Establishment of a statistical model for browning of fresh-cut lotus root during storage.

摘要

A browning model was proposed to investigate the physiological and biochemical changes of fresh-cut lotus root cv. "3537". The effects of water (CK), 0.1% (w/v) NaHSO₃, 0.2% citric acid (CA), 0.01% ascorbic acid (AA), 0.1% l-cysteine (Cys) and composite preservative (CP: 0.1% CA, 0.005% AA and 0.05% Cys) on the quality and physiology of the lotus root during low-temperature storage were determined. CP treatment minimized browning degree L*, respiration rate and levels of malondialdehyde (MDA), superoxide anion (O₂.-) and hydrogen peroxide (H₂O₂), and maximized activities of superoxide dismutase, peroxidase (POD) and catalase. Linear regression analysis was performed by using browning degree L* as the dependent variable and the other nine indices as the independent variables. Browning degree was significantly negatively correlated with MDA and O₂.- contents, but was significantly positively correlated with POD activity. The simplified regression model was L*=65.784-11.062x₃-0.101x₅+0.003x₆ (x₃: MDA, x₅: O₂.-, x₆: POD).