摘要
以娃娃菜、黄瓜、白萝卜为研究对象,以室温(20℃左右)贮藏为对照(CK),探讨了低温(0～4℃)贮藏条件下3种蔬菜亚硝酸盐含量的变化。结果表明:亚硝酸盐的变化速率因蔬菜种类不同而存在差异,其中,娃娃菜最高,黄瓜次之,白萝卜最低;低温贮藏的蔬菜亚硝酸盐含量及其变化速率均明显低于室温贮藏;无论是室温贮藏还是低温贮藏,3种蔬菜中的亚硝酸盐含量均随贮藏时间的延长而增加;但在常温贮藏1 d和低温贮藏2 d内,3种蔬菜的亚硝酸盐含量变化不大。在室温条件下,3种蔬菜以贮藏1 d为宜;在冷藏条件下,黄瓜以贮藏2 d内食用最好,娃娃菜和白萝卜以3 d内最适。
Taking baby cabbage,cucumber and radish as research materials,the survey of nitrite content changing was carried out respectively in normal（20 ℃）storage condition and in low temperature（0-4 ℃）storage condition.The results showed that nitrite contents and its changing rates in 3 vegetables were different,baby cabbage had the highest nitrite accumulation,cucumber was lower while radish was the-lowest.Nitrite content of 3 vegetables was significantly lower in low temperature storage condition than in normal storage condition.Nitrite accumulated along with the increasing of storage time in both conditions,but the change was not obvious in first 2 days.The storage time of 3 vegetables at normal storage condition should be within 1 d;while at lower temperature storage condition,cucumber should be consumed in no longer than 2 d and baby cabbage and radish should be consumed in no longer than 3 d.
出处
《河北农业科学》
2011年第8期65-68,共4页
Journal of Hebei Agricultural Sciences
基金
国家大宗蔬菜产业技术体系石家庄综合试验站项目(CARS-25-G-05)
关键词
蔬菜
亚硝酸盐
贮藏时间
贮藏温度
Vegetable
Nitrite content
Storage time
Storage temperature
