Results 1 to 10 of about 1,125 (107)

Evaluation of the effects of acetic acid and ozone treatment on the quality of fresh-cut lotus root based on grey relational analysis [PDF]

Scientific Reports
This study aimed to extend the storage time of fresh-cut lotus roots. A quantitative evaluation was conducted using the grey–correlation analysis method based on the variation–coefficient weight to observe the treatment of acetic acid (0, 2%, and 5%) and
Yongqing Zhang, Dandan Zhang, Yanfang Wu, Xiaogang Yang, Haoying Li, Quanzeng Wei, Juntao Sun, Deguo Wang   +7 more
doaj   +5 more sources

Effects of Precise Temperature Treatment on the Browning, Physiological and Quality of Fresh Cut Lotus Root

Shipin gongye ke-ji, 2022
In order to determine the effect of phase temperature storage on the quality of fresh cut lotus root after anti browning agents treatment. Fresh cut lotus roots were treated with anti browning agent (mass fraction of 1.0% anhydrous citric acid+0.1 ...
Peng ZHANG, Bi YAN, Xiaoyu JIA, Jiangkuo LI   +3 more
doaj   +2 more sources

Biochemical Mechanism of Fresh-Cut Lotus (Nelumbo nucifera Gaertn.) Root with Exogenous Melatonin Treatment by Multiomics Analysis

Foods, 2022
Browning limits the commercial value of fresh-cut lotus root slices. Melatonin has been reported to play crucial plant roles in growth and development. However, the mechanisms in repressing the browning of fresh-cut lotuses are still unclear.
Ting Min, Keyan Lu, Jinhui Chen, Lifang Niu, Qiong Lin, Yang Yi, Wenfu Hou, Youwei Ai, Hongxun Wang   +8 more
doaj   +3 more sources

Pre-peeling salicylic acid and post-slicing melatonin treatment: Effects on browning inhibition and quality improvement in lotus root slices [PDF]

Food Chemistry: X
Browning is a major problem in lotus root slices. This study examined the combined effects of pre-peeling salicylic acid (SA) and post-slicing melatonin (MT) on browning inhibition and quality retention. Preliminary tests identified optimal conditions as
Suriyan Supapvanich, Pratumtip Wongsuwan, Sookmas Sripumimas, Chuankai Kang, Ting Yang, Bo Wen   +5 more
doaj   +2 more sources

Structure Analysis and Study of Biological Activities of Condensed Tannins from Bruguiera gymnorhiza (L.) Lam and Their Effect on Fresh-Cut Lotus Roots [PDF]

Molecules, 2021
Bruguiera gymnorhiza (L.) Lam is a mangrove plant that spread in many parts of the world. Though mangrove plant polyphenols have been reported to exhibit many biological activities, little is known about mangrove plant tannins. To explore the application
Xuelian Liu, Ting Chen, Qin Wang, Jiaai Liu, Yuhao Lu, Yan Shi   +5 more
doaj   +3 more sources

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

LWT - Food Science and Technology, 2009
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 ...
Jinhua Du
exaly   +2 more sources

Effects of Static Magnetic Field Treatment on the Quality of Fresh-Cut Lotus Root During Storage

Horticulturae
Static magnetic field (SMF) treatment is a new type of physical preservation method. In this study, SMF treatment was applied to fresh-cut lotus root to investigate its effects and possible mechanisms in terms of preserving color and maintaining ...
Xianmeng Xu, Dandan Zhang, Zhanqian Ma, Rong Zheng, Xiaohua Liu, Jungang Wang, Shuai Yue   +6 more
doaj   +2 more sources

Effect of carbon monoxide on browning of fresh-cut lotus root slice in relation to phenolic metabolism

LWT - Food Science and Technology, 2013
Abstract The effect of carbon monoxide (CO) on enzymatic browning of fresh-cut lotus root slices in relation to phenolic metabolism was investigated. Fresh-cut lotus root slices were fumigated with CO gas at 75, 125, 175 or 225 μL/L for 10, 20, 30 or 40 min, and then stored for 8 days at 5 °C.
Shaoying Zhang, Yuanyuan Tian
exaly   +2 more sources

Effects of pulsed electric field pretreatment on frying quality of fresh-cut lotus root slices

LWT - Food Science and Technology, 2020
Abstract This study aimed to compare the effects of pulsed electric field (PEF) pretreatment on fresh-cut lotus root and its frying quality with those under blanching (80 °C, 3 min). The lotus root slices were treated by 10,000 pulses at different electric field strength (0.5, 1.0 and 1.5 kV/cm) with specific energy levels (5.56, 22.20 and 50.00 kJ ...
Jiyong Shi, Xiaobo Zou, Zhihua Li
exaly   +2 more sources

Mechanism of the inhibition of elevated CO₂ atmosphere on enzymatic browning of fresh-cut lotus roots

浙江大学学报. 农业与生命科学版, 2020
Enzymatic browning is one of the main factors affecting the quality and shelf life of fresh-cut lotus root. The present study aimed to investigate the mechanism of inhibition of elevated carbon dioxide (CO2) on enzymatic browning by applying 20% CO2 to ...
LI Dong, ZHAN Zhihao, ZHOU Xinyue, LI Yintao, LI Li, LIN Xingyu, XU Yanqun, LUO Zisheng   +7 more
doaj   +2 more sources