几种防褐变剂对去皮切片马铃薯贮藏的影响  

Influence of Several Chemicals to Control Browning on Storage of Husking Potato Segment

作　　者：王清章[1] 史国荣[1] 魏承银 

机构地区：[1]华中农业大学,430070

出　　处：《长江蔬菜》1998年第11期25-26,共2页Journal of Changjiang Vegetables

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。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.

关 键 词：马铃薯 贮藏 多酚氧化酶 褐变 

分 类 号：S532.093[农业科学—作物学]