Study on the browning and structure properties of fresh-cut Chinese water chestnut (Eleocharis tuberosa)

Abstract

In this paper, the microstructure, water properties and browning control of Chinese water chestnut (CWC) after harvest were studied. Results showed that the tuber cell contained a large number of starch granules (5-10 μm for each one). The water-holding capacity of tuber cell was weak and T2 relaxation time was 28.5-75.6 ms. Sucrose was the main sugar component in Chinese water chestnut, which account for 84.8% of total sugar. In addition, potassium sorbate, green tea polyphenol and chitosan decreased the browning of fresh-cut CWC compared with the other anti-browning agents such as acetic acid, citric acid, oxalic acid, vitamin C and thyme oil. Moreover, chitosan coating combined with potassium sorbate and green tea polyphenol delayed weight loss and decay of fresh-cut tubers, also maintained a higher soluble solids and ascorbic acid content. The study provided an alternative method for controlling CWC browning, which would be helpful for the application of anti-browning agents in CWC processing.