1、莲藕英语：Lotus root，英 [ˈləʊtəs ruːt] 美 [ˈloʊtəs ruːt]。
2、鲜切莲藕在贮藏期间TP、FP和儿茶酚的量先上升后下降；The amount of TP, FP and catechol in fresh cut lotus root slices during storage period increased initially and decreased afterwards.
3、DSC分析发现藕丝的玻璃化转变温度在43℃左右，而红外光谱则显示藕纤维主要含多糖物质。DSC result indicated that lotus root fiber has a glass transform temperature at about 43 ℃, and FTIR spectrum showed this natural fiber is rich in polysaccharides.