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Combined Application of Antibrowning, Heat Treatment and Modified‐Atmosphere Packaging to Extend the Shelf Life of Fresh‐Cut Lotus Root
Author(s) -
Son Jihye,
Hyun JeongEun,
Lee JoWon,
Lee SunYoung,
Moon BoKyung
Publication year - 2015
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12894
Subject(s) - modified atmosphere , shelf life , ascorbic acid , food science , distilled water , chemistry , lotus , horticulture , botany , biology , chromatography
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% CO 2 , 50% CO 2 /50% N 2 ) 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% CO 2 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% CO 2 MAP with heat treatment effectively extend the shelf life of fresh‐cut lotus root to 21 d at 5 °C.