Screening of Heat Treatment Conditions and Its Physiological Mechanism in Enhancing Storage Quality of Fresh Cut Taro

To extend the shelf life of fresh-cut taro,the effects of heat temperature(HT)treatment and duration on the storage quality of fresh-cut taro were studied,and the physiological mechanism of HT in inhibiting browning were explored. The results showed that all treatments with 38,60 and 100 ℃ could reduce weight loss,delay the decline of hardness and control the browning of fresh-cut taro slices,which suggested that HT enhanced storage quality.60 ℃ of HT showed the most significant effects and the preservation effects of HT at 60 ℃ for 1 min was better than that of for 30 s and 3 min. Further results showed that HT reduced total phenol contents and inhabited activities of phenylalanine ammonia lyase(PAL),peroxidase(POD)and polyphenol oxidase(PPO),which suggested that HT delayed the enzymatic browning of fresh-cut taro.