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FANG Ling, ZHANG Ji-gang, QIAN Shi-bing, ZHENG Ru-cheng. Effect of 60Coγ irradiation on preservation quality of fresh- cut lotus root during storage[J]. Science and Technology of Food Industry, 2016, (03): 334-338. doi: 10.13386/j.issn1002-0306.2016.03.061
Citation: FANG Ling, ZHANG Ji-gang, QIAN Shi-bing, ZHENG Ru-cheng. Effect of 60Coγ irradiation on preservation quality of fresh- cut lotus root during storage[J]. Science and Technology of Food Industry, 2016, (03): 334-338. doi: 10.13386/j.issn1002-0306.2016.03.061

Effect of 60Coγ irradiation on preservation quality of fresh- cut lotus root during storage

doi: 10.13386/j.issn1002-0306.2016.03.061
  • Received Date: 2015-05-13
  • Fresh- cut lotus roots packed in vacuum polyethylene bags were given 60Coγ irradiation doses of 0,0.1,0.3,0.5 and 1.0 k Gy and stored at( 2 ± 0.5) ℃,75% ± 5%( RH) for 12 day. The changes of color( whiteness),hardness,soluble sugar,PPO activity,ascorbic acid( VC),starch and total phenol were determined at regular interval of 1 day during storage. The result showed that the optimal irradiation doses was 0.3 k Gy,in which maintained a better sensory and nutrition quality of fresh- cut lotus roots during the entire storage. The higher L*value( 57.23),hardness( 4.36 kg) and starch( 6.7%),total phenol( 3.5%) content and less loss of VC( 9.21 mg /100 g)content,and much inhibition of PPO( 0.21 OD420/ min·g) was obtained in 0.3 k Gy doses irradiation at the end of storage,while other irradiation doses accelerated the process of nutrition degradation of fresh- cut lotus roots during storage.The Pearson's correlation coefficients between sensory attributes,instrumental colour and nutrition constituents show that the PPO activity significant negatively associated with VCand total phenol content.
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