The antioxidant ability of modified konjac glucomannan is better than that of the unmodified konjac powder.

改性后的魔芋多糖的抗氧化能力优于未改性的魔芋精粉。

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The results showed that modified konjac glucomannan can effectively extend the storage period of the fruit under room temperature, and meanwhile, maintain the quality and flavor of the fruit.

研究结果表明，常温下，改性魔芋葡甘聚糖能有效地延长猕猴桃的贮藏期，同时保持了果实较好的品质和风味。

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