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<p>This study aimed to investigate the effects of different freeze–thaw processes on the color, texture, microstructure and flavor of boiled lotus rhizome (BLR). Through physicochemical analysis of four varieties (Honghu lotus rhizome, HHLR; Miancheng lotus rhizome; No. 5 lotus rhizome; Maojie lotus rhizome) after boiling, HHLR was was the most suitable for cooking soups. Then, results revealed that compared with frozen storage at -20 ℃ (FS<sub>-20</sub>), frozen storage at -80 ℃ (FS<sub>-80</sub>) and LN was frozen and stored at -20 ℃ (LNFS<sub>-20</sub>) were beneficial to maintain the <i>L</i>* and <i>a</i>* values of lotus rhizome. Moreover, SEM results revealed surface microstructure of lotus rhizomes displayed significant collapse after treatment, while directly boiling in water (DB) can preserve the microstructural integrity compared with lotus rhizomes thawed at room temperature for 1&#xa0;h after boiling water (TB). GC-MS<sup>2</sup> results suggested the presence of 95 distinct flavor compounds, and the aldehydes content exhibited a slight reduction at FS<sub>-80</sub>-DB after 180 d storage, while significant increases were observed at FS<sub>-20</sub>-DB and LNFS<sub>-20</sub>-DB. Furthermore, the levels of flavor compounds of lotus rhizome by TB were lower compared to DB. PCA demonstrated that the predominant volatile compounds during freezing storage comprised aldehydes, alcohols, esters and alkanes. The volatile components of lotus rhizomes treated with FS<sub>-80</sub>-DB were similar to those of fresh lotus rhizomes after boiling. This research provides a reference for the storage of lotus rhizome and processing technology of lotus rhizome soup.</p>

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Comparison of quality attributes of different lotus rhizome cultivars and effect of distinct freezing and thawing techniques on the quality and flavor profile of lotus rhizome

  • 期刊论文

  • 发表日期：

    2025年6月4日

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  • Xianqiang Chen,
  • Lijuan Han,
  • Xiaoling Zeng,
  • Zhongyi Liu,
  • Zongyu Liu,
  • Siyang Li,
  • Fei Deng,
  • Jie Li,
  • Shoulei Yan

摘要

This study aimed to investigate the effects of different freeze–thaw processes on the color, texture, microstructure and flavor of boiled lotus rhizome (BLR). Through physicochemical analysis of four varieties (Honghu lotus rhizome, HHLR; Miancheng lotus rhizome; No. 5 lotus rhizome; Maojie lotus rhizome) after boiling, HHLR was was the most suitable for cooking soups. Then, results revealed that compared with frozen storage at -20 ℃ (FS-20), frozen storage at -80 ℃ (FS-80) and LN was frozen and stored at -20 ℃ (LNFS-20) were beneficial to maintain the L* and a* values of lotus rhizome. Moreover, SEM results revealed surface microstructure of lotus rhizomes displayed significant collapse after treatment, while directly boiling in water (DB) can preserve the microstructural integrity compared with lotus rhizomes thawed at room temperature for 1 h after boiling water (TB). GC-MS2 results suggested the presence of 95 distinct flavor compounds, and the aldehydes content exhibited a slight reduction at FS-80-DB after 180 d storage, while significant increases were observed at FS-20-DB and LNFS-20-DB. Furthermore, the levels of flavor compounds of lotus rhizome by TB were lower compared to DB. PCA demonstrated that the predominant volatile compounds during freezing storage comprised aldehydes, alcohols, esters and alkanes. The volatile components of lotus rhizomes treated with FS-80-DB were similar to those of fresh lotus rhizomes after boiling. This research provides a reference for the storage of lotus rhizome and processing technology of lotus rhizome soup.