【摘要】 以中花芥蓝为材料 ,研究了不同保鲜剂对其保鲜效果和营养品质的影响 ,结果表明 :在低温和自发气调的贮存方式下 ,自制保鲜剂的保鲜效果最好 .在 30d的保鲜过程中 ,自制保鲜剂处理的芥蓝 ,可溶性蛋白含量、叶绿素含量、可溶性糖含量、维生素C含量下降都是最慢的更多还原

【Abstract】 Cabbage mustard was treated by different fresh keeping substances and stored at 2℃. The experimental results showed that the fresh keeping substance made by ourselves was better for fresh keeping effect. The content of soluble protein, vitamin C, total chlorophyll, soluble sugar decomposed more slowly in cabbage mustard treated by fresh keeping substance.更多还原