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

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.

Keywords

• fresh-cut lanzhou lily
• sodium isoascorbate
• storage quality
• enzymatic browning
• membrane lipid peroxidation