Food Chemistry 278 (2019) 659–664

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Food Chemistry
journal homepage: www.elsevier.com/locate/foodchem

Effect of UV-C treatment on the quality of fresh-cut lotus (Nelumbo nucifera T

Gaertn.) root
⁎
Dan Wanga, Likun Chena, Yue Maa, Min Zhangb, Yuwei Zhaob, Xiaoyan Zhaoa,
a
Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables
Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, PR China
b
Longda Food Group Co. LTD, Shandong 265231, PR China

A R T I C LE I N FO A B S T R A C T

Keywords: The effect of shortwave ultraviolet (UV-C) radiation on the quality, especially browning of fresh-cut lotus
Lotus root (Nelumbo nucifera Gaertn.) root in relation to enzymes and phenolic metabolism was investigated. Fresh-cut lotus
UV-C roots were exposed to UV-C lamp (75 W) at a distance of 30 cm above the produce tray for 1, 5, 10, 20, and
Browning 40 min, and then stored for 8 days at 4 °C. Results showed that UV-C treatments for 5 and 10 min exhibited
Enzyme
significantly low browning degree, soluble quinone content and inactivation of polyphenol oxidase, peroxidase,
Quality
and phenylalanine ammonia lyase activities, while other qualities including soluble solids content and hardness
had no difference with other treatments. Prolonging treatment time had less effect on inhibiting the browning
since a long time of UV-C radiation increased cell damage. In summary, UV-C treatment has the potential to
maintain quality of fresh-cut lotus root.

1. Introduction
Fresh-cut vegetables are in high demand worldwide because they
are convenient and retain the fresh-like characteristics of raw produce
(Jiang, Jiang, Luo, & Yu, 2014). Lotus (Nelumbo nucifera Gaertn.) root is
widely grown in China containing a lot of nutrients and presenting
crispy texture which are suitable for fresh cut processing (Guo, 2008;
Gao, Luo, Turner, & Zhu, 2017). However, cutting processing leads to
cellular damage in tissues which causes microbial growth and a series of
complex physiological and biochemical reactions including accelerated
respiration, browning, weight loss, nutrition loss and so on, thus af-
fecting the quality, flavor, nutrition and shelf life of lotus root
(Ahvenainen, 1996). Especially, enzymatic browning is the main factor
that affects the quality deterioration of fresh-cut lotus root (Jiang et al.,
2014; Sun et al., 2015). The enzymatic browning is generally formation
the quinones from the catalytic conversion of polyphenols under the
action of polyphenol oxidase (PPO) and peroxidase (POD) (Tomas-
Barveran & Espin, 2001).
Many researches have been reported to inhibit browning and
maintain quality of fresh-cut lotus root, including fumigation treatment
(carbon monoxide, hydrogen sulfide, chlorine dioxide) (Zhang, Yu,
Xiao, Wang, & Tian, 2013; Sun et al., 2015; Du, Fu, & Wang, 2009),
chelating agent, antioxidant and enzyme inhibitor treatments (ascorbic
acid + ethanol, 24-epibrassinolide, erythorbic acid, citric acid, L-
cysteine, NaHSO3) (Gao et al., 2017; Gao, Chai, Cheng, & Cao, 2017;
Jiang et al., 2014), cutting off oxygen treatment (chitosan) (Xing et al.,
2010), heating in combined application of anaerobic conditions treat-
ment (modified atmosphere packaging) (Son, Hyun, Lee, Lee, & Moon,
2015). Taken together, most of those treatments were applied with
chemical additive which increases the consumers concern about food
safety.
Shortwave ultraviolet (UV-C) treatment has been used as one kind
of non-thermal sterilization to reduce organisms in food products such
as carrot juice, apple juice, African indigenous leafy vegetables
(Riganakos, Karabagias, Gertzou, & Stahl, 2017; Müller, Noack,
Greiner, Stahl, & Posten, 2014; Gogo, Opiyo, Hassenberg, Ulrichs, &
Huyskens-Keil, 2017). This treatment exhibited several advantages in-
cluding inexpensive equipment, ease of application, no addition of
chemical additive. This method could inactivate bacteria, yeasts,
moulds, and also induce resistance against pathogens (Bintsis,
Litopoulou-Tzanetaki, & Robinson, 2000; Tran & Farid, 2004; Shen
et al., 2013). Recently, UV-C radiation has been applied to inhibit the
browning of vegetables and fruits including fresh-cut yam slices, fresh-
cut apples, button mushroom and so on (Teoh, Lasekan, Adzahan, &
Hashim, 2016; Chen, Hu, He, Jiang, & Zhang, 2016; Lu et al., 2016).
However, there is little or no literature reporting the effect of UV-C
treatment on the quality, especially browning of fresh-cut lotus root.
In this study, the effect of shortwave ultraviolet (UV-C) radiation on

