Protection of Discoloration of Sliced Edible Burdock(Arctium Lappa L)

Abstract

Edible Burdock remarkablly discolors after slicing or steeping. Discoloration was estimated by a colorimeter to indicate the results by CIE notation. Bleaching for 30min in water protected the burdock from discoloration, resulting in the slow decrease of Y(%). In addition, the change of x and y during steeping or soaking was also very low.