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This study was conducted to inhibit the browning of fresh-cut lotus roots by blanching in a Glycyrrhiza glabra L. and Astragalus membranaceus Bunge extract solution (0.5%). Lotus roots were cut to 1 cm using a knife. The fresh-cut lotus roots were blanched at 50 in distilled water (DW, Cont), Glycyrrhiza glabra L. extract solution (GE), and Astragalus membranaceus Bunge extract solution (AE). After treatment, they were packaged with 0.04 mm PE bags and were stored at 10 for 12 days. Their color, hardness, DPPH radical scavenging activity, pH, and total soluble solids were then investigated. During storage, the samples treated with GE and AE had high L* values. They were also found to have higher values compared to the control group in the analysis of the browning index. No difference was found, however, in the hardness analysis. With regard to the DPPH radical scavenging activity, the sample treated with Glycyrrhiza glabra L. extract had the highest activity. In the pH analysis, all the groups were found to have a decrease tendency for all the storage periods. The total soluble solids decreased in the control group and slightly increased in the AE and GE groups. These results show that blanching in Glycyrrhiza glabra L. or Astragalus membranaceus Bunge extract is effective for preventing the browning of fresh-cut lotus roots.Key wordsbrowning inhibition, Glycyrrhiza glabra L. extracts, Astragalus membranaceus Bunge extracts, fresh-cut, lotus root

Browning inhibition of fresh-cut lotus roots by blanching in Glycyrrhiza glabra L. and Astragalus membranaceus Bunge extracts