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《Hubei Agricultural Sciences》 2007-01
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Fresh-cut Lotus Root's Changes During Storage and Selection for Anti-browning Agents

LUO Jin-guo1,WANG Qing-zhang1,Zhang Xue-jie2,Hu Yan1,Li Jie1(1.The College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China; 2.Key Laboratory of Vegetable Genetics and Physiology,Ministry of Agriculture,Beijing 100081,China)  
Fresh-cut lotus root's changes of browning degree,SSC,activity of PPO,content of total phenols during storage after seven different treatments were studied.The best fomular for anti-browning agents was 0.2%citric acid +0.7%Vc+0.3%or 0.4% calcium chloride +0.2%sodium pyrophosphate.Fresh-cut lotus root under this treatment could be preserved up to 16 days at 5℃.
【Fund】: 农业部蔬菜遗传与生理重点开放实验室资助项目(2005-1)
【CateGory Index】: S645.1
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