In dem Artikel wird gezeigt, dass es möglich ist, Lotus-Wurzeln mit Chlordioxidwasser zu behandeln, um die Bräunung zu minimieren oder zu verhindern.
Die Ergebnisse sind vielversprechend.
Es ist nicht ganz klar, ob hier Stabilisierte Chlordioxidlösungen oder  Chlordioxidlösungen benutzt werden. Solte es sich um Stabilisiertes Chlordioxid handeln, das als Chlordioxid bezeichnet wird, dann  können  die Konzentrationen der Chlordioxid-Lösungen um den Faktor 50 bis 85 verringert werden.
Für derartige Versuche eignen sich die Produkte von TwinOxide Int. BV ( www.twinoxide.com)

Dr.-Ing.Wolfgang Storch


http://www.sciencedirect.com/science/article/pii/S0023643808002016

Effects of aqueous chlorine dioxide treatment on browning of fresh-cut lotus root

Abstract

Effect of aqueous chlorine dioxide (ClO₂) treatment on browning of fresh-cut lotus root (FLR) was investigated to explore the feasibility to apply ClO₂ for browning inhibition of fresh-cut products. Cut lotus roots were treated in ClO₂ solutions at different concentrations (10, 50 and 100 mg/l) for different time (5, 10 and 15 min), followed by chilled storage for 8–10 days at 4 °C. Color parameters (L^∗, a^∗ and b^∗), polyphenol oxidase (PPO) activity and overall visual quality (OVQ) were measured at one-day interval during storage. Results showed that higher ClO₂ concentration and longer treatment time can provide better inhibitory effects on the browning of FLR. ClO₂ concentration, treatment time and storage time were three significant factors (P < 0.05) and some significant interactions were observed. PPO activities were largely inhibited by 100 mg/l ClO₂ treatment for 10 min. The 100 mg/l ClO₂ treatment maintained high OVQ scores during 10-day storage; while 50 mg/l ClO₂ treatment was acceptable for maintaining OVQ during 4-day storage. ClO₂ treatment was demonstrated to be a promising alternative approach to control browning and improve OVQ of FLR.

http://www.nutrition-and-you.com/lotus-root.html

Lotus root nutrition facts

Crunchy, delicate flavored, lotus root is an edible rhizome (root) of lotus plant. Since ancient times, lotus plant has been held in high esteem in the oriental regions, especially in Chinese and Japanese cultures. Almost all the parts of the plant: root, young flower stalks, and seeds are being employed in the cuisine.

Lotus is an herbaceous, perennial aquatic plant belonging to Nelumbonaceae family. Scientific name:Nelumbo nucifera. The root is popular as renkon in the Japan.

Lotus root is grown as annual root vegetable crop in customized ponds. Although lotus can be raised from seeds, commercially, its rhizomes with meristems (growing points) are preferred for implantation since it take overall less time for crop production. Rhizome formation in the plant usually coincides with the appearance of large floating leaves on the surface of water about 5-6 months after its plantation.

The rhizomes grow in the swampy underwater environments. They are actually modified tubers, storing energy in the form of starch. The rhizome develops into sausage-like three to five jointed nodes of about 2-4 feet length. Each rhizome segment features smooth, grey-white color and measures about 10-20 cm in length, 6-10 cm in diameter. Internally, the root has white, crunchy flesh with mild sweet, water chestnut like flavor. Its cut sections reveal visually appealing display of symmetrically arranged air canals (holes) traversing along the length of the root.

The lotus fruit is an enlarged receptacle akin to sunflower head wherein numerous edible seeds embedded in its head.

Health benefits of Lotus root

• Lotus root is one of the moderate calorie root vegetables. 100 g root-stem provides about 74 calories. Nevertheless, it composed of several health benefiting phyto-nutrients, minerals, and vitamins.
• Lotus rhizome is very good source dietary fiber; 100 g flesh provides 4.9 g or 13% of daily-requirement of fiber. The fiber, together with slow digesting complex carbohydrates in the root help reduce blood cholesterol, sugar, body weight and constipation conditions.
• Lotus root is one of the excellent sources of vitamin C. 100 g root provides 44 mg or 73% of daily-recommended values. Vitamin C is a powerful water soluble anti-oxidant. It is required for the collagen synthesis inside the human body. Collagen is the main structural protein inside the body, required for maintaining integrity of blood vessels, skin, organs, and bones. Regular consumption of foods rich in vitamin C helps the body protect from scurvy, develop resistance against viral infections, boosting of immunity, wound healing and to scavenge cancer causing harmful free radicals from the body.
• In addition, the root contains moderate levels of some of valuable B-complex group of vitamins such aspyridoxine (vitamin B-6), folates, niacin, riboflavin, pantothenic acid, and thiamin. Pyridoxine (vitamin B-6) acts as a coenzyme in the neuro-chemical synthesis in the brain which influences mood. Adequate pyridoxine levels help control nervous irritability, headache, and tension. It also cuts heart-attack risk by controlling harmful homocysteine levels in the blood.
• Further, the root provides healthy amounts of some important minerals like copper, iron, zinc, magnesium, and manganese. Copper is a cofactor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as cofactors for this enzyme are manganese and zinc). Along with iron, it is also required in the production of red blood cells.
• Crunchy, neutral yet delicate flavor of root lotus is because of its optimum electrolyte balance. It composes agreeable ratio of sodium to potassium at the value 1:4. While sodium gives sweet taste to the root, potassium acts to counter negative effects of sodium by regulating heart rate and blood pressure.
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http://www.naturespride.eu/our-products/product-detail/lotus-root/

Lotus root

The peel is reddish Brown. The interior has many holes and is white. The texture is slightly crunchy, and mildly sweet.

Preparation

Preparation of the lotus root involves removing the peeling to reveal the white interior. Often, the root can be sliced or cut into sections for use in different types of recipes. When eaten raw, sections of lotus root can be used with dips or eaten alone, much in the same manner as celery or carrot sticks.

Consumption

Lotus root can be used raw or cooked. It is commonly consumed as a snack or filled. The lotus root also works well in salads, soups, stews, and as a steamed side dish.

When to eat

Select a lotus root that has a firm texture, appears to be plump and juicy, and does not have soft spots. The older the root, the darker it is. Lotus root should be kept in the refrigerator and prepared within a week of purchase.

Did you know?

• From ancient times the lotus has been a divine symbol in Asian traditions representing sexual purity, a virtue.
• In Buddhist iconography, Buddha is often represented on a pink lotus. In Buddhist symbolism, the lotus represents purity of the body, speech, and mind.