摘要
研究了不同储存条件(室温、冰箱4℃冷藏、保鲜膜冷藏和保鲜盒冷藏)和储存时间下白菜、黄瓜、芸豆和冬瓜Vc含量的变化。结果表明:无论是在室温还是在低温条件下,4种蔬菜中Vc含量均随储存时间的延长而减少;在相同的储存时间,低温条件下储存的蔬菜中Vc含量及其变化速率均明显低于室温条件下;3种低温处理,Vc的含量损失从小到大的顺序是保鲜盒冷藏、保鲜膜冷藏和冷藏;蔬菜中Vc含量及变化速率因蔬菜品种不同而存在显著差异。
The change of vitamin C content in cabbage,cucumber,kidney bean and winter melon were studied in the different storage conditions （room temperature, 4℃ refrigerator cold, cold preservation of film and preservation of box refi-igeradon）and storage time, the results showed that whether it was at room temperature or in cold conditions, the vitamin C content of 4 kinds vegetables decreased gradually with the extension of storage time ;under the same storage time, the vitamin C contents and its change speed in vegetables stored tnder lower temperature were both obviously lower than that stored under room temperature;with three low-temperature processing, the rate of decreased vitamin C content was the minimum under the preservation of box refrigeration frozen, followed by cold preservation of film and 4℃ refrigerator cold;the vitamin C contents and its change speed in vegetables were significantly different in different varieties of vegetables.
出处
《现代农业科技》
2009年第12期26-26,29,共2页
Modern Agricultural Science and Technology
关键词
蔬菜
VC
储存时间
储存温度
vegetables
vitamin C
storage time
storage temperature
