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1.0.2%柠檬酸+0.7%维生素C+3%～4%氯化钙+0.2%焦磷酸钠的组合,可以有效抑制鲜切莲藕的褐变,在5℃下,货架期可达16天。——华中农业大学食品科技
The combination of 1.0.2% citric acid + 0.7% vitamin C + 3% ~ 4% calcium chloride + 0.2% sodium pyrophosphate can effectively inhibit the browning of freshly cut lotus root, and the shelf life can reach 16 days at 5 ° C . Food Science and Technology of Huazhong Agricultural University