新疆地区甜菜保藏过程中的糖分损失  

The Loss of Sugar in the Preservation Process of Beet in Xinjiang

作　　者：魏崇飞 朱俊 WEI Chong - fei;ZHU Jun(Xinjiang Agricultural Reclamation Modern Sugar Industry Co. , LTD. , Kuitun, Xinjiang 83320)

机构地区：[1]新疆农垦现代糖业有限公司,新疆奎屯833200

出　　处：《中国甜菜糖业》2018年第2期22-24,29,共4页China Beet & Sugar

摘　　要：通过对甜菜保藏过程中含糖率变化情况的分析，确定甜菜的堆放最佳方案及科学保藏管理技术，从而降低甜菜块根保藏过程中的糖分损失，进而提高甜菜的加工出糖水平。According to analyzing the change of sugar content method and the scientific storage technology were determined. in the process of beet preservation, the best piling That could reduce the loss of sugar in the preser- vation process and improve the sugar level of in the process of sugar beet.

关 键 词：甜菜 保藏 糖分 

分 类 号：S566.3[农业科学—作物学]