猕猴桃果实采后Vc变化规律及其稳定性  

The Changing Rules and Stability of Vc of Plucked Kiwi

作　　者：梁华俤 潘林娜[1] 魏勤[1] 郭桂玲[1] 

机构地区：[1]福建省农业科学院果树研究所,350013

出　　处：《食品科学》1993年第5期3-9,共7页Food Science

摘　　要：采用中华猕猴桃和毛花猕猴桃鲜果为试验原料,研究果实在贮藏、加工过程和果汁保存过程维生素C变化规律,并探讨果汁中维生素C对空气、热、光的稳定性。The losses of Vc in Kiwi during the storage of raw fruit and storage of Kiwi were studied in samples of China kiwi and Maohua Kiwi. The effects of Vc losses in juice due to the exposure to air, heat and light were also discussed respectively.

关 键 词：猕猴桃 维生素C 贮藏 稳定性 工艺 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]