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Influence of Several Chemicals to Control Browning on Storage of Husking Potato Segment

Wang Qingzhang; Shi Guorong; We Chengyin  
Husking potato segment was treated by sev-eral chemicals to control browning. Results showed that sul-phite sodium (300mg/L) inhibited significantly the activityof polyphenol oxidase in potato tissue and resulted in light-ening the browning. Its effect to control browning was thebest.The Vc reduced slightly.
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