Abstract:

In order to find a simple and highly-efficient anti-browning microwave technology of fresh-cut lotus root by microwave treatment, the optimized technology of anti-browning were searched by the single factor testing and orthogonal experiment design method. The results showed that the best technology is as that: the microwave fire power of P50, the microwave time of 90s, the thickness of lotus root of 5-6mm; it was the most effective way to inhibit PPO activity, to reduce browning degree and the decrease of main nutritional components（starch, total sugar, soluble protein） content of lotus root. Fresh-cut lotus root can be stored 7 days at 4℃ through this technology.