| Abstract: In order to prolong the storage time of fresh products and seed stem, and promote artificial cultivation of Houttuynia cordata Thunb., three different fresh-keeping reagents (oxalic acid, sodium pyrosulfite and citric acid) were selected to study the effects on the sensory quality and nutritional quality of H. cordata Thunb. by single factor experiment and orthogonal experiment design, with distilled water as blank control. The results showed that oxalic acid, sodium pyrosulfite and citric acid could significantly promoted the maintenance of sensory quality of the root of H. cordata Thunb. after 7 days of storage, with browning rate ranged from 0% to 45%, while serious decomposed in the control treatment, which browning rate reached 65%. Oxalic acid had the most significant inhibitory effect on the browning of the H. cordata Thunb., sodium pyrosulfite could significantly inhibit the production of bad odor, and citric acid had the best effect on maintaining the stiffness of H. cordata Thunb.. When the treatment solution was the combination of oxalic acid of 50 mg/L, sodium pyrosulfite of 80 mg/L and citric acid of 350 mg/L, the weight loss rate of the H. cordata Thunb. was the lowest after 7 days of storage, the water retention effect was better, and the storage preservation effect was the best,
which could provide reference for the preservation of H. cordata Thunb.. |