摘要
[目的]研究菊苣根在贮藏期间的生理变化,得出菊苣根最佳的贮藏条件,为芽球菊苣的周年供应提供条件。[方法]采用分阶段随机法取样,采用直接滴定法进行总糖和还原糖的测定;参照Bradford的测定方法,以牛血清白蛋白作标准曲线测定可溶性蛋白;统计法计数腐烂率。[结果]在0和-2℃的贮藏条件下,菊苣根中的非还原糖和还原糖含量不尽相同,但总糖的含量(干重)几乎是一样的;两个温度下,菊苣根中可溶性蛋白含量在整个贮藏阶段差异较小;随着贮藏时间的延长,0℃下的菊苣根的腐烂指数越来越大于-2℃下的菊苣根。[结论]-2℃的贮藏条件适于菊苣根更长期的贮藏。
[Objective] To study the psychological characteristics of chicory root,so as to obtain its best storage conditions and supply chicory for the anniversary.[Method] The multistage random sampling method and direct titration method were adopted for the determination of total sugar and reducing sugar.The soluble protein content was determined according to the bradford determination method;the rate of decay was counted by the statistical method.[Result] Under 0 and-2 ℃ storage conditions,the non-reducing sugar and reducing sugar in the chicory root were different,but the content of total sugar（dry weight） was basically the same;under the two temperatures,the soluble protein content changed little during the whole storage conditions;with the prolonging storage time,the decay index of chicory root under 0 ℃ was gradually larger than that under-2 ℃.[Conclusion]-2 ℃ is better for the long-term storage of chicory root.
出处
《安徽农业科学》
CAS
2012年第12期7436-7437,7601,共3页
Journal of Anhui Agricultural Sciences
关键词
菊苣根
采后生理
贮藏技术
Chicory root
Postharvest
Storage technology
