| 板栗成分在液膜贮藏保鲜期间的变化 |
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| 引用本文： | 李文忠,刘恒烈.板栗成分在液膜贮藏保鲜期间的变化[J].安徽农业大学学报,1993,20(4):338-343. |
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| 作者姓名： | 李文忠 刘恒烈 |
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| 作者单位： | 安徽农业大学基础部
(李文忠，刘恒烈，蔡永立，战广琴，葛惠民)，安徽农业大学基础部(蔡永萍) |
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| 摘 要： | 板栗在液膜贮藏保鲜期间,总糖含量明显减少,但减少速率较小;还原糖含量显著波动,在一定的水平上呈动态平衡;可溶性蛋白含量有一定变化,在狭小的范围内处在动态平衡;维生素C的损失较少;不同液膜处理的板栗,其过氧化物酶活性变化的趋势有较大差异。
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| 关 键 词： | 板栗 液膜贮藏 保鲜 糖 |
Component Change Analysis of Chestnuts in the Liquid Film for Fresh Keeping |
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| Li Wenzhong,Liu Henglie,Cai Yongli,Zhan Guangqin,Ge Huimin,Cai Yongping.Component Change Analysis of Chestnuts in the Liquid Film for Fresh Keeping[J].Journal of Anhui Agricultural University,1993,20(4):338-343. |
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| Authors: | Li Wenzhong Liu Henglie Cai Yongli Zhan Guangqin Ge Huimin Cai Yongping |
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| Institution: | Li Wenzhong;Liu Henglie;Cai Yongli;Zhan Guangqin;Ge Huimin;Cai Yongping Department of Fundamental Sciences |
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| Abstract: | Component change of stored chestnuts in liquid film was analysed in the present study. Theresults showed that content of total carbohydrate decreased with shelf life during successfulstorage, whilst content of reducing sugars fluctuated obviously. Content of soluble proteindecreased slinghtly in stored chestnuts, In addition, content of vitamin C was determined at 12-26 mg per 100g after the storage. Change of peroxidase activity in chestnuts varied greatly withthe treatment of different liquid films during storage. |
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| Keywords: | Carbohydrates Reducing sugars Soluble protein |
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