摘要
选择结球高直(生菜)、结球甘蓝、青菜和番茄四种蔬菜,用保鲜薄膜包封,分别置室温和冷风柜贮藏,定期观测其外观及品质的变化。结果表明,两种贮藏方法中,无论是蔬菜的外观或品质,均以冷风柜贮藏的保鲜效果明显优于室温条件的贮藏效果。蔬菜中VC的含量随贮藏期的延长而降低,亚硝酸盐的含量则随贮藏期的延长而增加。冷风柜贮藏的蔬菜,其VC和亚硝酸盐含量的变化速率均比室温下缓慢得多。
The four species of vegetables: leaf lettuce,cabbage,pakchoi and tomato were selected as test materials in this study. These vegetables were wrapped with plastic film and then stored at ambient temperature and in refrigerator,separately. The outward appearance of vegetables was observed and some qualities of vegetables were determined regularly. According to the results,the fresh-keeping effect of storing vegetables in refrigerator was better than that of storing vegetables at ambient temperature. The contents of vitamine C in vegetables stored decreased with time of storage. But the contents of nitrite in vegetables stored increased with time of storage. The change rates of some qualities of vegetables stored in refrigerator was lower than those of vegetables stored at ambient temperature.
出处
《上海农业学报》
CSCD
1997年第3期59-62,共4页
Acta Agriculturae Shanghai
基金
上海市科学技术委员会重点科技项目!943113013
关键词
蔬菜
低温贮藏
维生素C
亚硝酸盐
Storage of vegetables at low temperature
Vitamine C
Nitrite