| 几种防褐变剂对去皮切片马铃薯贮藏的影响 |
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| 引用本文： | 王清章 史国荣. 几种防褐变剂对去皮切片马铃薯贮藏的影响[J]. 长江蔬菜, 1998, 0(11): 25-26 |
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| 作者姓名： | 王清章 史国荣 |
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| 作者单位： | 华中农业大学!430070 |
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| 摘 要： | 几种防褐变剂对去皮切片马铃薯的贮藏试验表明，采用３００ｍｇ／Ｌ的亚硫酸钠液处理，能有效抑制马铃薯组织中多酚氧化酶的活性，防褐变效果佳，维生素Ｃ损失少。
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| 关 键 词： | 马铃薯 贮藏 多酚氧化酶 褐变 |
Influence of Several Chemicals to Control Browning on Storage of Husking Potato Segment |
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| Wang Qingzhang, Shi Guorong, We Chengyin. Influence of Several Chemicals to Control Browning on Storage of Husking Potato Segment[J]. Journal of Changjiang Vegetables, 1998, 0(11): 25-26 |
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| Authors: | Wang Qingzhang Shi Guorong We Chengyin |
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| Affiliation: | Wang Qingzhang; Shi Guorong; We Chengyin |
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| Abstract: | Husking potato segment was treated by sev-eral chemicals to control browning. Results showed that sul-phite sodium (300mg/L) inhibited significantly the activityof polyphenol oxidase in potato tissue and resulted in light-ening the browning. Its effect to control browning was thebest.The Vc reduced slightly. |
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| Keywords: | Potato Storage Polyphenol oxidase Control browning |
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