EXTENDING THE SHELF LIFE OF FRESH‐CUT LOTUS ROOT WITH ANTIBROWNING AGENTS, CINNAMON OIL FUMIGATION AND MODERATE VACUUM PACKAGING

Abstract

ABSTRACTEffect of chemical dip, cinnamon oil fumigation and moderate vacuum packaging (MVP) on the shelf life of fresh‐cut lotus root was investigated during 16 days of storage at 4C. Result showed that the L* value of dip + oil fumigation + MVP sample was 67.80 after 16 days storage. For the a* and b* value, the dip + oil fumigation + MVP treatment samples showed the slowest increasing trends. The combined treatment samples prevented product weight loss. Titratable acidity (TA), vitamin C content and total phenolic (TP) content presented the smallest changes after 16 days of storage at 4C. Polyphenol oxidase (PPO) activity, which was inhibited by dip + oil fumigation + MVP treatment, was 357.7 Units/(min mL) at the end of storage. The application of antibrowning agents, oil fumigation and MVP also retarded the microbiological deterioration of fresh‐cut lotus root. The combined treatment of dip + oil fumigation + MVP effectively prolonged the shelf life of fresh‐cut lotus root by 1 week of storage.PRACTICAL APPLICATIONSThe browning of surface and the growth of spoilage microorganisms are the major causes for deterioration of fresh‐cut lotus root during the storage time. Conventional controlled atmosphere with low O2 concentration and chemical dip are effective in extending shelf life of minimally processed fruits and vegetables, including inhibition of tissue browning. In this study, chemical dip, cinnamon oil fumigation and moderate vacuum packaging reduced significantly fresh‐cut lotus root browning and rot development. It could potentially be useful as a technology of extending the shelf life of fresh‐cut lotus root.