摘要
以感官分析及水分、淀粉、维生素C的含量变化为指标,通过实验比较了莲藕在不同贮藏方法下贮藏效果的差异,结果表明真空包装冷藏法适于长期贮藏;水藏法、低温薄膜保藏法和护色低温保藏法适于短期贮藏。
The intention of this experiment is to compare the different hoarding result in different hoarding method. Analyzing with the sensory perception, containing of water, starch and vitamin C, through the comparison analysis from the deal variety of index sign. The method of vacuum-packed refrigerates fit to store in the long-term, store in the water,store in the low temperature with thin film and store in the low temperature in the protect liquid fit to store in the short date.
出处
《陕西科技大学学报（自然科学版）》
2006年第2期66-68,共3页
Journal of Shaanxi University of Science & Technology
关键词
莲藕
贮藏
褐变
lotus root
stores
browning
