Combined Application of Antibrowning, Heat Treatment and Modified‐Atmosphere Packaging to Extend the Shelf Life of Fresh‐Cut Lotus Root

Son, Jihye; Hyun, Joo-Seok; Lee, Jo‐Won; Lee, Sun-Young; Moon, BoKyung

doi:10.1111/1750-3841.12894

Cited by 26 publications

(15 citation statements)

References 37 publications

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“…According to these results, CO 2 gas packaging at high concentration (100% CO 2 gas) was effective in inhibiting the levels of microorganisms in grapes, soybean sprouts, and lotus roots during storage. Similar results from another study showed that MAP using CO 2 gas, following treatment with a chemical such as ascorbic acid and chamomile extract, was effective in delaying the growth of total aerobic bacteria, total coliform, and yeast and mold during storage for 21 days (Son, Hyun, Lee, Lee, & Moon, 2015). Hyun et al (2015) also observed that MAP using CO 2 gas was more effective in maintaining reduced levels of total mesophilic bacteria on fresh cabbage and radish sprouts during storage for 21 days, and their reduction levels were 1.55 and 2.26 log CFU/g compared to control, respectively.…”

Section: Microbial Populationssupporting

confidence: 69%

Effect of modified atmosphere packaging on preserving various types of fresh produce

Hyun

Lee

2017

Journal of Food Safety

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Modified atmosphere packaging (MAP) is an effective preservation method for extending the shelf‐life of various foods. This study was conducted to investigate the applicability of MAP for improving the food quality and safety of various fresh produce during refrigeration storage. Thirteen kinds of fresh produce were washed with 100 ppm chlorine and then packaged in three different types of packaging film using two different methods (air and 100% CO2 gas). Changes of the headspace gas composition, visual quality, microbial populations, and electrolyte leakage of the packaged samples were measured during storage at 4 ± 2 °C. MAP using CO2 gas resulted in lower levels of total mesophilic bacteria, Escherichia coli/coliform, and yeast/mold in the fresh produce compared than the air packaging. In particular, MAP using CO2 gas was effective at maintaining low levels of yeast and mold on grapes, soybean sprouts, and lotus roots during storage (p ≤ .05). However, the visual quality of some of the fresh produce (e.g., green vegetables) during storage was affected by MAP. Higher levels of electrolyte leakage were observed in fresh produce packaged under CO2 gas than that under air, except for grapes and lotus roots. Practical applications These results suggest that although MAP may be useful for improving the shelf‐life of some root vegetables and fruits during storage, its application would be limited for certain types of fresh produce because of quality deterioration. The result of this study could be used for developing the effective preservation method for fresh produce.

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Section: Microbial Populationssupporting

confidence: 69%

Effect of modified atmosphere packaging on preserving various types of fresh produce

Hyun

Lee

2017

Journal of Food Safety

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“…The enzyme activity that results in browning may additionally destroy some bioactive compounds, reducing the nutritional quality of lotus root. Many treatments have been researched and applied in attempt to inhibit browning and maintain quality of fresh-cut lotus root, including heat in conjunction with anaerobic conditions (Son et al, 2015), carbon monoxide (CO) fumigation (Zhang et al, 2013), hydrogen sulfide (H2S) fumigation (Sun et al, 2015), chitosan-based coating (Xing et al, 2010), aqueous chlorine dioxide (ClO2), ascorbic acid, erythorbic acid, citric acid, L-cysteine, NaHSO3 and modified atmosphere (Du et al, 2009;Jiang et al, 2014;Lee & Eun, 1999).…”

Section: Introductionmentioning

confidence: 99%

Mild concentration of ethanol in combination with ascorbic acid inhibits browning and maintains quality of fresh-cut lotus root

