Effects of sodium isoascorbate treatment on storage quality of fresh-cut Lanzhou lily

Authors

XIONG Siguo, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China;Key Laboratory of Biotechnology and Resource Utilization, Ministry of Education, Dalian, Liaoning 116600, China
TANG Xiaolan, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China
SONG Longlong, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China
PAN Xuan, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China
GE Junqiao, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China
JIANG Aili, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China;Key Laboratory of Biotechnology and Resource Utilization, Ministry of Education, Dalian, Liaoning 116600, ChinaFollow

Corresponding Author(s)

姜爱丽（1971—），女，大连民族大学教授，博士。E-mail：jal@dlnu.edu.cn

Abstract

Objective: This study aimed to extend the storage period of fresh-cut Lanzhou lily. Methods: Fresh-cut Lanzhou lily was used as raw materials. Following fresh-cut processing, the raw materials were soaked with 0 (CK), 1, 5, and 10 g/L of SI solution to analyze the quality changes of fresh-cut Lanzhou lily during storage. Results: The soaking treatment with 10 g/L of SI could better maintain the brightness of freshly cut Lanzhou lily. At 21 days of storage, the concentrations of malondialdehyde, soluble sugar, and browning were, respectively, 45%, 8%, and 23% lower than those of the CK group. The SI-treated group had significantly decreased polyphenol oxidase, peroxidase, and lipoxygenase (97.22, 0.09, and 11.89 U/g, respectively) activity at the end of storage compared to the CK group (P＜0.05). In addition, electronic nose analysis showed that SI treatment modulated the flavor of fresh-cut Lanzhou lily during storage. Conclusion: SI soaking treatment is a simple, economical, and safe post-harvest treatment technique that can delay the oxidative browning of fresh-cut Lanzhou lily and thus maintain its quality during storage.

Publication Date

3-27-2024

First Page

131

Last Page

138

DOI

10.13652/j.spjx.1003.5788.2023.80655

Recommended Citation

Siguo, XIONG; Xiaolan, TANG; Longlong, SONG; Xuan, PAN; Junqiao, GE; and Aili, JIANG (2024) "Effects of sodium isoascorbate treatment on storage quality of fresh-cut Lanzhou lily," Food and Machinery: Vol. 40: Iss. 2, Article 20.
DOI: 10.13652/j.spjx.1003.5788.2023.80655
Available at: https://www.ifoodmm.cn/journal/vol40/iss2/20

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