Effects of Ultraviolet-C(UV-C)Radiation on Enzymatic Browning of Fresh-cut Lotus Root

The effect of different doses of UV-C radiation(1.0,3.0 and 5.0 kJ/m²)on the browning quality of fresh-cut lotus root was studied by using ‘Fen Hong Ou’ as the experimental materials. The color,water loss rate,firmness,the content of phenols and the activity of enzymes(PPO,SOD)were studied at 4℃ storage time(0,3,6,9 and 12 days).The results showed that the enzymatic browning index of fresh-cut lotus root was less than 30 on the 12th day during cold storage after 5.0 kJ/m² UV-C radiation,significantly lower than that of the control and other treatment groups(P<0.05). The UV-C radiation dose of 5.0 kJ/m² could delay the enzymatic browning of fresh-cut lotus root by inhibiting the reaction of browning substrates catechol,gallic acid and PPO. The decrease of firmness could also be delayed by UV-C radiation,indicating that the quality of fresh-cut lotus root could be preserved better. The irradiation dose of 5.0 kJ/m² performed the best in 12 days of storage.