⁎
Corresponding author.
E-mail address: zhaoxiaoyan@nercv.org (X. Zhao).

https://doi.org/10.1016/j.foodchem.2018.11.102
Received 28 February 2018; Received in revised form 14 November 2018; Accepted 20 November 2018
Available online 22 November 2018
0308-8146/ © 2018 Published by Elsevier Ltd.
D. Wang et al.
the quality of fresh-cut lotus root, focusing on membrane damage,
browning, and enzymes associated with browning was investigated.
The results could provide a useful technical support for the application
of UV-C in fresh-cut vegetables processing.
2. Materials and methods
2.1. Chemicals
Folin-Ciocalteu’s phenol reagent (1 N) was purchased from Beijing
Solarbio Science and Technology Co., Ltd. (Beijing, China). Nutrient
agar culture medium was obtained from Beijing aoboxing biological
technology Co., Ltd. (Beijing, China). Acetone, acetic acid, 30% hy-
drogen peroxide (H2O2), hydrochloric acid (HCl) were of analytical
grade and were obtained from Beijing Chemical Reagent Company
(Beijing, China). Sodium carbonate, gallic acid, polyethylene glycol,
polyvinylpyrrolidone, Trition X-100, guaiacol, sodium borate, mer-
captoethanol, ethylene diamine tetraacetic acid, trichloroacetic acid,
sulfur barbituric acid were obtained from Sinopharm Chemical Reagent
Co., Ltd. (Beijing, China).
2.2. Sample preparation
Lotus roots were purchased from a local market (Beijing, China).
Moderately mature sturdy lotus roots with uniformity of size, fine ap-
pearance and without mechanical damage were stored at 4 °C for 12 h.
Then, the lotus roots were washed with tap water, peeled and cut into
slices that the thickness was 0.5–0.6 cm. The ex-
cess water on the surface of sample eliminated with sterile tissue paper.
The slices were packed separately in polypropylene (PE, 50 µm thick
and 42 cm × 30 cm in size) plastic bags. Each sample was approxi-
mately 300 g. Three bags were used for each treatment.
2.3. UV-C treatment
Fresh-cut lotus roots were packed in bags. The samples were spread
as single layer in the bag. Each side of them were exposed to UV-C lamp
(TUV-75 w G75 T8 220 V, Philips, Holland, maximal emission at
253.7 nm) at a distance of 30 cm above the produce tray for 0, 1, 5, 10,
20, and 40 min at 4 °C. The UV-C dose inside the package of the
treatments were 0, 0.3, 1.5, 3, 6, 12 kJ/m2, respectively, determined by
UV light meter [LS125, Shenzhen Linshang technology Co., Ltd.
(Guangdong, China)]. Then, fresh-cut lotus roots were stored for 8 days
at 4 °C. All indices were measured every two days during storage.
2.4. Microbiological analysis
The fresh-cut lotus roots (25 g) was immersed in 225 mL sterile
0.85% NaCl solution. Serial dilutions were made and plated onto nu-
trient agar culture medium which was incubated at 37 °C for 48 h to
determine the total bacterial number. Microbiological numbers were
expressed as log10 CFU/g.
2.5. Browning degree evaluation
120 g fresh-cut lotus roots were homogenized in 10 mL of cold
distilled water and 40 mL of acetone at 4 °C. Then, the homogenate was
filtered by four layers of cotton gauze. The filtrate was further filtered
through a vacuum filter. The residue from gauze and vacuum filter was
collected and dried with cold wind for 2 h to get lotus root powder.
2.5 g of lotus root powder was added with 50 mL of distilled water
stirring for 15 min. After centrifuged at 3000 g (3–18, Sigma-Aldrich,
USA) for 20 min at 4 °C, the supernatant was collected. The absorbance
was measured at 410 nm by using a UV-1800 spectrophotometer
(Shimadzu Co. Japan). The browning degree was expressed as A410nm.
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Food Chemistry 278 (2019) 659–664
2.6. Measurement of soluble quinone content
Fresh-cut lotus roots (5 g) were homogenized in 20 mL of methanol.
After centrifuged at 10000 g for 10 min at 4 °C, the supernatant was
collected. The absorbance was measured at 437 nm by using a UV-1800
spectrophotometer (Shimadzu Co. Japan) and soluble quinone content
was expressed as OD437nm g−1.
2.7. Measurement of color
Color quality was evaluated by using a color parameter obtained
from CM-3700d colorimeter (Konica Minolta, Japan). A small aperture
was selected to measure CIE-L*, a*, b* in the reflection mode. 20 points
for each sample and 10 samples were measured. The mean and standard
deviation were calculated. The total color difference (ΔE) were calcu-
lated as follows: ΔE = [(L* − L0*)2 + (a* - a0*)2 + (b* − b0*)2]1/2.
2.8. Evaluation of activities of browning-related enzymes
