Abstract:
ER Lotus No. 5' lotus root was used as test materials. The color and odor of lotus root were measured after lotus root immersed in mixture solution and stored at 4°C. The mixture solution contained citric acid 0.02%, EDTA-Na2 0.05%, D- ascorbic acid 0.02%, sodium dehydroacetate 0.01%, sulfite 0.02%. The sample treated with mixture solution was marked as EX group. In the control group (CK), the lotus root was immersed in sterile water and the others were the same with that in EX group. The results showed that the content of total polyphenol and activity of polyphenol oxidase (PPO) of lotus root in EX group decreased by 29.24% and 73.88% respectively. The browning of the surface of the lotus root was significantly inhibited in EX group. According to the electronic nose analysis, there was an insignificant effect on the initial odor of lotus root between CK group and EX group. However, the storage time had a significant effect on the odor of lotus root in both CK group and EX group. The main substances that affected the odor of lotus root were nitrogen oxides, methyl compounds, sulfides, aldol aldehydes and organic sulfides which were represented by sensors R(2), R(6), R(7), R(8) and R(9). The mixture solution could significantly inhibit the brown of the lotus root peel and did not affect the original smelling flavor of the lotus root. The best shelf life of lotus root after immersion in mixture solution was 32 days. The results of this work provided basic theoretical support for the shelf life of fresh lotus roots under refrigerated conditions.
