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本试验以各种蔬菜：菠菜、芹菜、花菜、芦笋、土豆、大头菜、蒜苗中的过氧化物酶活性为研究对象：在不同温度下进行烫漂处理后其ＰＯＤ活力具有再生现象，于是确定在９５°Ｃ下烫漂得到不同蔬菜的最佳烫漂时间分别为菠菜１ｍｉｎ，蒜苗２．５ｍｉｎ，芹菜３ｍｉｎ，芦笋４ｍｉｎ，青菜１．５ｍｉｎ，大头菜１．５ｍｉｎ，花菜２．５ｍｉｎ，土豆３ｍｉｎ；还进一步比较研究了添加柠檬酸、Ｎａ＿２ＣＯ＿３、ＣｕＳＯ＿４等化学药品对蔬菜烫漂处理中ＰＯＤ活性的影响，结果用适宜浓度的Ｎａ＿２ＣＯ＿３（１０￣（－５）Ｍ）或ＣｕＳＯ＿４（４．０×１０￣（－４）Ｍ）溶液烫漂处理具有护色和杀酶的协同效果。
In this experiment, the peroxidase activity of various vegetables: spinach, celery, cauliflower, asparagus, potatoes, kohlrabi and garlic were studied as the object of study: POD activity after regeneration at different temperatures has a regeneration phenomenon, The optimum blanching time of blanching at 95 ° C was 1min for spinach, 2.5min for garlic, 3min for celery, 4min for asparagus, 1.5min for vegetable, 1.5min for kohlrabi, 2.5min for cauliflower and 3min for potatoes The effects of adding citric acid, Na_2CO_3, CuSO_4 and other chemicals on the activity of POD in vegetable scouring treatment were further studied. The results showed that POD activity in vegetable scouring treatment with appropriate concentration of Na_2CO_3 (10 ~ (-5) M) or CuSO_4 (4.0 × 10 ~ -4) M) Solution blanching treatment with a synergistic effect of color protection and kill enzymes.