不同储存条件对蔬菜中Vc含量的影响

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。

Effects of Different Storage Conditions on the Content of Vitamin C in Vegetables

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 refrigeration)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 under 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.