| 鲜枣贮藏过程中维生素C含量变化规律的研究 |
| |
| 引用本文： | 王永勤,李建华,赵猛,冯津,王春生.鲜枣贮藏过程中维生素C含量变化规律的研究[J].华北农学报,2000,15(4):112-115. |
| |
| 作者姓名： | 王永勤 李建华 赵猛 冯津 王春生 |
| |
| 作者单位： | 1. 山西省农业科学院农产品贮藏保鲜研究所,山西,太原,030031;浙江大学,园艺系,浙江,杭州,310029
2. 山西省农业科学院农产品贮藏保鲜研究所,山西,太原,030031 |
| |
| 基金项目： | 山西省科技厅资助项目，961018， |
| |
| 摘 要： | 鲜枣贮藏过程中维生素Ｃ含量先下降，后略上升又下降；不同品种、不同成熟度、不同采后处理方法，对贮藏过程中维生素Ｃ含量变化规律的影响不同，速冻和热处理对Ｖｃ有破坏作用。脆果率高、贮藏效果好的处理维生素Ｃ含量也高，因此鲜枣贮藏过程中脆果率的高低可作为维生素Ｃ保存效果的指标。
|
| 关 键 词： | 鲜枣 贮藏 维生素C 含量变化 营养成分 |
| 修稿时间： | 1999-08-11 |
A Study on the Changing Law of Vitamin C in Fresh Jujube Fruit During Storage |
| |
| WANG Yong-qin,LI Jian-hua,ZHAO Meng,FENG Jin,WANG Chun-sheng.A Study on the Changing Law of Vitamin C in Fresh Jujube Fruit During Storage[J].Acta Agriculturae Boreali-Sinica,2000,15(4):112-115. |
| |
| Authors: | WANG Yong-qin LI Jian-hua ZHAO Meng FENG Jin WANG Chun-sheng |
| |
| Abstract: | The content of Vc in fresh jujube fruit decreased,then inceased slightly,finally decreased again during the storage,and that the Vc changing degree differs with different varieties,maturity and postharvest treatments.Results also showed that the higher the ratio of fresh jujube fruit and the better the storage effect is,the higher the Vc content is.It is suggested that the ratio of fresh jujube fruit be considered as a guideline of the Vc preserving effect. |
| |
| Keywords: | Fresh jujube fruit Storage Vitamin C |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
