Effect of postharvest oxalic acid application on enzymatic browning and quality of lotus (Nelumbo nuciferaGaertn.) root slices.

Post-cut surface browning is one of the major constraints for shelf-life extension of lotus root slices. In the present study, lotus roots slices were treated with 0, 5 and 10 mmol L-1 oxalic acid and stored at 20 ± 1 °C for 5 days. Results showed that 10 mmol L-1 oxalic acid treated lotus slices exhibited reduced browning, superoxide anion, hydrogen peroxide, electrolyte leakage and malondialdehyde content than control. The 10 mmol L-1 treated slices had better visual quality and higher ascorbic acid and total phenolic contents. In addition, 10 mmol L-1 treated slices showed reduced total bacterial count along with lower soluble quinones, peroxidase and polyphenol oxidase activities in contrast to control. Similarly, 10 mmol L-1 treatment showed higher superoxide dismutase, catalase and ascorbate peroxidase activities as compared to control. In conclusion, 10 mmol L-1 oxalic acid application could be considered suitable to delay post-cut browning of lotus root slices.