本文对乳糖在脱水蔬菜和水产品中应用时，在保持产品的色泽、改善产品质地和风味、延长产品保质期、降低脱水蔬菜返霜现象的发生等方面的作用进行了分析。
The paper analyses the effect of lactose on colors, flavor, extending the produces shelf life, and lowering the chance of returned frost when lactose is applied in dehydrated vegetable and sea foods.
由于脱水率很高，无须添加防腐剂，在常温下保质期可超过5年。
Due to high dehydration rate, the lyophiled mango powder requires no preservative and can be stored for more than 5 years at normal temperature.
群体光合性能增强，籽粒灌浆速率高，成熟期脱水速度快，增产效果显著。
When photosynthesis potential of population, grain filling rate and dehydration speed in mature period were improved, the increasing of yield would be significant.
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