Effect of calcium ascorbate and ε-polylysine treatment on preservation and color-protection of fresh-cut sweet potato

Authors

LIU Shuo, College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education ﹝Southwest University﹞, Chongqing 400715, China
WANG Liqun, College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education ﹝Southwest University﹞, Chongqing 400715, China
ZHANG Xinyi, College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education ﹝Southwest University﹞, Chongqing 400715, China
DENG Lili, College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education ﹝Southwest University﹞, Chongqing 400715, China
ZENG Kaifang, College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education ﹝Southwest University﹞, Chongqing 400715, China

Abstract

“Erlang Shao” were used to evaluate the effects of calcium ascorbate and ε-polylysine on improving the quality of fresh-cut sweet potato during 4℃ storage. To reveal the mechanism, the browning degree, the total number of colonies, the content of total phenol, as well as the activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalnine ammonialyase (PAL) of fresh-cut sweet potato were measured. The results indicated that comparing with control, 5% calcium ascorbate + 0.03% epsilon-polylysine could significantly retard the increase of the browning index, the total number of colonies and maintain a higher levels of total phenol content, inhibit the increases in the activities PPO, POD and PAL, thus improving the storage quality and prolonging the storage life of fresh-cut sweet potato.

Publication Date

7-28-2018

First Page

132

Last Page

136,142

DOI

10.13652/j.issn.1003-5788.2018.07.028

Recommended Citation

Shuo, LIU; Liqun, WANG; Xinyi, ZHANG; Lili, DENG; and Kaifang, ZENG (2018) "Effect of calcium ascorbate and ε-polylysine treatment on preservation and color-protection of fresh-cut sweet potato," Food and Machinery: Vol. 34: Iss. 7, Article 28.
DOI: 10.13652/j.issn.1003-5788.2018.07.028
Available at: https://www.ifoodmm.cn/journal/vol34/iss7/28

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