Preparation of enzyme extract for PPO and POD: 5 g of fresh-cut
lotus roots were homogenized in 5 mL of extraction buffer (340 mg of
polyethylene glycol, 1 g of polyvinylpyrrolidone, and 1 mL of Trition X-
100 were added with 0.1 M, pH 5.5 acetate buffer to 100 mL), and then
centrifuged at 12000×g at 4 °C for 10 min. The supernatants were used
for determinations of PPO and POD activities.
PPO activity: The reaction mixture assay containing 0.2 mL of en-
zyme extract was mixed with 2 mL of 0.1 M acetate buffer (pH 5.5),
1 mL of 50 M pyrocatechol (37 °C). The absorbance of the mixture was
measured every 5 s at 410 nm at 25 °C within 2 min. The activity was
expressed as units (one unit was defined as the amount of the enzyme,
which caused a 0.01 change in absorbance within the first linear region
of each curve) per gram of fresh weight (Cabezas-Serrano, Amodio,
Cornacchia, Rinaldi, & Colelli, 2009; Kahn, 1977).
POD activity: The assay was performed using 0.5 mL of enzyme
extract, 3 mL of guaiacol solution (3.2 mL of guaiacol was added with
0.1 M, pH 5.5 acetate buffer to 1 L), and 0.2 mL of H2O2 solution
(28.4 mL of 30% H2O2 was added with 0.1 M, pH 5.5 acetate buffer to 1
L). The absorbance of the mixture was measured every 5 s at 470 nm at
25 °C within 2 min. The activity was expressed as units per gram of
fresh weight (Macadam et al., 1992).
Phenylalanine ammonia lyase (PAL) activity: 5 g of fresh-cut lotus
roots were ground with a mortar and pestle, and then added with 5 mL
of cold extraction buffer [0.05 M sodium borate buffer (pH 8.0) con-
taining 0.1 g/mL of polyvinylpyrrolidone, 5 M of mercaptoethanol and
2 M ethylene diamine tetraacetic acid], and then centrifuged at
12000×g at 4 °C for 20 min. 0.5 mL of the supernatants were added
with 1 mL of 10 M L-phenylalanine, and 3.5 mL of 0.1 M sodium borate
buffer (pH 8.7), and then the mixture was incubated for 1 h at 37 °C.
0.2 mL of 6 M HCl was added to terminate the reaction. The absorbance
was measured every 5 s at 290 nm at 25 °C. The activity was expressed
as units per gram of fresh weight (Zhang, Yu, Xiao, Wang, & Tian,
2013).
2.9. Malondialdehyde content (MDA) detection
The fresh-cut lotus roots (50 g) were homogenized. The homogenate
(40 g) plus 40 mL, 100 g/L trichloroacetic acid (TCA) and centrifuged at
4 °C, 4500×g for 10 min. 3.0 mL of the supernatant was added with
3.0 mL of sulfur barbituric acid (TBA, 6.7 g/L) solution while the dis-
tilled water was added as control. The mixed solution was heated at
95 °C for 30 min. Then, it was cooled to room temperature and cen-
trifuged at 4 °C, 4500×g for 10 min. The absorbance values of super-
natant were detected at 450, 532, and 600 nm by using a UV-1800
spectrophotometer (Shimadzu Co. Japan). The MDA content was cal-
culated as following equations, where OD450, OD532 and OD600 were the
absorbance values at 450, 532 and 600 nm; V was the total volume of
D. Wang et al.
extracting solution, mL; Vs was samples volume of detection used, mL;
m was sample mass, g.
[6.45 × (OD532 − OD600) − 0.56 × OD 450] × V
C (μmol/100g ) = × 100
Vs × m × 1000
(1)
2.10. Gas headspace analysis
The headspace gas concentrations in the bags were constantly
monitored with an O2/CO2 analyzer (Witten Germany).
2.11. Soluble solids content analysis
20 g of fresh-cut lotus roots were homogenized with a philips hand-
held mixer for 2 min and filtered. The filtrate was used to determine
soluble solids content by using an Atago digital refractometer (Model
PAL-1, Tokyo, Japan).
2.12. Hardness analysis
Hardness measurements were performed with a TA-XT plus texture
analyzer (Stable Micro Systems, Surrey, England). Operation mode:
piercing mode, Probe: P/2; Parameter Settings: testing rate of 1 mm/
sec, piercing distance of 3.5 mm. The mean was calculated from 20
repeated measurement. Their hardness was defined as the peak force at
50% strain.
2.13. Total phenolic content analysis
The total phenolic content was measured according to the Folin-
Ciocalteau method (Ainsworth & Gillespie, 2007). 4 g of fresh-cut lotus
roots were homogenized in 76 mL deionized water for 1 min. The ex-
tract was filtered. The filtrate was used for total phenolic content de-
termination. 1 mL of filtrate was mixed with 5 mL of deionized water,
1 mL of dilute Folin-Ciocalteau’s reagent [Foline-Ciocalteu’s reagent:
deionized water = 1 : 5 (v/v)], and 3 mLof sodium carbonate (75 g/L).
Absorbance of the mixture was measured at 765 nm by using a UV-1800
spectrophotometer (Shimadzu Co. Japan) after incubation for 2 h at
