Through the analysis of the residual activity of peroxidase, chromatic aberration, shear intensity and shear power, the effect of different blanching time on the peroxidase, surface color and texture was studied.

• 通过对过氧化物酶的残留酶活、色差、剪切强度和剪切功的分析,研究了热烫时间和储藏温度对蒲菜的过氧化物酶、色泽和质构的影响。