Heat treatments of fresh lotus root (Nelumbo nucifera G.) at 40, 50 and 60 °C effectively prevented moisture loss, browning and microbial growth but increased soluble solids, total volatile compounds and firmness during storage at 25 °C for 15 d (p <0.05). Polyphenol oxidase (PPO) and peroxidase (POD) activities and PPO electrophoretic band intensities (100 kDa) were minimally affected by the treatments. Results indicate that enzyme deactivation is not the dominant factor in the inhibition of browning that occurred during the storage of heat treated tubers and that other factors suc...
