蔬菜保鲜过程中营养成分的变化

Changes in Nutrients of Two Vegetables with Fresh-keeping Treatment

摘要:

研究了营养液培养的方法对延长蔬菜保鲜的作用，并对保鲜期间蔬菜的维生素C、可滴定酸、亚硝酸盐和微量元素镁和铁进行含量测定。结果发现本实验所使用的营养液对延长蔬菜保藏时间有明显作用，上海青保藏25 d之内仍可食用，菜花的保藏期为15 d。维生素C、可滴定酸、亚硝酸盐测定结果显示，使用营养液储存的蔬菜维生素C和可滴定酸含量均高于对照组，亚硝酸盐含量则低于对照组。微量元素测定结果显示，采摘后的上海青和菜花仍可吸收营养元素。

Abstract:

In this paper, the effect of nutrition solution on the freshness of vegetable was researched, and the concentrations of magnesium and ferric in vegetables were determined. The results showed that the nutrition solution could evidently prolong the freshness period. By this treatment, pakchoi cabbage and cauliflower could be freshly stored for 25 days and 15 days, respectively. The concentrations of vitamin C and titratable acids of the treated vegetables were higher than those of the controls, while the nitrite concentration was lower than that of the control group. The determination of trace elements showed that the vegetable could still absorb the nutrition elements after picking.