Czech J. Food Sci., X:X | DOI: 10.17221/9/2025-CJFS

Effect of compound preservative treatment on the quality and physicochemical properties of fresh-cut lotus rootOriginal Paper

Xinhui Wang1,2, Tingting Yang1, Lele Zhao1, Yuxi Zhou1, Yi Jie Zhang3, Yang Liu1
1 College of Food and Biological Engineering, Chengdu University, Chengdu, P.R. China
2 Chengdu National Agricultural Science and Technology Center, Chengdu, P.R. China
3 Xinjiang Academy of Agricultural Sciences, Urumqi City, P.R. China

Fresh-cut lotus root is susceptible to quality problems after cutting and processing. This paper investigated the effect of 0.8% glacial acetic acid compounded with 0.5% ascorbic acid solution on fresh-cut lotus root quality and physicochemical properties. It significantly inhibited the decrease of the L* value and the increase of a* value, b* value, and ΔE value, and delayed the colour change of fresh-cut lotus root. Meanwhile, the increase in weight loss rate and browning degree was postponed, and the decrease of soluble solids and hardness was inhibited. Moreover, the compound preservative treatment inhibited the activities of browning-related enzymes peroxidase (POD), polyphenol oxidase (PPO), and phenylalanine ammonia-lyase (PAL) during storage, consequently curbing the accumulation of total phenolic content. Compared to the control group, the treatment significantly affected the increase in total colony count and altered the structure of the microbial community. In this paper, microbial sequencing results showed that the treatment significantly inhibited the growth of Duganella and Janthinobacterium. Finally, the results showed that the compound preservative delayed the quality change of fresh-cut lotus root and prolonged its shelf life by up to 10 days. This study provides a theoretical basis for further application in post-harvest fruit and vegetable preservation and processing.

Keywords: compound preservative; browning inhibition; quality maintenance; microbial community

Received: January 13, 2025; Revised: April 13, 2026; Accepted: April 16, 2026; Prepublished online: June 19, 2026 

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