Prolonging Shelf-Life of Chinese Water Chestnut by Sodium Alginate

Prolonging shelf-life of fresh-cut Chinese Water Chestnut (CWC) by sodium alginate based on L-Cysteine (L-Cys) was investigated. Browning degree, eating quality and Visible Mold Time (VMT) were evaluated as sensory indexes of shelf-life of fresh-cut CWC. Color difference (ΔE) and Total Soluble Solid (TSS) were evaluated as physicochemical indexes of shelf-life of fresh-cut CWC. The optimal method of prolonging shelf-life of fresh-cut CWC was as follows: 24 pieces of fresh-cut CWC were treated for 45 min by 400 ml 0.4% L-Cys and 0.6% sodium alginate blending solution and stored at 4ºC. Shelf-life of fresh-cut CWC treated by the optimal method was longer 10 d than that of fresh-cut CWC treated by L-Cys only. Sodium alginate crosslinked by CaCl2 shortened shelf-life of fresh-cut CWC. Sodium alginate plasticized by glycerin almost had no effect on shelf-life of fresh-cut CWC.