Effect of dense phase carbon dioxide on enzyme activity associated with browning of fresh-cut lotus root

The pressure, temperature, time of DPCD processing conditions for the fresh-cut lotus root were investigated and optimized in this study. As a result, with the rising of treating pressure, time, temperature, the browning and the residual enzyme activity of the fresh-cut lotus root reduced significantly. The best processing condition was finally determined:18MPa, 30℃, 30min. Under this condition, the L* value was 71.50, the residual enzyme activity of PPO, POD decreased to 24.14%, 10.84%. After one-week's storage, the L*value retained 66.31, the residual enzyme activity of PPO and POD retained 22.32% and 13.72%. The browning of fresh-cut lotus root was inhibited significantly by DPCD treatment. Therefore the DPCD treatment could protect the color well and keep good quality of the fresh-cut lotus root.