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.
Reference Key
ali2019effectfood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Ali, Sajid;Khan, Ahmad Sattar;Anjum, Muhammad Akbar;Nawaz, Aamir;Naz, Safina;Ejaz, Shaghef;Hussain, Sajjad;
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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