| 九种野菜在不同贮藏环境中维生素C含量的变化 |
| |
| 引用本文： | 张九东,徐伟君,刘君侠.九种野菜在不同贮藏环境中维生素C含量的变化[J].陕西农业科学,2022(4):67-69. |
| |
| 作者姓名： | 张九东 徐伟君 刘君侠 |
| |
| 作者单位： | （1.西安文理学院 生物与环境工程学院，陕西 西安 710065；2.西安市第七十五中学，陕西 西安 710018） |
| |
| 基金项目： | 西安市科学技术局农业技术攻关项目NC1212(2)，西安市植物学重点扶持学科经费支持。 |
| |
| 摘 要： | 采用冷藏、抽真空冷藏和漂洗冷冻三种贮藏环境下研究九种野菜维生素C含量变化表明：三种贮藏环境条件下九种野菜的维生素C损失率均随着贮藏时间的增加而增加，漂洗后冷冻处理可使野菜能保存较长时间，同一种野菜不同贮藏环境下维生素损失率的影响显著性也不同。
|
| 关 键 词： | 野菜 贮藏条件 维生素C |
Changes of Vitamin C Content in Nine Wild Vegetable under Different Storage Environments |
| |
| ZHANG Jiudong,XU Weijun,LIU Junxia.Changes of Vitamin C Content in Nine Wild Vegetable under Different Storage Environments[J].Shaanxi Journal of Agricultural Sciences,2022(4):67-69. |
| |
| Authors: | ZHANG Jiudong XU Weijun LIU Junxia |
| |
| Abstract: | The change of the vitamin C content in nine wild vegetable was studied under three storage environments of refrigeration, vacuum refrigeration and rinse-freezing. The results showed that the vitamin C loss rate of nine wild vegetable under three storage conditions increased with the increase of storage time. The same wild vegetable had different impact rates in vitamin C loss under different storage environments.After rinsing process, the freezing treatment can keep wild vegetable for a longer time. |
| |
| Keywords: | Wild vegetables Storage condition Vitamin C |
|
| 点击此处可从《陕西农业科学》浏览原始摘要信息 |
| 点击此处可从《陕西农业科学》下载免费的PDF全文 |
