黄秋葵冷藏保鲜研究
Study on Cold Preservation and Fresh-keeping of Abelmoschus esculentus L.
钟国君 1林春华 1程小会 1谢国平 1李兆龙1
作者信息
- 1. 广州市农业科学研究院,广东广州510308
- 折叠
摘要
[目的]探讨低温贮藏对黄秋葵果实的保鲜效果.[方法]以粤海黄秋葵为材料,分析黄秋葵果实在5、10℃和室温贮藏下的鲜重及营养成分的含量.[结果]5℃低温处理黄秋葵保鲜效果优于其他处理,其次为10℃处理,室温贮藏保鲜效果最差;5℃贮藏能减缓黄秋葵的失重,延缓还原糖、VC的降解以及抑制粗纤维含量的增加.[结论]该研究可为黄秋葵的贮藏、加工、销售提供科学依据.
Abstract
[Objective] The aim was to discuss the effect of low temperature storage on fresh-keeping of Abdmoschus esculentus.[Method] With Yuehai A.esculentus as test materials,the fresh weight and nutritional ingredients content of A.esculentus under 5,10℃ and room temperature storage were analyzed.[Result] The preservation effect of 5 ℃ treatment was more effective than others,followed by 10 ℃ treatment,the worst was room temperature storage;5 ℃ treatment could reduce rate of weight loss,delay the decline of reducing sugar and VC,and also inhibit the increase of crude fiber content.[Conclusion] The study can provide scientific basis for storage,processing and marketing of A.esculentus.
关键词
黄秋葵/冷藏/保鲜/营养成分Key words
Abelmoschus esculentus/Cold preservation/Fresh-keeping/Nutritional ingredient引用本文复制引用
出版年
2016
国家科技期刊平台
NSTL
维普
万方数据