Browse > Article

Comparison of Quality of Peeled Lotus Roots Stored in Various Immersion Liquids during Storage  

Jeong, Jin-Woong (Korea Food Research Institute)
Park, Kee-Jai (Korea Food Research Institute)
Sung, Jung-Min (Korea Food Research Institute)
Kim, Jong-Hoon (Korea Food Research Institute)
Kwon, Ki-Hyun (Korea Food Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.38, no.4, 2006 , pp. 526-533 More about this Journal
Abstract
This study was carried out to investigate the efficacy of strong acidic electrolyzed acid water (SAEW; Strong acidic electrolyzed water, pH 2.76, ORP 1,128 mV, HClO 105.0 ppm) and low alkaline electrolyzed water (LAEW; Low alkaline electrolyzed water, pH 8.56, ORP 660 mV, HClO 73.8 ppm) as storing liquid for peeled lotus root. During storage at $5^{\circ}C$, it was showed that SAEW and LAEW inhibit growth of microorganisms until at least 5 days of storage. Total phenolic contents, polyphenol oxidase (PPO) activity, and color differences value $({\Delta}E)$ of peeled lotus roots stored in SAEW and LAEW were lower than that of one stored in TW (tap water). The hardness decrement of lotus roots stored in SAEW and LAEW were lower than that of lotus root stored in TW too. Contents of moisture crude protein crude fat, crude ash, crude fiber, and total sugars were gradually decreased during storage. Whereas vitamin C content of lotus root stored in 0.6% acetic acid was most rapidly decreased to 25% as compared with one of initial days of storage that of lotus roots stored in SAEW and LAEW was not decreased significantly as compared with one stored in TW. Sensory characteristic during storage was preferable on lotus root stored in SAEW to the other treatments.
Keywords
peeling; lotus root; immersion liquid; quality; electrolyzed water;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Kim C, Hung YC, Brackett RE. Roles of oxidation-reduction potential in electrolyzed oxidizing and chemically modified water for the inactivation of food-related pathogens. J. Food Protect. 63: 19-24 (2000)   DOI
2 Hathaway S. Management of food safety in international trade. Food Control 10:247-254(1999)   DOI   ScienceOn
3 Soliva-Fortuny RC, Maritin-Belloso O. New advances in extending the shelf-life of fresh-cut fruits: a review. Trend Food Sci. Tech. 14: 341-353 (2003)   DOI   ScienceOn
4 Yang HC, Kim YH, Lee TK. Cha YS. Physicochemical properties of lotus root. Agric. Chem. Biotechnol. 28: 239-244 (1985)   과학기술학회마을
5 Park SH, Ham TS. Han JH. Effects of ethanol-extract of lotus roots on the renal function and blood pressure of fructose-induced hypertensive rats. J. East Asian Soc. Dietary Life 15: 165-170 (2005)
6 Park SH, Shin EH, Koo JG, Lee TH. Han JH. Effects on Nelumbo nucifera on the regional cerebral blood flow and blood pressure in rats. J. East Asian Soc. Dietary Life 15: 49-56 (2005)
7 Moon SM. Purification and characterization of polyphenol oxidase and prevention of browning of lotus root (Nelumbo nucifera G.). MS thesis, Mokpo National Univ., Mokpo, Korea (2003)
8 Park WP, Cho SH, Lee DS. Screening of antibrowning agents for minimally processed vegetables. Korean J. Food Sci. Technol. 30: 278-282 (1998)   과학기술학회마을
9 Kiura H, Sano K, Morimatsu S, Nakano T, Morita C, Yamaguchi M, Maeda T, Katsuoka Y. Bactericidal activity of electrolyzed acid water from solution containing sodium chloride at low concentration, in comparison with that at high concentration. J. Microbiol. Meth. 49: 285-293 (2002)   DOI   ScienceOn
10 Lee BY, Hwang JB. Some components analysis of chinese water chestnut processing. Korean J. Food Sci. Technol. 30: 717-720 (1998)   과학기술학회마을
11 Setty GR, Vijayalakshmi MR, Devi AU. Methods for peeling fruits and vegetables: A critical evaluation. J. Food Sci. Technol. 30: 155-162 (1993)
12 Lee CH, Lee SW. Peeling operations of root vegetables: potato. sweet potato and carrot. Korean J. Food Sci. Technol. 16: 329-335 (1984)   과학기술학회마을
13 Loaiza J, Cantwell M. Postharvest physiology and quality of cilantro (Coriandrum sativum L.). HortScience 32: 104-107 (1997)
14 Kong YJ, Park BK, Oh DH. Antimicrobial activity of Quercus mongolica leaf ethanol extract and organic acids against foodborne microorganisms. Korean J. Food Sci. Technol. 33: 178-183 (2001)   과학기술학회마을
15 Park SY, Hwang TY. Kim JH, Moon KD. Quality changes of minimally processed lotus root (Nelumbo nucifera) with browning inhibitors. Korean J. Postharvest Sci. Tech. 8: 164-168 (2001)   과학기술학회마을
16 Koseki S, Itoh K. Fundamental properties of electrolyzed water. Nippon Shokuhin Kagaku Kogaku Kaishi 47: 390-393 (2000)   DOI   ScienceOn
17 Woo SM, Jang SY, Kim OM. Youn KS, Jeong YJ. Antimicrobial effects of vinegar on the harmful food-born organisms. Korean J. Postharvest Sci. Technol. 11: 117-121 (2004)
18 Kim GH, Bang HY. A survey on consumption pattern of minimally processed fruits and vegetables. Korean J. Food Culture 13: 267-274 (1998)   과학기술학회마을
19 Oh DH. Microbiological safety of minimally processed vegetables. Food Ind. Nutr. 4: 48-54 (1999)
20 Brecht JK, Sabaa-Srur AUO, Sargent SA, Bender RJ. Hypochlorite inhibition of enzyme browning of cut vegetables and fruits. Acta Horticulturae 343: 341-344 (1993)
21 Han SJ, Koo SJ. Study on the chemical composition in bamboo shoot, lotus root and burdock - Free sugar, fatty acid, amino acid and dietary fiber contents. Korean J. Soc. Food Sci. 9: 82-87 (1993)
22 Fabrizio KA, Cutter CN. Comparision of electrolyzed water with other antimicrobial interventions to reduce pathogens on fresh pork. Meat Sci. 68: 463-468 (2005)   DOI   ScienceOn
23 Takahashi T, Abe K, Chachin K. Effect of air-exposure at low temperature on physiological activities and browning of shredded cabbage (in Japanese). Nippon Shokuhin Kagaku Kogaku Kaishi 43: 663-667 (1996)   DOI   ScienceOn
24 Park S, Kang JY, Kang SC. Improvement in storage stability of export peeled-chestnuts using electrolyzed acid-water. Agric. Chem. Biotechnol. 41 : 545-549 (1998)
25 Ohlssin T, Bengtsson N. Minimal processing technologies in the food industry. CRC Press. NY, Washington DC, USA. pp. 223-225 (2002)
26 Lavid N, Schwartz A, Yarden O, Tel-Or E. The involvement of polyphenols and peroxidase activities in heavy-metal accumulation by epidermal glands of the waterlily (Nymphaeaceae), Planta 212: 323-331 (2001)   DOI