摘要
本实验主要比较莲藕在不同贮藏方法下贮藏效果的差异，以感官分析水分、淀粉及维生素c的含量变化为指标，经比较分析得出：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 and 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.
关键词
莲藕
贮藏
褐变
保健
lotus root
storage
browning
health care
