THE ENZYMATIC ACTIVITY AND QUALITY CHANGES OF SOME FRUITS AND VEGETABLES AFTER BLANCHING

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THE ENZYMATIC ACTIVITY AND QUALITY CHANGES OF SOME FRUITS AND VEGETABLES AFTER BLANCHING
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The effects of blanching time on the activities of peroxidase and polyphenaloxidase and vitamin C content were studied. The optimal blanching times for conserving color and firmness of the products with the leost destruction of vitamin C were found to be:

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倪德秀杨尔宁. THE ENZYMATIC ACTIVITY AND QUALITY CHANGES OF SOME FRUITS AND VEGETABLES AFTER BLANCHING[J]. Jorunal of Huazhong Agricultural University,1991,10(2).

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