摘要
以产自高山和平原地区的1号、2号青椒品种为试料,在(9±1)℃温度条件下,研究了青椒贮藏过程中品质的变化。研究结果表明,在一定的贮藏期内,水分含量、维生素C、可溶性固形物含量随贮藏时间的延长而降低,粗纤维含量随贮藏时间的延长而增加;重金属含量均在可食用范围之内。
Quality changes of mountain and plane green peppers （No.1 and No.2） were studied at （9＋1）℃ during storage. The results showed that the water content, vitamin C content, soluble solid content of mountain and plain green pepper were decreased, and crude fiber content increased along with storage time extension. Heavy metal content were within edible range during storage.
出处
《长江蔬菜》
2009年第05X期39-41,共3页
Journal of Changjiang Vegetables
基金
湖北省科技攻关项目(2006AA201B13)
湖北省农业科技创新中心资助项目(2007-620-001-03)
关键词
高山
平原
青椒贮藏
变化规律
品质比较
Mountain
Plain
Storage of green pepper
Change rule
Quality comparison
