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《Journal of Anhui Technical Teachers College》 2005-04
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The Browning and Changes of the Enzymes Activity Related to Enzymatic Browning in Fresh-cut Sagittaria Trifolia During Storage

DU Chuan-lai~(1,2) ,YU Zhi-fang~2 ,WANG Jia-hong~2 , ZHOU Xian~2 (1. Nanjing Agriculture University,Nanjing 210095,China;2. Anhui Scence and Technology University,Fengyang 233100,China)  
The color equation and changes of the enzymes activity related to enzymatic browning including the PPO, POD and PAL in fresh-cut Sagittaria Trifolia during storage were studied. The results showed that the browning degree increased continuously during storage, PPO activity increased in the first nine days and then decreased,while POD activity increased in the first three days and the sixth day to the ninth day , POD activity is very high and the change is significant, while PAL activity changes at a rule. It indicates that PPO, POD and PAL affect enzymatic browning of Sagittaria Trifolia collectively.
【CateGory Index】: S645.9
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