九种野菜在不同贮藏环境中维生素C含量的变化  

Changes of Vitamin C Content in Nine Wild Vegetable under Different Storage Environments

作　　者：张九东[1] 徐伟君[1] 刘君侠 ZHANG Jiudong;XU Weijun;LIU Junxia(School of Biological and Environmental Engineering,Xi'an University,Xi'an,Shaanxi 710065,China;Xi'an Seventy-fifth Middle School,Xi'an,Shaanxi 710018,China)

机构地区：[1]西安文理学院生物与环境工程学院,陕西西安710065 [2]西安市第七十五中学,陕西西安710018

出　　处：《陕西农业科学》2022年第4期67-69,共3页Shaanxi Journal of Agricultural Sciences

基　　金：西安市科学技术局农业技术攻关项目NC1212(2),西安市植物学重点扶持学科经费支持。

摘　　要：采用冷藏、抽真空冷藏和漂洗冷冻三种贮藏环境下研究九种野菜维生素C含量变化表明:三种贮藏环境条件下九种野菜的维生素C损失率均随着贮藏时间的增加而增加,漂洗后冷冻处理可使野菜能保存较长时间,同一种野菜不同贮藏环境下维生素损失率的影响显著性也不同。The change of the vitamin C content in nine wild vegetable was studied under three storage environments of refrigeration,vacuum refrigeration and rinse-freezing.The results showed that the vitamin C loss rate of nine wild vegetable under three storage conditions increased with the increase of storage time.The same wild vegetable had different impact rates in vitamin C loss under different storage environments.After rinsing process,the freezing treatment can keep wild vegetable for a longer time.

关 键 词：野菜 贮藏条件 维生素C 

分 类 号：S647[农业科学—蔬菜学]