Effect of ultraviolet treatment on shelf life of fresh lotus root.,Journal of Food Biochemistry

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Effect of ultraviolet treatment on shelf life of fresh lotus root.
Journal of Food Biochemistry ( IF 3.5 ) Pub Date : 2020-04-13 , DOI: 10.1111/jfbc.13223
Shuyi Li _{1,

2} , Xu He ₁ , Junsheng Li ₁ , Yiwei Sun ₁ , Yang Yi _{1,

2} , Olusola Lamikanra ₁

Affiliation

The potential use of ultraviolet (UV)‐C (254 nm) to extend postharvest shelf life of fresh unprocessed lotus root (Nelumbo nucifera G.) was determined. UV treatment for 30 and 60 min effectively reduced weight loss, improved moisture, color retention, and soluble solids of samples when stored at 25°C for 15 days. Microbial growth inhibition of UV was evidenced by 1.8 and 1.0 log reductions in the 30 and 60 min‐treated samples. Phenylalanine ammonia lyase (PAL) activity and total phenol contents (TPCs) detected in lotus root were higher, while oxidative enzymes peroxidase (POD) and polyphenol oxidase (PPO) were inhibited by UV treatment. Gallic acid, gallocatechin, and catechin levels were increased in 30 min‐treated samples by about 0.9, 13.4, 8.0 mg/100 g. The results suggest that extension of postharvest storage life by UV‐C is most likely through the protective roles exerted from stimulation of the phenylpropanoid pathway in the treated roots.

中文翻译：

紫外线处理对新鲜莲lotus保质期的影响。

潜在使用紫外线（UV）-C（254 nm）来延长未加工的新鲜莲（（Nelumbo nucifera）的收获后货架期G.）已确定。在25°C下保存15天后，紫外线处理30分钟和60分钟可有效减少重量减轻，改善水分，保留颜色和溶解样品的固体。在30分钟和60分钟处理后的样品中，紫外线对微生物生长的抑制作用可通过减少1.8和1.0 log来证明。莲root中检测到的苯丙氨酸氨裂合酶（PAL）活性和总酚含量（TPCs）较高，而紫外线处理抑制了氧化酶过氧化物酶（POD）和多酚氧化酶（PPO）。在经过30分钟处理的样品中，没食子酸，没食子儿茶素和儿茶素的含量分别增加了约0.9、13.4、8.0 mg / 100 g。结果表明，UV-C延长采后贮藏寿命的可能性最大可能是通过刺激处理过的根中的苯丙烷途径所发挥的保护作用。

更新日期：2020-04-13

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