23–25 °C in dark. A standard curve of gallic acid was used to calculate
the total phenolic compounds content, and was expressed as mass of
gallic acid equivalents per fresh weight mass of fresh-cut lotus roots,
mg/g.
2.14. Statistical analysis
All samples were analyzed in triplicate, and expressed as
mean ± SD. Data were analyzed using one-way analysis of variance
(ANOVA) followed by post-hoc Dunnett’s t-test. Differences of
p < 0.05 were considered to be significant.
3. Results and discussion
3.1. Effect of UV-C treatment on microbiological quality of fresh-cut lotus
roots
The microbial number affected the shelf life of fresh-cut vegetables.
The research of the development of microbial growth is required to
ensure safety of products (Rojas-Graü et al., 2007). Many studies have
shown that UV-C treatment could reduce the microbial number of
agricultural product (Chen et al., 2016; Guan, Fan, & Yan, 2012). The
total bacterial number of fresh-cut lotus roots was showed in Fig. 1. The
bacterial number of all treatments increased as the storage time ex-
tended. The sample of UV-C treated for 1 min (0.3 kJ/m2) had no effect
while other UV-C radiation retarded the microbial growth, and ex-
hibited that the longer the processing time is, the better the inhibition
661
Food Chemistry 278 (2019) 659–664
0 min
6
1 min
5 min
5 10 min
The total bacterial number
20 min
4 40 min
(log10 CFU/g)
3
2
1
0
0 2 4 6 8
Storage time (days)
Fig. 1. Effect of UV-C treatment on the total bacterial number of fresh-cut lotus
roots. The results are presented as means ± standard deviations.
ability. That is, the UV-C treatment with the dosage of 1.5–12 kJ/m2
have the role of inhibiting the microbial growth of fresh-cut lotus roots
in this experiment. The results agreed with Nakajima et al.’s report
which showed that UV-C treatments with 0.5–20 kJ/m2 could de-
creased microbial growth by inducing the formation of pyrimidine di-
mers that altered the DNA helix and blocked microbial cell peplication
(Nakajima et al., 2004). The total bacterial number of the control and
the sample that UV-C treated for 1 min exceeded 5 log10 CFU/g after
storage of 8 days while other treatments were < 5 log10 CFU/g, in-
dicating that the lotus roots were microbially safe after UV-C treatment
for more than 1 min.
3.2. Effect of UV-C treatment on color property of fresh-cut lotus root
Color is one of the most important sensory quality of fresh-cut ve-
getables (Luo, Wang, Jiang, & Xu, 2015). The effect of UV-C radiation
on the color was investigated. Browning degree has been used to esti-
mate the overall changes in brown color (Teoh et al., 2016). Soluble
quinone is one kind of enzymatic browning products, and more content
of them indicates that more brown reaction may occur (Gao et al.,
2017). A continual increase in browning degree (Fig. 2A) and soluble
quinone content (Fig. 3) of the control was observed during storage. At
day 0, there was no significant difference among all treatments. With
storage time extension, diverse treatments exhibited different effects on
the samples (Fig. 2A and 3). Treatments with UV-C radiation for 5 and
10 min significantly decreased the browning degree, while the samples
treated for 1 and 20 min exhibited higher browning degree than those
treated for 5 and 10 min. Interestingly, treatment for long time (40 min)
had no effect on the color. The color of lotus roots according to the
picture was in accordance with the browning degree value (Fig. 1B).
Teoh et al. have studied the effect of UV-C treatment on minimally
processed yam slices. Their results also showed that ascorbic acid and
calcium chloride dip and a UV-C 6.84 kJ/m2 were shown the best
quality, while high dosage of UV-C radiation exhibited high browning
index. Moreover, not like other treatments exhibiting a continual in-
crease in brown color, slices treated with UV-C radiation for 5 and
10 min became light brown during the first 4 days of storage and then
remained relatively stable until the end of storage.
Instrumental color analysis based on the CIE L*, a*, and ΔE system
was shown in Fig. 4. L* value did not change significantly until Day 8,
and samples with UV-C radiation for 5 and 10 min showed higher value
compared with other treatments at 8th day. The value of a* and ΔE
exhibited the same changing trend. As storage time progressed, the a*
and ΔE values increased. Treatments with UV-C radiation for 5 and
D. Wang et al. Food Chemistry 278 (2019) 659–664

