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《Food Science and Technology》 2007-05
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Controlling and its mechanism on the browning and softening of the lotus sprout

LIU Yu-die,ZHANG Chang-feng,GAO Meng-xiang,WU Guang-xu(College of Life Sciences,Yangtze University,Jingzhou 434025)  
Being treated with different combinations of browning inhibitors and crisp-keeping agents,the lotus sprouts were packed with low density polyethylene(LDPE) vacuum films,then stored at 8℃.The result showed that:(1)the best combinations of browning inhibitors selected were 0.20%EDTA+0.2%Vc.(2)the best crisp-keeping agents were 1%Na alginic acid for 30min and then 0.4% CaCl2 for 30min.(3)the activity of PPO is correlative with the variation of browning degree,as it first increased and then decreased gradually,though the browning degree(BD) increased rapidly.
【Fund】: 湖北省教育厅资助项目(B200612007);; 长江大学团委大学生科技创新项目(20060523)
【CateGory Index】: TS255.3
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