Gao

Luo

Turner

et al. 2017

Postharvest Biology and Technology

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Aqueous solutions of ethanol and ascorbic acid alone and in combination were compared to a commonly used sanitizer, sodium hypochlorite, and a leading commercial antibrowning agent containing calcium ascorbate (CA) for their efficacy to inhibit microbial growth and browning on fresh-cut lotus root. Fresh-cut lotus root slices were immersed in one of 7 treatment solutions including water (control), 30% ethanol (v/v), 30% ethanol (v/v) plus 30 g L-1 ascorbic acid (AA), 30% ethanol (v/v) plus 30 g L-1 CA, 30 g L-1 AA, 30 g L-1 CA and 100 mg L-1 sodium hypochlorite for 2 min, and then packaged in polyethylene bags and stored for 28 d at 4 °C. Packages were monitored for headspace gas composition, color, texture, aerobic mesophilic bacteria, and yeast and mold populations, electrolyte leakage and sensory attributes. The results indicate that all ethanol treatments, with and without added AA or CA, not only inhibited microbial growth, but also delayed browning more effectively than either AA or CA alone. The combined treatments of Ethanol 30% (v/v) along with 30 g L-1 AA or 30 g L-1 CA were even more effective than ethanol alone in maintaining quality of fresh-cut lotus slices during cold storage. Increasing ethanol concentration within the range of 5 to 30% (v/v) when accompanied by 30 g L-1 AA, decreased microbial populations and had little effect on quality maintenance of fresh-cut lotus root during cold storage. Ethanol concentrations of 20 to 30% (v/v) in conjunction with 30 g L-1 AA have the potential to inhibit browning and maintain quality of fresh-cut lotus root slices for more than 14 d when stored at 4 °C. This is the first use of ethanol as a dual control for both browning and microbial growth in fresh-cut lotus root.

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“…However, during processing and storage, fresh-cut lotus root is highly susceptible to deterioration, which directly affects its quality and shelf life. The main reason for the decline in quality of fresh-cut products has been enzymatic browning (Eissa et al, 2006;Pma, 2006;Son et al, 2015).…”

mentioning

confidence: 99%

“…At present, the methods for controlling the browning of lotus root mainly include chemical treatment (Kwon and Baek, 2014;Lu et al, 2007), modified atmosphere (MA) packaging (Cheng et al, 2015), vacuum packaging (Son et al, 2015;Xing et al, 2012), heat treatment (Tsouvaltzis et al, 2011), and low-temperature storage (Min et al, 2017). Among these, vacuum packaging is a natural preservation method that can greatly enhance the shelf life and overall quality of fresh produce (Mcdonald and Sun, 2000).…”

mentioning

confidence: 99%

“…Phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD) are involved in the enzymatic browning of many fruits and vegetables (Banerjee et al, 2015;Cheng et al, 2015;Ji-Lian et al, 2016;Zhou et al, 2003). However, vacuum packaging can delay the browning of fresh-cut lotus roots, and samples that have been vacuumpackaged have exhibited lower total phenol contents and PPO activity as well as lower degrees of browning than samples that have been air-packaged (Son et al, 2015;Xing et al, 2012). Our previous research reported that NnPAL1, NnPPOA, and NnPOD1-6 are the most important candidate genes involved in the browning of fresh-cut lotus root ('E Lian 6') during storage at different temperatures (Min et al, 2017).…”

mentioning

confidence: 99%

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Effects of Vacuum Packaging on Enzymatic Browning and Ethylene Response Factor (ERF) Gene Expression of Fresh-cut Lotus Root

Min¹,

Liu²,

Xie³

et al. 2019

horts

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Ethylene response factor (ERF) genes have been involved in responses to biotic and abiotic stress, including hypoxia and anaerobic stress. Vacuum packaging (a typical anaerobic stress) is an effective storage method used to delay browning of fresh-cut lotus root (Nelumbo nucifera). In model plants, ERF genes have been identified as responsive to hypoxia. Whether ERF is associated with browning of vacuum-packaged lotus root has not been studied. The effects of vacuum packaging on browning, phenolic content, the enzyme activity of phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD), and PPO, PAL, POD, and ERF genes expression in fresh-cut lotus root were studied. Downregulation of NnPAL1, NnPPOA, and NnPOD2/3 attributable to vacuum packaging coincided with increased related enzyme activities and the degree of browning of fresh-cut lotus root. The expression patterns of NnERF4/5 were consistent with the changes in NnPAL1, NnPPOA, and NnPOD2/3 gene expression. It has been proposed that NnERF4/5 could have be important regulators of fresh-cut lotus root browning, and that the relationships of NnERF4/5 and NnPAL1, NnPPOA, and NnPOD2/3 should to be studied further.

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Combined Application of Antibrowning, Heat Treatment and Modified‐Atmosphere Packaging to Extend the Shelf Life of Fresh‐Cut Lotus Root

Cited by 26 publications

References 37 publications

Effect of modified atmosphere packaging on preserving various types of fresh produce

Effect of modified atmosphere packaging on preserving various types of fresh produce

Mild concentration of ethanol in combination with ascorbic acid inhibits browning and maintains quality of fresh-cut lotus root

Effects of Vacuum Packaging on Enzymatic Browning and Ethylene Response Factor (ERF) Gene Expression of Fresh-cut Lotus Root

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