| 速冻保鲜处理对甜玉米营养品质特性的影响 |
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| 引用本文： | 王玉兰,乔春贵.速冻保鲜处理对甜玉米营养品质特性的影响[J].吉林农业大学学报,1994,16(4):117-120. |
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| 作者姓名： | 王玉兰 乔春贵 |
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| 作者单位： | 吉林农业大学农学系 |
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| 摘 要： | 采用对比分析法测定普通玉米、甜玉米完熟果穗、鲜穗和速冻保鲜果穗的主要感官品质和营养品质成分，以探讨速冻保鲜处理对甜玉米品质的影响。结果表明，速冻保鲜处理后甜玉米的ＶＣ含量，含糖量以及赖氮酸，色酸等主要氨基酸含量稍有降低，基本上与鲜果穗相近，感官品质也符合要求。
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| 关 键 词： | 甜玉米 保鲜 贮藏 营养成分 |
Effect of Quick-freezed Fresh-keeping Treatment on Nutritional quality performance of Sweetcorn Ears |
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| Wang Yulan et al..Effect of Quick-freezed Fresh-keeping Treatment on Nutritional quality performance of Sweetcorn Ears[J].Journal of Jilin Agricultural University,1994,16(4):117-120. |
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| Authors: | Wang Yulan |
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| Abstract: | Using analogical analysis method determine the effect of quack-freezed fresh-keeping technique on the quality of sweetcorn ears. Results showed that the contents of Vc,Sugar and tryptphan declined only slightly of fresh-kept sweetcorn ears,similar to those of the fresh-harvested sweetcorn ears. |
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| Keywords: | Sweetcorn Fresh-keeping Nutritional ingredients |
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