Changes in Nutrients of Two Vegetables with Fresh-keeping Treatment
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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.
