期刊论文

Lamikanra, Olusola

英文

Journal of Food Biochemistry

0145-8884

2020

44

6

e13223-

10.1111/jfbc.13223

The authors wish to thank the Hubei Province “One Hundred-Talent Program” and “Chutian Scholar Plan” for the financial support for this project. Authors appreciate the support of Natural Science Foundation of Hubei Province, China (2017CFB601). The authors wish to thank the Hubei Province “One Hundred‐Talent Program” and “Chutian Scholar Plan” for the financial support for this project. Authors appreciate the support of Natural Science Foundation of Hubei Province, China (2017CFB601).

本校为第一且通讯机构

The potential use of ultraviolet (UV)-C (254nm) to extend postharvest shelf life of fresh unprocessed lotus root (Nelumbo nucifera G.) was determined. UV treatment for 30 and 60min effectively reduced weight loss, improved moisture, color retention, and soluble solids of samples when stored at 25°C for 15days. Microbial growth inhibition of UV was evidenced by 1.8 and 1.0 log reductions in the 30 and 60min-treated samples. Phenylalanine ammonia lyase (PAL) activity and total phenol contents (TPCs) detected in lotus root were higher, while oxid...