Abstract:In order to improve the preservation effect of Lanzhou lily during storage and prolong the shelf life. In this study, potato and pea starch were used as raw materials to optimize the preparation process of oxidized starch using single-factor and response surface methodologies, and its physicochemical properties and application in Lanzhou lily preservation were analyzed. Under optimal preparation conditions, the carboxyl content of potato and pea oxidized starch was 0.65% and 0.45%, respectively. The erosion and rupture of the oxidized starch granules and the appearance of C=O vibrational absorption peaks indicated successful oxidation. Crystallinity, swelling, and retrogradation properties decreased after oxidation, whereas transparency and solubility increased. Potato oxidized starch showed the excellent properties of more porous structure, low heat requirement for expansion, higher storage stability, fewer impurities and better solubility compared to pea oxidized starch. In addition, preservation experiments demonstrated that both oxidized starch coated films significantly retarded quality deterioration during postharvest storage of Lanzhou lily, but the potato oxidized starch coated film had a better preservation effect than the pea oxidized starch coated film. This study provides a theoretical foundation for the preparation of oxidized starch using hydrogen peroxide and its application as a novel preservation material for fruits and vegetables, offering new insights for advancing the fruit and vegetable preservation industry.
