บทคัดย่องานวิจัย

Effects of aqueous chlorine dioxide treatment on browning of fresh-cut lotus root

Jinhua Du, Yucheng Fu and Niya Wang

LWT - Food Science and Technology, Volume 42, Issue 2, March 2009, Pages 654-659

2009

บทคัดย่อ

Effects of aqueous chlorine dioxide treatment on browning of fresh-cut lotus root

Effect of aqueous chlorine dioxide (ClO2) treatment o­n browning of fresh-cut lotus root (FLR) was investigated to explore the feasibility to apply ClO2 for browning inhibition of fresh-cut products. Cut lotus roots were treated in ClO2 solutions at different concentrations (10, 50 and 100 mg/l) for different time (5, 10 and 15 min), followed by chilled storage for 8–10 days at 4 °C. Color parameters (L*, a* and b*), polyphenol oxidase (PPO) activity and overall visual quality (OVQ) were measured at o­ne-day interval during storage. Results showed that higher ClO2 concentration and longer treatment time can provide better inhibitory effects o­n the browning of FLR. ClO2 concentration, treatment time and storage time were three significant factors (P < 0.05) and some significant interactions were observed. PPO activities were largely inhibited by 100 mg/l ClO2 treatment for 10 min. The 100 mg/l ClO2 treatment maintained high OVQ scores during 10-day storage; while 50 mg/l ClO2 treatment was acceptable for maintaining OVQ during 4-day storage. ClO2 treatment was demonstrated to be a promising alternative approach to control browning and improve OVQ of FLR.