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Influence of blanching or chemical treatments on the color of quick frozen litchi

LIN Zhi-min, ZHENG Wen-hui (College of Qiaoxing Light Industry, Fuzhou University, Fuzhou, Fujian 350002, China)  
The activity of polyphenoloxidase in the rind and pulp of litchi after different treatments was measured. Then the methods of blanching or chemical treatments for quick frozen litchi were evaluated and optimized based on measured results. Experimental results indicated that properly prolonging the time of blanching might significantly improve the color of quick frozen litchi.
【CateGory Index】: TS255
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