【摘要】 以冬枣为试材 ,研究了枣果实采后及贮藏过程中维生素C含量变化的规律。结果表明 ,鲜枣维生素C含量丰富 ,不同成熟度的冬枣维生素C含量不同 ,其中以白熟期含量最高 ,每 10 0 g鲜枣含有 3 3 3 .2mg维生素C .。由白熟期到全红期含量逐渐下降。冬枣采收以及贮藏过程中 ,无论室内自然放置还是 0℃保存 ,维生素C含量的变化趋势均为先上升后下降。贮藏 80d后 ,保鲜剂处理的降幅最小 ,为 47.0 6% ,不打孔处理的降幅最大 ,为 73 .5 2 %。更多还原

【Abstract】 Winter jujuba is used to study the changing law of vitamin C content during postharvest and storage. The results show that fresh jujuba are riche in Vitamin C. Vitamin C content in fresh winter jujuba differs with different ripe seasons. Fresh winter jujuba in white ripe season possesses the highest vitamin C content of 333.2mg/100g.Then vitamin C content decreases gradually from white ripe to all red ripe season. During postharvest and storage, vitamin C content tends to increase, then decreases in the condition of room or 0℃ storage. The changing degree of vitamin C content reaches the minimum values 47.06% with the fresh kept reagent treatment, and it reaches the maximum values 73.52% with non pore treatment after 80 day storage.更多还原