Effects of Different Fresh-keeping Agentson on Quality and Antioxidant Activity of Lanzhou Lily Bulb Slices during Storage at 4 ℃

In order to effectively solve the problem of preservation of Lanzhou lily bulbs in production practice, the effects of three different green fresh-keeping agents on quality and antioxidant activity of Lanzhou lily bulb slices during storage at low temperature were investigated. The fresh and intact Lanzhou lily bulbs were stripped, weighed and grouped, and then soaked the grouped slices in distilled water, 0.5 mmol/L salicylicacid solution, 6 mg/L chlorine dioxide solution, and 1% chitosan solution for 10 min respectively. Removed the scales and dried their surface moisture naturally, and then stored them at 4℃ for 15 days. The results showed that, the three preservatives improved the total phenolic (the end of storage was 33.44%, 27.36%, 11.46% higher than the control), total flavonoid contents (the end of storage was 34.52%, 27.56%, 8.57% higher than the control), DPPH free radical scavenging rates (the end of storage was 36.23%, 38.90%, 9.88% higher than the control) and total antioxidant capacity (the end of storage was 43.71%, 38.46%, 7.31% higher than the control), inhibited their browning (the end of storage was 4.61%, 10.86%, 0.45% higher than the control), accumulation of malondialdehyde (the end of storage was 11.33%, 28.00%, 1.07% higher than the control), and decline of V_C contents (the end of storage was 24.62%, 23.83%, 4.54% higher than the control) of Lanzhou lily bulb slices to a certain extent compared with the distilled water control treatment, among which, the treatment of chlorine dioxide and salicylic acid were more effective than chitosan. A single preservative treatment of chlorine dioxide and salicylic acid could maintain the quality of Lanzhou lily bulb slices and increase its antioxidant activity.