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糯玉米鲜果穗采收后鲜籽粒Vc含量变化的研究
引用本文:宋天月,王鹏文,孙瑞. 糯玉米鲜果穗采收后鲜籽粒Vc含量变化的研究[J]. 天津农学院学报, 2013, 0(3): 22-25
作者姓名:宋天月  王鹏文  孙瑞
作者单位:1. 天津农学院农学系,天津,300384
2. 天津滨城龙达集团有限公司,天津,300450
基金项目:天津市科委资助项目“专用鲜食糯玉米新品种选育及其产业化研究”
摘    要:维生素C(Vc)又叫抗坏血酸,是鲜食糯玉米及其加工品中非常重要的营养指标。本文研究了4个糯玉米品种鲜果穗采后籽粒中Vc在4种不同贮藏处理条件下的变化情况,结果表明,鲜籽粒中Vc含量受温度影响很大,受苞叶影响不大。

关 键 词:鲜食糯玉米  鲜籽粒  Vc含量

Study on Changes of VC Content in Fresh Kernel of Post-harvest Fresh Ears of Waxy Corn
SONG Tian-yue , WANG Peng-wen , SUN Rui. Study on Changes of VC Content in Fresh Kernel of Post-harvest Fresh Ears of Waxy Corn[J]. Journal of Tianjin Agricultural University, 2013, 0(3): 22-25
Authors:SONG Tian-yue    WANG Peng-wen    SUN Rui
Affiliation:1. Department of Agronomy, Tianjin Agricultural University, Tianjin 300384, China; 2. Tianjin Seaport Longda Group Co., Ltd, Tianjin 300450, China)
Abstract:Vitamin C (Vc) is also called ascorbic acid. Vc content is a very important nutritional index for fresh waxy corn and its processed products. In this paper, the changes of Vc content in fresh kernel of post-harvest fresh ears of four waxy corn varieties under four storage conditions were studied. The results show that the storage temperatre had a significant impact on the Vc conteut, while the bract had less effect. f
Keywords:fresh waxy corn  fresh kernel  Vc content
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