福建农业科技Issue(6)：97-100,4.
不同贮藏温度对菜用甘薯营养品质的影响
Effects of different storage temperatures on nutritional quality of vegetable sweet potato
摘要
Abstract
The changes of nutrition contents of Fucaishul8 under different storage temperature （4±1）℃、（7±1）℃、（10±1）℃ were studied. The results showed that under all storage conditions, the content of vitamin C, sucrose, protein, amino acid and crude fiber decreased to compare with the control; reducing sugar higher at earlier storage hut lower at later storage than control. During the storage period, all the content of vitamin C,sucrose, protein, amino acid and crude fiber showed a de- cline tendency except reducing sugar increased at earlier storage, but had no certain regular at later storage. The recommen- ded storage temperature for Fucaishul8 was 4±1℃.关键词
菜用甘薯/营养品质/贮藏温度Key words
Vegetable sweet potato/nutrient quality/storage temperature分类
农业科技引用本文复制引用
任丽花,余华,刘文静,潘葳,黄薇..不同贮藏温度对菜用甘薯营养品质的影响[J].福建农业科技,2011,(6):97-100,4.基金项目
福建省省属公益类科研院所基本科研专项 （）
国家甘薯产业技术体系南方病害防控（CARS-11-B-10）. （）
