Controlled atmosphere storage of krypton, xenon and oxygen inhibits yellowing and maintains quality of fresh peeled water chestnuts (Eleocharis dulcis)

Abstract

Yellowing and quality (including total soluble solid (TSS), titratable acid (TA) and ascorbic acid (AA)) deterioration are the main reasons for affecting shelf life of fresh peeled water chestnuts (FPWCs). The use of controlled atmosphere (CA) storage of krypton (Kr), xenon (Xe) and O2 to keep food fresh has not been studied. The purpose of this study was to determine the effect of CA storage of Kr, Xe and O2 on the shelf life of FPWCs. FPWCs were treated with CA storage (Kr 40.4%, Xe 40.4%, O2 19.2%) (CA-(Kr, Xe, O2)). The N2 content, Kr content, Xe content, O2 content, CO2 content, degree of yellowing, eriodictyol and naringenin contents, polyphenol oxidase (PPO) activity, peroxidase (POD) activity, phenylalanine lyase (PAL) activity, weight loss, TSS content, TA content, AA content, texture and microbe of FPWCs were measured. The results indicate that CA-(Kr, Xe, O2) reduces the degree of yellowing by inhibiting the eriodictyol content, maintains the quality by reducing the weight loss and increasing TSS, TA and AA contents. In addition, it was found that CA-(Kr, Xe, O2) maintains the texture by increasing the hardness, springiness, gumminess and chewiness, and inhibits the growth of mesophile, yeast and mold. The results provide a new method for extending shelf life of FPWCs.