不同储存方式对猕猴桃维生素C含量的影响

以探讨不同储存方式对猕猴桃维生素C（Vc）含量的影响为目的,采用2,6-二氯靛酚滴定法测定不同储存方式下猕猴桃维生素C含量的变化。结果显示,3种储存方式下,猕猴桃Vc含量及保存率随储藏时间的增加均呈下降趋势,低温储存对猕猴桃Vc含量和保存率的影响最小,干制对猕猴桃Vc含量及保存率的影响最大,猕猴桃应尽量选择鲜食。

The influence of different storage methods to vitamin C content in kiwi fruit

To investigate the effect of different storage ways on vitamin C（Vc） content in kiwifruit, 2, 6-dichloro-indophenol titration method was adopted to determine the changes of vitamin C content under different storage ways. The results indicated that in different conditions Vc content and preserving rate decreased with the increase of the storage time. Low temperature storage had minimal impact on kiwi Vc content and preservation rate, while rying method had maximal impact. So we should eat the fresh kiwifruit.