【摘要】 研究荠菜在0～4℃的低温贮存条件下品质的变化情况,结果表明:荠菜中Vc和可溶性糖含量随贮存天数的增加而降低,氨基态氮含量随贮存天数的增加而增加,总酸性物质含量在贮存第5天达高峰,以后有所下降,硝酸盐含量随贮存天数的增加而呈上升趋势,亚硝酸盐含量在贮存到第3天达高峰,以后逐渐下降。更多还原

【Abstract】 Study changes of quality of capsella bursapastoris during storage at low temperature. The results showed that the contents of Vc and soluble sugar were reduced,the content of amino-N and nitrate were increased, maximum concentration of total acid and nitrite were at 5th day and 3rd day respectively.更多还原