Study on the changes of browning degree and polyphenol oxidase activity of potato during storage

作者：巩慧玲; 赵萍; 袁惠君; 冯再平; GONG Hui-ling; ZHAO Ping; YUAN Hui-jun; FENG Zai-ping

来源：食品工业科技, 2009, 30(11).

• potato
• storage
• browning degree
• polyphenol oxidase activity

The browning degree and polyphenol oxidase activity of ten potato varieties during storage were determined.The results showed that the changes of browning degree and polyphenol oxidase activity of different potatoes were significant during storage, except Weishu NO 8. There existed medium correlation (correlation coefficient r =0.736) between browning degree and polyphenol oxidase activity although different potato varieties existed different variation during storage.

• 出版日期2009
• 单位兰州理工大学