期刊论文

Min, T

英文

Food Bioscience

2212-4292

2024

61

104975

10.1016/j.fbio.2024.104975

CRediT authorship contribution statement Hongxun Wang: Writing – original draft, Investigation, Data curation, Conceptualization. Haoyu Wang: Writing – original draft, Methodology, Formal analysis, Data curation. Yang Yi: Investigation. Wenfu Hou: Supervision. Limei Wang: Writing – review & editing. Youwei Ai: Writing – review & editing. Ting Min: Writing – review & editing, Supervision, Resources, Project administration, acquisition, Conceptualization.

本校为第一且通讯机构

This study examined the impact of varying concentrations of ethephon (ET) immersion on the storage quality of fresh-cut lotus root. Compared to the 0.1%, the 0.8% and 1.6% ET groups inhibited phenolic oxidation and showed stronger antioxidant and reactive oxygen species balancing capacity during early storage, which led to better browning inhibition. During the early storage period, varying concentrations of ET treatments were inversely associated with microbial growth, and Pseudomonas as the major microorganism was significantly inhibited. During the post-storage period, the ET group exacerba...