Effect of postharvest oxalic acid application on enzymatic browning and quality of lotus (Nelumbo nuciferaGaertn.) root slices.

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ID: 80086
2019
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Abstract
Post-cut surface browning is one of the major constraints for shelf-life extension of lotus root slices. In the present study, lotus roots slices were treated with 0, 5 and 10 mmol L oxalic acid and stored at 20 ± 1 °C for 5 days. Results showed that 10 mmol L oxalic acid treated lotus slices exhibited reduced browning, superoxide anion, hydrogen peroxide, electrolyte leakage and malondialdehyde content than control. The 10 mmol L treated slices had better visual quality and higher ascorbic acid and total phenolic contents. In addition, 10 mmol L treated slices showed reduced total bacterial count along with lower soluble quinones, peroxidase and polyphenol oxidase activities in contrast to control. Similarly, 10 mmol L treatment showed higher superoxide dismutase, catalase and ascorbate peroxidase activities as compared to control. In conclusion, 10 mmol L oxalic acid application could be considered suitable to delay post-cut browning of lotus root slices.
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ali2019effectfood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Sajid Ali, Ahmad Sattar Khan, Muhammad Akbar Anjum, Aamir Nawaz, Safina Naz, Shaghef Ejaz, Sajjad Hussain
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Journal Food chemistry
Year 2019
DOI
S0308-8146(19)32199-5
URL
Keywords
oxidative stress lipid peroxidation fresh-cut polyphenol oxidase, visual quality

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