Effect of electrolyzed ozone water on the quality of fresh-cut lotus root

Authors

TANG Qian, College of Chemical and Food Engineering, Changsha University of Science and Technology, Changsha,Hunan 410114 , China ；Hunan Aquatic Resources Food Processing Engineering Technology Center,Changsha, Hunan 410114 , China
LIU Yong-le, College of Chemical and Food Engineering, Changsha University of Science and Technology, Changsha,Hunan 410114 , China ；Hunan Aquatic Resources Food Processing Engineering Technology Center,Changsha, Hunan 410114 , China
LIU Xiang-ru, College of Chemical and Food Engineering, Changsha University of Science and Technology, Changsha,Hunan 410114 , China ；Hunan Aquatic Resources Food Processing Engineering Technology Center,Changsha, Hunan 410114 , China
YU Jian, College of Chemical and Food Engineering, Changsha University of Science and Technology, Changsha,Hunan 410114 , China ；Hunan Aquatic Resources Food Processing Engineering Technology Center,Changsha, Hunan 410114 , China
WANG Fa-xiang, College of Chemical and Food Engineering, Changsha University of Science and Technology, Changsha,Hunan 410114 , China ；Hunan Aquatic Resources Food Processing Engineering Technology Center,Changsha, Hunan 410114 , China
LI Xiang-hong, College of Chemical and Food Engineering, Changsha University of Science and Technology, Changsha,Hunan 410114 , China ；Hunan Aquatic Resources Food Processing Engineering Technology Center,Changsha, Hunan 410114 , China

Abstract

In order to improve the commodity value of fresh-cut lotus root and prolong the shelf life, this study analyzed the effects of electrolyzed ozone water on the total colony count, weight loss rate, total acid content, soluble solids content, hardness and color of fresh-cut lotus root during cold storage. The results showed that the increase of total colony count and weight loss rate was inhibited by ozone water treatment, which was only 37.84% and 52.54% of control group, respectively, after 12 days of cold storage. The decline of total acid content in ozone group was also inhibited but its initial content was much less than that in control group, likely due to the oxidative damage of organic acids by ozone. During the storage process, the soluble solids content was increased firstly and then decreased, while the hardness was decreased gradually, but both the decline rates were effectively slowed down by ozone water treatment. In addition, being treated with ozone water, the initial color of lotus root could be improved but the browning of lotus root could not be effectively alleviated. This provided a technical reference for the preservation, quality improvement and industrialization of fresh-cut lotus root.

Publication Date

5-28-2020

First Page

151

Last Page

154

DOI

10.13652/j.issn.1003-5788.2020.05.028

Recommended Citation

Qian, TANG; Yong-le, LIU; Xiang-ru, LIU; Jian, YU; Fa-xiang, WANG; and Xiang-hong, LI (2020) "Effect of electrolyzed ozone water on the quality of fresh-cut lotus root," Food and Machinery: Vol. 36: Iss. 5, Article 28.
DOI: 10.13652/j.issn.1003-5788.2020.05.028
Available at: https://www.ifoodmm.cn/journal/vol36/iss5/28

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