Combined Application of Antibrowning, Heat Treatment and Modified-Atmosphere Packaging to Extend the Shelf Life of Fresh-Cut Lotus Root.

Abstract

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.

• Authors: Jihye Son, Jeong-Eun Hyun, Jo-Won Lee, Sun-Young Lee, BoKyung Moon
• Journal: Journal of food science (J Food Sci) Vol. 80 Issue 6 Pg. C1178-87 (Jun 2015) ISSN: 1750-3841 [Electronic] United States
• PMID: 25920926 (Publication Type: Journal Article)
• Copyright: © 2015 Institute of Food Technologists®

Chemical References

• Water
• Carbon Dioxide
• Ascorbic Acid

Topics

• Ascorbic Acid
• Atmosphere
• Carbon Dioxide
• Chamomile
• Food Analysis
• Food Microbiology
• Food Packaging (methods)
• Food Preservation (methods)
• Food-Processing Industry (methods)
• Hot Temperature
• Humans
• Lotus (microbiology)
• Plant Roots (microbiology)
• Vacuum
• Vegetables (microbiology, standards)
• Water