蒜薹冰点温度、可溶性固形物含量与含水量相关性的研究  

Study on Correlationship among Freezing Point and Contents of both Soluble Solids and Water

作　　者：阎瑞香[1] 贾凝[1] 宋茂树[1] 赵玉华[1] 张平 

机构地区：[1]国家农产品保鲜工程技术研究中心,天津300384 [2]天津市农产品采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《食品科学》2007年第10期554-557,共4页Food Science

基　　金：天津市自然基金项目(06YFJMJC12200)

摘　　要：以我国八个产区的蒜薹为材料,测定蒜薹整个薹茎及上、中、下三个部位的冰点温度、SSC含量和含水量,并确定其相关性,为确定蒜薹的贮藏保鲜温度条件提供理论依据。结果表明:蒜薹冰点温度与SSC含量极显著相关,冰点温度与含水量及SSC含量与含水量均极显著或显著相关。茎中部指标数值与整薹的指标数值最为接近,在茎中部取样最具代表性。不同品种、产地的蒜薹冰点、SSC和含水量差别较大。Garlic stems from eight zones were used to assay the freezing point and contents of both soluble solids and water of its whole stem and its upper, middle and lower part. The relationship among them was also investigated to provide theory proof for garlic stem storage. The results showed that the freezing point and content of soluble solids are significant in correlationship while contents of water and freezing point or contents of soluble solids are also significant in correlationship. Index value of middle part is near to whole stem, so sampling on middle part is qualified. There are great differences of garlic stems from different species and zones.

关 键 词：蒜薹 冰点温度 可溶性固形物 含水量 相关性 

分 类 号：S633.9[农业科学—蔬菜学]