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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 |
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Abstract 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.
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Received: 01 January 1900
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