Impact of harvesting time on the chemical composition and quality of fresh lotus seeds

摘要

This study compared the physicochemical properties and sensory quality of fresh lotus seeds of 'Mantianxing' and 'No.36 space lotus'. The results showed that along with the maturation of seeds, the seed shell color changed from green to brown and that of the plumule turned from yellow to green. In addition, the moisture content decreased, the hardness significantly increased, and the plumpness remained constant. The above changes occurred 4 days earlier in August than in September. During maturation, the total phenol content and DPPH free radical scavenging capacity decreased; the soluble sugar content and sweet taste first increased and then decreased; and the alkaloid content and bitter taste showed an overall increasing trend. Hence, the quality of fresh lotus seeds is determined by the harvesting time, and lotus seeds harvested on day 14 in August and day 18 in September have the highest fresh quality.