The fresh-cut lotus roots were processed by dynamic and static AOW treatment and refrigerated. The results show that AOW treatment can well protect the quality of fresh-cut lotus root , compared to static AOW treatment, the dynamic AOW treatment has a better function . After 15 days of storage, the fresh-cut lotus root processed by dynamic AOW treatment had a good color, the total number of bacteria reduced less than 105, the residual enzyme activity of PPO and POD were all below 40%, the content of soluble solids was maintained at 83%and the content of total phenols was maintained at 73%of fresh lotus root; without any treatment, the total number of bacteria of the fresh-cut lotus root without processing increased to more than 10 8, the content of soluble solids and total phenols decreased by 40 % and 47 %, the fresh-cut lotus root had been seriously browning and decayed.%通过对鲜切莲藕进行静态和动态酸性氧化电位水(Acid oxidation-potential water, AOW) 处理后冷藏, 发现AOW处理能较好地保护鲜切莲藕的品质,与静态AOW相比,动态AOW有着更好的效果,经动态AOW处理的鲜切莲藕贮藏15 d后,色泽良好,细菌总数在105以下,PPO和POD残存酶活都在40%以下,可溶性固形物和总酚保持率分别达83%和73%;未处理的鲜切莲藕15 d后细菌总数在108以上,PPO和POD残存酶活都在70%以上,可溶性固形物、总酚分别下降了40%、47%,莲藕已严重褐变,腐败变坏.
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