Data of Flavane-3, 4-diol

yellowing was the main reason for the deterioration of edible quality of fresh cut water chestnut. Our data suggested that flavane-3, 4-diol could inhibit the yellowing of fresh cut water chestnuts. Three parallel measurements were used to measure each index for each sample in this study. Six preservation boxes were used in each parallel measurement. All data were reported as mean ± standard deviation (n = 3, each parallel trial used 6 preservation boxes). Tukey test at p < 0.05 was conducted with Origin 8.5. There were 8 evaluation indexes, such as yellowing degree, eriodictyol concentration, naringenin concentration, polyphenol oxidase activity, peroxidase activity, phenylalanine lyase activity, number of thermophilic bacteria colonies, number of yeasts and molds colonies. There were 4 kinds of samples, such as the controls and the FCWCs treated by 0.4, 0.8, and 1.2 % flavane-3, 4-diol.The data of yellowing degree were acquired by a portable colorimeter. The data of eriodictyol and naringenin concentrations were acquired by a highly performance liquid chromatography. The data of polyphenol oxidase, peroxidase, and phenylalanine lyase activities were acquired by a spectrophotometer. The data of microorganisms were acquired by a sterile paddle mixer. The data of the suppression type of flavane-3, 4-diol were acquired by a spectrophotometer.