室温贮藏过程中胡萝卜口感及部分营养成分含量变化  

Changes of taste and content of some nutritional components of carrot during storage period under room temperature

作　　者：谭国飞[1] 王枫[1] 马静[1] 田畅[1] 陈逸云[1] 熊爱生[1] 

机构地区：[1]南京农业大学园艺学院作物遗传与种质创新国家重点实验室农业部华东地区园艺作物生物学与种质创制重点实验室,江苏南京210095

出　　处：《植物资源与环境学报》2014年第1期107-109,共3页Journal of Plant Resources and Environment

基　　金：国家教育部新世纪优秀人才支持计划项目(NCET-11-0670);国家自然科学基金资助项目(31272175);江苏省自然科学基金杰出青年基金项目(BK20130027);江苏高校优势学科建设项目(2011PAPD);江苏省双创计划项目(2011JSSC)

摘　　要：胡萝卜（Daucus carota var．sativaDC．）别名红萝卜，为2年生草本植物，原产于中亚、西亚和非洲北部，于13世纪末传人中国；其根部营养物质丰富，特别是胡萝卜素及维生素等含量较高。胡萝卜在中国南北方栽种广泛，主要种植在长江以北地区，特别是高寒地区，是该地区主要冬贮蔬菜之一。中国是胡萝卜栽种和产量大国，栽种面积占全球栽种面积的40％，产量占全球总产量的30％左右。Changes in contents of Vc, soluble sugar and reducing sugar, and in appearance and taste of tubers of eight cultivars of Daucus carota var. sativa DC. storaged under room temperature （20 ℃ ） for 15 d were analyzed. The results show that when storaging for 3-6 d, taste and appearance of tubers of eight cultivars all are better, contents of Vc, soluble sugar and reducing sugar of them are mostly significantly higher than those of tubers just dug out. Contents of Vc, soluble sugar and reducing sugar of tubers storaged for 15 d are also mostly significantly higher than those of tubers just dug out, but tuber taste is worse and tubers appear phenomena of cavity, hollowness, mildew, rooting and turning white, etc. Therefore, carrots storaging under 20 ℃ for 3-6 d is the most suitable for eating and processing.

关 键 词：胡萝卜 室温贮藏 口感 VC 还原性糖 可溶性糖 

分 类 号：S631.201[农业科学—蔬菜学] Q946[农业科学—园艺学]