0 min 0 min
0.4 1 min A 90 1 min

L* value
5 min 75 5 min
60
10 min 45 10 min
Browning degree

20 min 30 20 min
0.3 15
40 min 40 min
0
(A410 nm)

0 2 4 6 8
8

a* value
0.2
6
4
0.1 2
0
3 0 2 4 6 8

value
0.0 2
0 2 4 6 8

Storage time (days) 1

E
0
0 2 4 6 8
Storage time (days)
Fig. 4. Effect of UV-C treatments on soluble quinone content. The results are
presented as means ± standard deviations.

phenolic compounds, the substrate of browning, in plants (Huque,

Wills, Prisrijono, & Golding, 2013; Pina & Errea, 2008; Banerjee, Penna,
& Variyar, 2015). The control and the sample that UV-C treated for
1 min were not microbially safe after storage of 8 days, so the samples
B
stored for 6 days which were in the shelf life were chosen to further
Fig. 2. Effect of UV-C treatments on browning degree and surface color of fresh- study. The PPO, POD, and PAL activities of samples stored for 6 days
cut lotus roots. (A) Browning degree; (B) Picture of lotus roots. The results are was estimated to verify the effect of radiation intensity on browning of
presented as means ± standard deviations. fresh-cut lotus loots. The results of enzyme activity were displayed in
Fig. 5. The sample of UV-C treated for 1 min had no effect on PPO ac-
0.12 tivity while the PPO activity was suppressed by treatments with UV-C
Soluble quinone content (OD437nm)

