菠菜的活体保鲜研究

Study on Living Body Preservation of Spinach

以市售菠菜为试材,结合鲜花插枝保鲜原理,研究降低贮藏温度和补充必要的水分和养分对菠菜贮藏保鲜的影响。结果表明:与对照组相比,试验组菠菜在贮藏期间含水量、维生素C、叶绿素、可溶性糖、可滴定酸、亚硝酸盐含量下降较为缓慢。说明及时补充水分和养分可以减少菠菜保鲜过程中的水分、养分流失,且该方法是安全可行的。

The paper showed that spinach could be well survived and persevered in vitro by a way of supplying water and the other necessary nutrients for the vegetables in a similar way of flower cutting under low temperature. The results showed that the contents of moisture, chlorophyll, vitamin C, soluble sugar, titratable acid and nitrite of the vegetables during storage didn＇t change a lot during the storage, however, those of the control sample changed a lot. It showed that the vegetables could be well persevered by this way without losing a lot of ingredients and this method of preservation was safe and feasible.