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《Farm Products Processing》 2015-05
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Quality Changes of Fresh Cut Lotus Root during Modified Atmosphere Packaging Storage

YU Jingfen;LING Jian'gang;CHEN Shuying;SHANG Haitao;KANG Mengli;Agricultural Process Institute,Ningbo Institute of Agricultural Sciences;  
Through the study of fresh cut lotus root effect of storage at different temperatures and citric acid color protecting effect of fresh cut lotus root storage found at 4 ℃ under the condition of the sensory browning slower,can effectively reduce the activity of PPO enzyme. Citric acid color protecting effect is obvious,the color protection 30 min is better,followed by color protecting 20 min,then 10 min.
【Fund】: 宁波市重大科技攻关项目(2011C11018);; 鄞州区科技局攻关项目(2011111)
【CateGory Index】: TS255.3
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