The re suits showed that during storage, the WI value of lotus epidermis were decreased, but not much change in inner lotus root; Polyphenol oxidase activity and phenols content were both showed increased and then de creased; The fiber content of lotus ro
The re suits showed that during storage, the WI value of lotus epidermis were decreased, but not much change in inner lotus root; Polyphenol oxidase activity and phenols content were both showed increased and then de creased; The fiber content of lotus ro
结果表明：贮藏过程中表皮白度逐渐下降，但藕肉白度变化不大；多酚氧化酶活性和多酚含量变化均呈现出先上升后下降的趋势；纤维素含量对藕的脆度变化有一定的影响；综合白度变化、脆度和腐烂率等因素来考察，3个品种中以济南大卧龙品质最优。