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《CHINA VEGETABLES》 1997-03
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Study on Browning Degree (B. D) and Polyphenoloxidase (P. P. O) Activity of Lotus Rhizome during the Storage

Wang Qingzhang,Liu Huaichao,Sun Jie(Department of Food Sciences and Technology Huazhong Agriculture University,Wuhan 430070)  
Effects of different conditions of lotus rhizome states,inhibitor and temperature on lotus rhizome's B. D. and P. P. O. activity were investigated. Results show that B. D. of lotus rhizome was the lowest under the conditions of low temperature,lotus rhizome with ends cut,0.25% (w/v) ascorbic acid or 0.05% (w/v) sodium sulfite mixed with 0.2% (w/v) citric acid. The P. P. O. activity was weakened with the storage time.
【CateGory Index】: S609.3
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