The effects of different temperatures on the storage characteristics of lotus (Nelumbo nucifera G.) root.
Food Chem
; 348: 129109, 2021 Jun 30.
Article
em En
| MEDLINE
| ID: mdl-33524694
ABSTRACT
Lotus root (Nelumbo nucifera G.) is a high economic value crop in the world. In this study, the storage characteristics (color, sensory, texture, and fatty acids) of lotus root ("Elian No.5â³) were evaluated at different harvest periods (September 2018, October 2018, November 2018, December 2018, and January 2019). Moreover, the storage characteristics were evaluated after the short- term and long-term storage of lotus root at 4 °C and 20 °C. The hardness of lotus root significantly decreased at both temperatures (4 °C and 20 °C) during the first 3 days of storage. In contrast, the decrease in hardness delayed at 4 °C (beyond 3 days of storage). Further, genes related to hardness at different storage temperatures were identified using the RNA-seq and qRT-PCR. The results of this study provide a reference for lotus root storage and a basis for the molecular breeding of longterm-storable lotus root.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Temperatura
/
Nelumbo
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Armazenamento de Alimentos
/
Lotus
Tipo de estudo:
Prognostic_studies
Idioma:
En
Ano de publicação:
2021
Tipo de documento:
Article