【摘要】 本文探讨了影响马铃薯中多酚氧化酶活性的 pH值、温度等有关因素 ,筛选了以亚硫酸钠、硼酸、抗坏血酸、氯化钙为主的护色剂 ,提出了抑制马铃薯褐变的措施更多还原

【Abstract】 The factors of affecting polyphenol oxidase activity of potato,including pH,temperature,et all.,was studied in this paper.The methods of controlling potato’s browning had been taken out by using color fixative,such as sodium sulphite,biric acid,ascorbic acid,calcium chloride.更多还原