0 min radiation for 5 and 10 min. On the other hand, the PPO activity was
1 min enhanced by treatments with UV-C radiation for 20 and 40 min. UV-C
0.10
5 min treatment for 5 min had the lowest PPO activity. An increase in UV-C
dosages led to significant (p < 0.05) increases in PPO activities in
10 min
0.08 fresh- cut lotus roots within a range of 1.5 to 12 doses, which was also
20 min
reported in fresh-cut Chinese yam (Luo et al., 2015). Similar trend was
40 min
0.06 observed in PAL activity. The sample of UV-C treated for 1 min had no
effect on POD activity while the activity was inhibited by treatments
with UV-C radiation for 5–40 min. MDA is one of the products of cy-
0.04 tomembrane peroxidization, which is an important indicator that re-
flected the damage of the cell membrane (Hilz, Lille, Poutanen, Schols,
0.02 & Voragen, 2006). The trend was similar with PPO and PAL activities.
After treatments, sample of UV-C radiation for 5 min exhibited the
lowest MDA content after storage 6 days, while treatment of UV-C ra-
0.00
diation for 20 and 40 min showed high MDA content. The results in-
0 2 4 6 8
dicated that the high browning degree after UV-C treatment for 20 and
Storage time (days) 40 min was mainly generated by increasing the contact of enzyme and
Fig. 3. Effect of UV-C treatments on chromaticity L*, a*, and overall visual substrate through aggravating the damage of the cell, and promotion of
quality (ΔE). The results are presented as means ± standard deviations. PPO, PAL activities, though the POD activity was inhibited. Combined
with color results, the efficacy of UV-C treatment with appropriate in-
tensity to maintain light color of fresh-cut lotus root is most likely due
10 min displayed the lowest values. Overall the results of above, UV-C
to the effect on inhibiting the PPO, POD, PAL activities and the less
radiation for 5 and 10 min exhibited the best color quality of fresh-cut
damage degree of the cell.
lotus roots.

3.4. Effects of UV-C treatment on other physicochemical properties of fresh-

3.3. Effect of UV-C treatment on browning-related enzymes activities and
cell damage of fresh-cut lotus root
Browning is a complex reaction which involves several factors such
as substrate levels, enzyme activity, cell damage degree and so on (Teoh
et al., 2016). The PPO, POD are browning reaction-related enzymes,
and PAL is the primary enzyme that involved in the synthesis of
cut lotus root
Headspace gas composition (O2 and CO2) varied with the treatment
of UV-C radiation (Table 1). The CO2 concentration increased and the
O2 concentration decreased after UV-C treatment compared with the
control. On the contrary, the CO2 concentration of group treated with
UV-C declined and the O2 concentration of sample treated with UV-C

662
D. Wang et al. Food Chemistry 278 (2019) 659–664

15

POD activity [U/(min . g FW)]

60

PPO activity [U/(min . g FW)]

50 12

40
9

30
6
20

10
3

0 0
Control UV-C (1 min)UV-C (5 min)UV-C (10 min)
UV-C (20 min)
UV-C (40 min)
Control UV-C UV-C UV-C UV-C UV-C Control UV-C (1 min)UV-C
UV-C (5 min)UV-C
UV-C (10 min)
UV-C UV-C (20 min)
UV-C UV-CUV-C
(40 min)
Control
(1 min) (5 min) (10 min) (20 min) (40 min) (1 min) (5 min) (10 min) (20 min) (40 min)

30 0.8
PAL activity [U/(min . g FW)]

MDA content (nmol/g . FW)

25
0.6
20

15 0.4

10
0.2
5

0
Control UV-C (1 min)UV-C (5 min)UV-C (10 min)
UV-C (20 min)
UV-C (40 min)
0.0
Control UV-C UV-C UV-C UV-C UV-C Control UV-C (1 min)UV-C (5 min)UV-C (10 min)
Control UV-C UV-C UV-C UV-CUV-C
(20 min)
UV-CUV-C
(40 min)
(1 min) (5 min) (10 min) (20 min) (40 min)
(1 min) (5 min) (10 min) (20 min) (40 min)

Fig. 5. Effect of UV-C treatments on PPO, POD, PAL activities and MDA content of samples stored for 6 days. The results are presented as means ± standard
deviations.

