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

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.