【摘要】 板栗在液膜贮藏保鲜期间,总糖含量明显减少,但减少速率较小;还原糖含量显著波动,在一定的水平上呈动态平衡;可溶性蛋白含量有一定变化,在狭小的范围内处在动态平衡;维生素C的损失较少;不同液膜处理的板栗,其过氧化物酶活性变化的趋势有较大差异。更多还原

【Abstract】 Component change of stored chestnuts in liquid film was analysed in the present study. Theresults showed that content of total carbohydrate decreased with shelf life during successfulstorage, whilst content of reducing sugars fluctuated obviously. Content of soluble proteindecreased slinghtly in stored chestnuts, In addition, content of vitamin C was determined at 12-26 mg per 100g after the storage. Change of peroxidase activity in chestnuts varied greatly withthe treatment of different liquid films during storage.更多还原