Pre-peeling salicylic acid and post-slicing melatonin treatment: Effects on browning inhibition and quality improvement in lotus root slices
Year: 2025
Type: article
Abstract: Browning is a major problem in lotus root slices. This study examined the combined effects of pre-peeling salicylic acid (SA) and post-slicing melatonin (MT) on browning inhibition and quality retention. Preliminary tests identified optimal conditions as 3 mM SA for 30 min and 0.1 mM MT for 5 min. Intact roots were treated with SA, slices with MT, or both, and stored at 4 °C for 12 days. The combined SA + MT more effectively maintained visual quality by suppressing polyphenol oxidase and peroxidase activities, preserving firmness via reduced polygalacturonase, β-galactosidase, and cellulase activities, and enhancing antioxidant capacity, total phenolics, and flavonoids. It also lowered H 2 O 2 content and lipoxygenase activity, mitigating oxidative stress. Post-slicing MT alone achieved similar browning control but was less effective in texture preservation. These findings indicate that integrated SA and MT application is a promising strategy to extend shelf life and maintain physicochemical quality of fresh-cut lotus root. • Combined pre-process SA and post-slice MT inhibited browning in lotus root slices. • Combined treatment preserved firmness by reducing cell wall hydrolase activities. • Treatments enhanced antioxidant activity, total phenolics, and flavonoids. • Combined application reduced oxidative stress markers (H₂O₂ and lipoxygenase) • Post-slicing melatonin alone controlled browning but lessened texture preservation.
Source: Food Chemistry X
Authors: Suriyan Supapvanich, Pratumtip Wongsuwan, Sookmas Sripumimas, Chuankai Kang, Ting Yang, Bo Wen
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,330
Award: G8677464771
OpenAlex ID: W4415900781