【摘要】 鲜枣贮藏过程中维生素C含量先下降 ,后略上升又下降 ;不同品种、不同成熟度、不同采后处理方法 ,对贮藏过程中维生素C含量变化规律的影响不同 ,速冻和热处理对VC 有破坏作用。脆果率高、贮藏效果好的处理维生素C含量也高 ,因此鲜枣贮藏过程中脆果率的高低可作为维生素C保存效果的指标。更多还原

【Abstract】 The content of Vc in fresh jujube fruit decreased,then inceased slightly,finally decreased again during the storage,and that the Vc changing degree differs with different varieties,maturity and postharvest treatments.Results also showed that the higher the ratio of fresh jujube fruit and the better the storage effect is,the higher the Vc content is.It is suggested that the ratio of fresh jujube fruit be considered as a guideline of the Vc preserving effect.更多还原