摘要
将黄藤笋分别置于3℃、7℃、11℃和25℃条件下进行贮藏,贮藏期间对其主要营养物质进行测定。结果显示,低温能有效抑制黄藤笋还原糖、总糖、可溶性蛋白和Vc等营养物质的下降,延缓纤维素含量上升,是一种可行的贮藏方式;但是,3℃和7℃条件下分别在贮藏第14 d和21 d发生冷害现象。综合以上几个指标及从节能的角度来看,7～11℃为黄藤笋最佳的贮藏温度。
Four storage temperatures 3℃, 7℃, 11℃ and 25℃ were used to study the effects of low storage temperatures on the main nutrient material of Daemonorops margaritae shoots in order to explore the optimum storage method. The results showed that the low tempeture could inhibite the decrease of the contents of reductive sugar, total sugar, soluble protein and Vc significantly, it also could delay the rise of cellulose. However, the chilling damages were found at 3℃ and 7℃ on the 14^th day and 21^st day separately after storage. Synthesizing all indexes and for the energy sources saving, 7-11℃ was regarded as the optimum storage temperature of Daemonorops margaritae shoots.
出处
《广东农业科学》
CAS
CSCD
北大核心
2009年第8期150-153,共4页
Guangdong Agricultural Sciences
基金
林业科技支撑计划专题项目(2006BAD19B0903)
中国林业科学研究院热带林业研究所基本科研业务费专项资金项目(2007-27)
关键词
低温贮藏
黄藤笋
营养物质
low tempeture storage
Daemonorops margaritae shoots
nutrient material
