南瓜储藏期营养成分的变化与分析

The change of nutrient components in the pumpkin fruit during the storage

对＂蜜本＂南瓜储藏0～150 d期间果实中主要营养成分的含量变化进行了研究.结果表明：多糖、抗坏血酸含量持续下降;β-胡萝卜素含量持续增加;还原糖含量0～30 d期间增加,30～150 d期间下降;总糖含量0～60 d期间增加,60～150 d期间下降;蛋白质含量0～120 d期间缓慢增加,120～150 d期间下降;氨基酸含量0～30 d期间基本不变,30～60 d期间下降,60～150 d期间增加.从营养学的角度,总体认为南瓜果实的食用和加工应在采后较早时期内进行,并且最好是在采后30 d的时间内.

The change of the major nutrients content of pumpkin which are pumpkin - multisugar, β - carotene, reductive sugar, protein, global sugar, Vc, aminophenol, etc. during the storage was studied. The contents of pumpkin - multisugar and Vc decrease but the contents of β - carotene, global sugar and reductive sugar increase then decrease. The contents of aminophenol decrease then increase. The increase extent of the contents of protein increase slowly at first and decrease at the end.