四种蔬菜常温和冷风柜贮藏中的某些品质变化  

CHANGES OF SOME QUALITIES OF FOUR SPECIES OF VEGETABLES STORED AT AMBIENT TEMPERATURE OR IN REFRIGERATOR

作　　者：卢善玲[1] 汪雅谷[1] 袁大伟[1] 何七勇[1] 

机构地区：[1]上海市农业科学院环境科学研究所,上海201106

出　　处：《上海农业学报》1997年第3期59-62,共4页Acta Agriculturae Shanghai

基　　金：上海市科学技术委员会重点科技项目!943113013

摘　　要：选择结球高直（生菜）、结球甘蓝、青菜和番茄四种蔬菜，用保鲜薄膜包封，分别置室温和冷风柜贮藏，定期观测其外观及品质的变化。结果表明，两种贮藏方法中，无论是蔬菜的外观或品质，均以冷风柜贮藏的保鲜效果明显优于室温条件的贮藏效果。蔬菜中VC的含量随贮藏期的延长而降低，亚硝酸盐的含量则随贮藏期的延长而增加。冷风柜贮藏的蔬菜，其VC和亚硝酸盐含量的变化速率均比室温下缓慢得多。The four species of vegetables: leaf lettuce,cabbage,pakchoi and tomato were selected as test materials in this study. These vegetables were wrapped with plastic film and then stored at ambient temperature and in refrigerator,separately. The outward appearance of vegetables was observed and some qualities of vegetables were determined regularly. According to the results,the fresh-keeping effect of storing vegetables in refrigerator was better than that of storing vegetables at ambient temperature. The contents of vitamine C in vegetables stored decreased with time of storage. But the contents of nitrite in vegetables stored increased with time of storage. The change rates of some qualities of vegetables stored in refrigerator was lower than those of vegetables stored at ambient temperature.

关 键 词：蔬菜 低温贮藏 维生素C 亚硝酸盐 

分 类 号：S630.93[农业科学—蔬菜学]