中国果菜Issue(6)：11-13,3.
菜薹低温保鲜效果研究
Study on Preservation of Low Temperature on Flowering Chinese Cabbage
陈欢欢 1黄新红 1李瑶瑶 1李琪 1陈兰 1郝梅梅1
作者信息
- 1. 天津科技大学食品工程与生物技术学院，天津300457
- 折叠
摘要
Abstract
The effects of different temperature on flowering chinese cabbage was studied in this paper. Physiological indexes of this experiment including respiration rate ,total soluble solids (TSS), malondialdehyde (MDA) content and electric conductivity were mesured every 6 days interval. The results shows that the flowering chinese cabbage which was stored at 0±0.2℃can remain the best quanlity with better physiological indexes compared to other treatments.关键词
菜薹/保鲜/低温Key words
Flowering chinese cabbage/preservation/low temperature分类
农业科技引用本文复制引用
陈欢欢,黄新红,李瑶瑶,李琪,陈兰,郝梅梅..菜薹低温保鲜效果研究[J].中国果菜,2014,(6):11-13,3.
