Abstract:
To identify the best method to preserve fresh lotus seed pods at room temperature, the suitability of three techniques, namely, food wrapping, fruit wax coating, and 1-methylpropene (1-MCP) treatment, was examined. Based on the evaluation parameters of sensory quality, browning index, weight loss rate, respiration intensity, soluble solid content, malondialdehyde (MDA) content, and polyphenol oxidase (PPO) activity, the most optimal preservation technique at room temperature was confirmed. At room temperature, the sensory quality scores of lotus seed pods of the control, food wrap preservation, fruit wax coating, and 1-MCP treatment groups were 7.0, 7.7, 7.8, and 8.3, respectively, and the sensory quality scores of lotus seeds were 8.0, 8.3, 8.6, and 8.7, respectively. The browning indexes of the lotus seed pods were 0.50, 0.45, 0.30, and 0.20, respectively. The weight loss rates of the lotus seeds were 7.46%, 5.58%, 4.28%, and 4.43%, respectively. The soluble solid contents decreased by 66.82%, 45.83%, 40.19%, and 37.87%, respectively. The MDA contents were 1.53, 1.33, 1.19, and 1.03 μmol/L, respectively. During storage, the maximal respiratory intensities were 37.2, 36.1, 35.9, and 34.1, respectively. The maximal PPO activities were 116, 93, 81, and 52, respectively. All of these suggest that food wrapping preservation, fruit wax coating, and 1-MCP treatment could inhibit the respiration of lotus seed pods and slow down the decrease of water and soluble solid contents. 1-MCP treatment method demonstrated the best preservation effects. Therefore, 1-MCP treatment could be an effective preservation technique to delay the postharvest senescence and prolong the shelf life of lotus seed pods and seeds.
