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《Journal of Huazhong Agricultural University》 2008-02
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Influence of Ice-Temperature Storage on Lotus Root

HUANG Li-gang LI Hui-na ZHANG Liang WANG Qing-zhang(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)  
This experiment contrasts the qualition of lotus root(Nelumbo nucifera Gaertn)under the ice-temperature and the cold storage conditions,by measuring the changes of the browing degree,the activity of PPO,the content of total phenols,and of water,reducing sugar,and protein.The lotus roots' ice temperature is-1.7 ℃.Under the ice-temperature condition,the lotus roots' browing degree changed slowly,and the extent was lower than that cold of storange.The changes of PPO,content of total phenols,content of water proved that,under the ice-temperature condition,complex pigment in the lotus root was fewer than that cold of storage;as for change of reducing sugar and protein,ice-tempreture was similar to cold storage.The results show that the changes of physical and chemical characters during ice-temperarure preservarion were small,even there was not any district difference in flavor between the tested and the fresh lotus root.
【Fund】: 湖北省“十一五”重大科技攻关项目(2006AA204A01)资助
【CateGory Index】: TS255.3
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