Abstract
Prolonging shelf life of fresh-cut Chinese water chestnut (CWC) by citric acid, D-ascorbic acid and L-cysteine (L-Cys) was investigated. Browning degree and eating quality were evaluated as sensory indices of shelf life of fresh-cut CWC. The optimal method of prolonging shelf life of fresh-cut CWC by antioxidant was as follows: fresh-cut CWC was surface sterilized by immersing in 0.1% (w/v) NaClO solution for 10 min, and air-dried for 30 min. Then 12 pieces of fresh-cut CWC were immersed in 200 mL 0.4% L-Cys aqueous solution for 20 min and air-dried for 30 min, and stored at 4C in a temperature-controlled room. The method can prolong shelf life of fresh-cut CWC 5 by days than that of storage at 4C only. Practical Applications The paper can provide a new effective method to prolong shelf life of fresh-cut fruit and vegetable.
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