Abstract:The main causes of quality loss in fresh-cut lotus root is enzymatic browning, high concentrations of CO2 MAP (Modified-atmosphere packaging) have been successfully developed to delay the browning of fresh-cut fruits and vegetables, and PAL(L-phenylalanine ammonia-lyase), PPO(Polyphenol oxidase)and POD(Peroxidase)genes were reported as being involved in lotus root browning. However, the effect of high concentration CO2 MAP on PAL, PPO and POD enzymes and genes expression of fresh-cut lotus root slice has been rarely reported. This paper analyzed the effect of 100% CO2MAP on browning, the phenolic content, PPO, PAL and POD enzyme activity and genes expression during fresh-cut lotus root slices storage. The results showed that 100% CO2 MAP was effective in delaying browning of fresh-cut lotus root slices. The change of PAL, PPO and POD enzymatic activity occurred in parallel with the increases in browning degree during storage with 100% CO2 MAP. Furthermore, the change in expression of NnPAL1, NnPPOA and NnPOD2/3 occurred in parallel with the changes in PAL, PPO and POD enzyme activities and browning, which suggested that high concentration CO2 MAP might delay fresh-cut lotus root slices browning by downregulating the expression of NnPAL1, NnPPOA and NnPOD2/3.
