The effects of a sodium alginate (SA) coating combined withl-cysteine (L-cys) and citric acid (CA) on browning and microbial growth in fresh-cut lotus root slices during storage at 4 °C were investigated. The SA + L-cys + CA treatment was more efficient than separate SA andl-cys + CA treatments in the maintenance of visual appearance and flavour quality. The SA + L-cys + CA coating improved the ability of antioxidant enzymes (superoxide dismutase, catalase and ascorbate peroxidase) to scavenge reactive oxygen species, including O₂^·− and H₂O₂. In comparison to the control, the SA + L-cys + CA treatment lowered the activity of phenylalanine ammonia lyase, peroxidase, and membrane lipid-degrading enzymes (phospholipase D, lipase and lipoxygenase) and furthermore, maintained high amounts of unsaturated and saturated fatty acids as well as low levels of phenolics and malondialdehyde. The bacterial diversity in lotus root slices was also determined and discussed. The SA + L-cys + CA treatment could maintain the shelf-life of fresh-cut lotus root slices for 14 d at 4 °C, which provides a theoretical basis for commercial application.

研究了海藻酸钠（SA）涂层与l-半胱氨酸（L-cys）和柠檬酸（CA）的结合对4℃贮藏期间鲜切莲lotus片褐变和微生物生长的影响。SA + L-cys + CA处理比单独的SA和L -cys + CA处理在保持外观和风味质量方面更为有效。SA + L-cys + CA涂层提高了抗氧化酶（超氧化物歧化酶，过氧化氢酶和抗坏血酸过氧化物酶）清除包括O ₂ ^·−和H ₂ O ₂在内的活性氧的能力。。与对照相比，SA + L-cys + CA处理降低了苯丙氨酸氨裂合酶，过氧化物酶和膜脂质降解酶（磷脂酶D，脂肪酶和脂氧合酶）的活性，并且保持了大量的不饱和和饱和脂肪酸以及少量的酚醛和丙二醛。还确定并讨论了莲lotus切片中的细菌多样性。SA + L-cys + CA处理能够在4°C下将鲜切莲lotus切片保存14 d，为商业应用提供了理论依据。