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

Abstract

Effect of aqueous chlorine dioxide (ClO 2) treatment on browning of fresh-cut lotus root (FLR) was investigated to explore the feasibility to apply ClO 2 for browning inhibition of fresh-cut products. Cut lotus roots were treated in ClO 2 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 ClO 2 concentration and longer treatment time can provide better inhibitory effects on the browning of FLR. ClO 2 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 ClO 2 treatment for 10 min. The 100 mg/l ClO 2 treatment maintained high OVQ scores during 10-day storage; while 50 mg/l ClO 2 treatment was acceptable for maintaining OVQ during 4-day storage. ClO 2 treatment was demonstrated to be a promising alternative approach to control browning and improve OVQ of FLR.