摘要
对蔬菜冷冻贮藏营养成分变化的研究表明，随着冷冻贮藏时间的延长和温度的升高，蔬菜中４种维生素的损失率均不同程度地增加，损失规律基本一致。除杀菁瓠瓜外，低温处理使杀菁豇豆和未杀菁马齿苋中氨基酸态氮含量先升后降。低温处理有利于控制蔬菜中硝态氮的含量，但对可溶性总糖含量的影响却较小。
In a study on the changes in nutrients of vegetables stored under low temperatures, the loss of four vitamins showed a similar trend, i.e. their loss rate increased with the extension of storage time and with the rise in storage temperature. The content of amino nitrogen in blanched cowpea and unblanched purslane showed a rise followed by a drop during refrigerated storage. Blanched gourd did not show such a pattern. Low temperature storage appeared to be favorable for the control of nitrate nitrogen in vegetables while its effect on total soluble sugar was quite negligible.
出处
《西南农业大学学报（自然科学版）》
CSCD
1997年第6期567-571,共5页
Journal of Southwest Agricultural University
基金
重庆市科委应用基础研究课题
关键词
蔬菜
冷藏
冻结
营养成分
vegetables
chilling storage
freeze
nutrition constituents
loss coefficients
