The effects of different temperatures on the storage characteristics of lotus (Nelumbo nucifera G.) root

Min, Ting; Niu, Lifang; Feng, Xing; Yi, Yang; Wang, Limei; Yun, Zhao; Wang, Hongxun

doi:10.1016/j.foodchem.2021.129109

Cited by 19 publications

(14 citation statements)

References 34 publications

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“…The rate of increase in the ΔE values increased with increasing storage temperature, indicating that the rate of browning reactions was accelerated at high storage temperatures. Min et al [ 42 ] reported similar results for freshly cut lotus root. This is because low temperatures reduce enzymatic browning reactions by decreasing enzyme activity and also reduce non-enzymatic browning reactions such as the Maillard reactions and ascorbic acid degradation [ 35 , 42 , 47 ].…”

Section: Resultsmentioning

confidence: 60%

“…Min et al [ 42 ] reported similar results for freshly cut lotus root. This is because low temperatures reduce enzymatic browning reactions by decreasing enzyme activity and also reduce non-enzymatic browning reactions such as the Maillard reactions and ascorbic acid degradation [ 35 , 42 , 47 ]. Based on previously published reports, it is unclear whether the effect of storage temperature on the color of HPP samples differs from that of thermally processed samples.…”

Section: Resultsmentioning

confidence: 60%

“…Table S1 and Table 3 show the changes in L*, a*, b*, and ΔE values in the HPP and TS marinated lotus root slices during storage at 45 °C, 25 °C, and 4 °C. The quality of the lotus root is mainly reflected by the changes in color, specifically in lightness and yellowness [ 42 ]. The L* values of both HPP and TS marinated lotus root slices decreased continuously with storage time, indicating that the color darkened during storage.…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Production of Marinated Chinese Lotus Root Slices Using High-Pressure Processing as an Alternative to Traditional Thermal-and-Soaking Procedure

Yuan

Fang

et al. 2022

Molecules

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Marinated vegetables are traditional cold dishes with a long history and special flavor in the Chinese deli market. However, the traditional thermal-and-soaking (TS) procedure often results in unreproducible flavor quality properties of marinated vegetables and waste of brine and time in production. A novel green and sustainable technique, high-pressure processing (HPP), has caught the attention of the food industry. In this study, the effects of HPP and TS treatment on the visual, flavor, textural, and microbiological qualities of Chinese marinated lotus root slices were investigated. Compared to the TS products, lighter color, more varieties of volatile compounds, and crunchier texture were detected in the HPP products. Throughout the 4 °C, 25 °C, and 45 °C shelf life challenges, the HPP products retained their original color and crunchiness better than the TS ones, whereas no significant differences were found in total viable counts (TVCs) in the first half of the shelf lives. The Arrhenius model under the first-order reaction of TVC deterioration showed a good fit to the shelf life of the HPP marinated lotus root slices. This study demonstrates that HPP may assist in making the best use of brine in a more time-efficient manner to improve the visual, flavor, and textural quality of traditional Chinese marinated lotus root slices.

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Section: Resultsmentioning

confidence: 60%

Section: Resultsmentioning

confidence: 60%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Production of Marinated Chinese Lotus Root Slices Using High-Pressure Processing as an Alternative to Traditional Thermal-and-Soaking Procedure

Yuan

Fang

et al. 2022

Molecules

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“…Firmness analysis were carried out with TA-XT plus texture analyzer (SMS, UK). The puncture experiment refers to Min et al (2021) with appropriate modifications, The probe diameter was 2 mm, the pre-test velocity, test velocity and post-test velocity were 2 mm/s, the test distance was 5 mm. The parameter obtained is firmness, expressed in N. The middle part of stipe was taken for examination.…”

Section: Methodsmentioning

confidence: 99%

Transcriptome analysis reveals the potential mechanism of polyethylene packing delaying lignification of Pleurotus eryngii

Zheng

et al. 2022

Food Chemistry: Molecular Sciences

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“…They are mainly located in China, India, Korea, and Japan and are greatly cherished by the Chinese and the Japanese (Park & Lee, 2020). Due to the massive consumption and the economic benefits of lotus root, it is very important to ensure the quality standards of its production (Min et al, 2021). In the past decades, manual inspections were used by agricultural quality experts to check the quality of produce (Alçiçek & Balaban, 2012).…”

Section: Introductionmentioning

confidence: 99%

Detection of Lotus Root Contaminants Using Intelligent Visual Machine Vision Techniques

Yuan

Wilson

Asamoah

et al. 2021

JFI

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Lotus root, which is a water plant cherished by people in the Asian continent and some other parts of the world, is manually inspected for quality by experts to detect impurities. There is the need to update this inspection process in order to improve the quality and safety of lotus root. Machine vision systems and techniques are used for consistent, efficient, effective, and reliable inspection of images. The lotus root inspection system has been proposed to inspect the lotus roots for impurities. The detection algorithms use the size, shape, texture and color of the lotus root images as parameters to analyze the quality of lotus roots. The lotus root undergoes some processes before image acquisition and image processing. The camera and illumination used, in collaboration with the edge detection, and image segmentation techniques, efficiently and effectively exposed the impurities in the lotus root at a much faster rate. Also, it is less expensive compared to the traditional human inspections.

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The effects of different temperatures on the storage characteristics of lotus (Nelumbo nucifera G.) root

Cited by 19 publications

References 34 publications

Production of Marinated Chinese Lotus Root Slices Using High-Pressure Processing as an Alternative to Traditional Thermal-and-Soaking Procedure

Production of Marinated Chinese Lotus Root Slices Using High-Pressure Processing as an Alternative to Traditional Thermal-and-Soaking Procedure

Transcriptome analysis reveals the potential mechanism of polyethylene packing delaying lignification of Pleurotus eryngii

Detection of Lotus Root Contaminants Using Intelligent Visual Machine Vision Techniques

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