摘要
研究了不同温度、不同莲藕状态、不同褐变抑制剂处理对莲藕褐变度及多酚氧化酶活性的影响。实验结果表明，低温、节藕、抗坏血酸（０．２５％）＋柠檬酸（０．２％）和ＮａＨＳＯ３（０．０５％）＋柠檬酸（０．２％），莲藕褐变最轻。
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.
出处
《中国蔬菜》
北大核心
1997年第3期4-6,共3页
China Vegetables
关键词
莲藕
贮藏
褐变(度)
多酚氧化酶
Lotus rhizome, Storage, Browning degree, Polyphenoloxidase activity