increased which exhibited the obvious difference from the control Estrada, Robles-Burgueňo, & Troncoso-Rojas, 2006). The UV-C treat-
group after storage 6 days, indicating that the UV-C treatments en- ment enhanced the nutrient of fresh-cut lotus root by increasing the
hanced the respiration during storage time. total phenolic compounds, which exhibited the same results with pre-
The soluble solids content and hardness had no influence among all vious researches indicating that UV-C treatment was effective in in-
treatments in the initial phase of storage (Table 1). After storage for creasing total phenolic content of fruit and vegetables (Erkan et al.,
6 days, the soluble solids content and hardness showed a trend of de- 2008; Perkin-Veazie, Collins, & Howard, 2008).
cline over time. However, UV-C treatment groups and the control were
not significantly different from each other (Table 1).
The effect of UV-C treatment on total phenolic content in fresh-cut 4. Conclusions
lotus roots was shown in Table 1. The total phenolic content (Day 0)
was 5.15–5.33 mg/g FW, which had no significant difference among all In conclusion, the UV-C treatments at moderate intensity (1.5–3 kJ/
groups. After storage for 6 days, the samples treated by UV-C radiation m2) exhibited significantly inhibiting ability of browning degree of
for 5 min had the highest phenolic content though the PAL activity was fresh-cut lotus roots, which was attributed to lower PPO, POD, PAL
inhibited which induced less phenolic compounds synthesis, which was activities and less damage degree of the cell. Total phenolic content
because that the less phenolic compounds transformed to quinone increased while soluble solids content and hardness had no difference
compared with other treatments. The phenolic content was followed by compared to other treatments. The UV-C treatment at 1.5–3 kJ/m2
samples treated with UV-C radiation for 40 min, which exhibited a could enhance the quality of fresh-cut lotus roots. The results will be
stronger correlation between PAL activity and the phenolic content helpful for application of UV-C radiation on fresh-cut lotus roots pro-
than the control group. This phenomenon was served as a defense cessing.
mechanism (Teoh et al., 2016; Ruelas, Tiznado-Hernández, Sánchez-

Table 1
Effect of UV-C treatment on physicochemical properties of fresh cut lotus root.
Parameter Storage time (days) UV-C treatment for 0 min UV-C treatment for 5 min UV-C treatment for 40 min

c b
Headspace CO2 content (%) 0 1.3 ± 0.07 1.55 ± 0.07 1.75 ± 0.05 a
6 2.35 ± 0.21 a 1.3 ± 0.01c 1.8 ± 0.01b
Headspace O2 content (%) 0 18.6 ± 0.28 a 17.3 ± 0.27b 16.9 ± 0.28c
6 15.4 ± 0.28b 17.75 ± 0.07 a 17.8 ± 0.42 a
Soluble solids content (%) 0 6.75 ± 0.01 a 6.75 ± 0.01 a 6.7 ± 0.01 a
6 6.35 ± 0.02 a 6.55 ± 0.02 a 6.43 ± 0.01 a
Hardness (N) 0 14.45 ± 2.29 a 14.94 ± 2.79 a 14.86 ± 1.64 a
6 11.74 ± 2.88 a 11.32 ± 2.75 a 11.15 ± 2.24 a
Total phenolic content (mg GAE/g FW) 0 5.15 ± 0.2 a 5.24 ± 0.13 a 5.33 ± 0.18 a
6 5.66 ± 0.2b 6.43 ± 0.07 a 5.91 ± 0.13b

Note: Data are expressed as mean ± standard deviation of triplicate samples. Values in the same line sharing different letters expressed as significantly different
(p < 0.05).

663
D. Wang et al.
Conflict of interests
The authors declare no competing financial interest.
Acknowledgements
This work was supported by China Agriculture Research System
(CARS-23), Science and technology innovation ability construction
fund of Beijing Academy of Agriculture and Forestry Science, China
(KJCX20170205), and Efficient ecological agriculture innovation pro-
ject of taishan industry leading talent program in Shandong province,
China (LJNY201705).
Declaration of interests.
The authors declare that they have no known competing financial
interests or personal relationships that could have appeared to influ-
ence the work reported in this paper.
The authors declare the following financial interests/personal re-
lationships which may be considered as potential competing interests:
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