Authors Ali, S., Anjum, M. A., Nawaz, A., Naz, S., Hussain, S., Ejaz, S., et al.
Lotus root is an aquatic rhizome vegetable. The fresh-cut slices of lotus roots are prone to post-cut enzymatic browning and quality deterioration during postharvest storage. Browning induced loss of visual quality and microbial infestations are the leading constraints in extending storage and/or shelf life of lotus root slices. Surface browning results in loss of characteristic color eventually leading to significant reduction in market potential and visual quality. However, quality deterioration and development of browning could be delayed with some suitable postharvest treatments. So, the effect of Ascorbic Acid and Aloe vera gel-based coating was investigated for quality conservation of lotus root slices. The findings of the current work are of global importance in reducing browning and conserving visual quality of lotus root slices and fresh-cut produce in general. combined application of Ascorbic Acid and Aloe vera gel coating delayed surface browning, reduced increase in relative electrolyte leakage (REL) and showed higher overall visual quality (OVQ). Similarly, Ascorbic Acid and Aloe vera gel combined treatment reduced superoxide anion ( O 2 – · ) and hydrogen peroxide (H2 O2 ) production and malondialdehyde (MDA) content, and suppressed peroxidase (POD) and polyphenol oxidase (PPO) activities. In addition, AA and AVG treatment conserved higher Ascorbic Acid content, ascorbate peroxidase (APX), superoxide dismutase (SOD) and catalase (CAT) enzymes activities along with higher total phenolics and radical scavenging activity. In conclusion, the combined application of Ascorbic Acid and Aloe vera coating could be an appropriate treatment to delay surface browning and quality loss of lotus root slices
