摘要
维生素C(Vc)又叫抗坏血酸,是鲜食糯玉米及其加工品中非常重要的营养指标。本文研究了4个糯玉米品种鲜果穗采后籽粒中Vc在4种不同贮藏处理条件下的变化情况,结果表明,鲜籽粒中Vc含量受温度影响很大,受苞叶影响不大。
Vitamin C （Vc） is also called ascorbic acid. Vc content is a very important nutritional index for fresh waxy corn and its processed products. In this paper, the changes of Vc content in fresh kernel of post-harvest fresh ears of four waxy corn varieties under four storage conditions were studied. The results show that the storage temperatre had a significant impact on the Vc conteut, while the bract had less effect. f
出处
《天津农学院学报》
CAS
2013年第3期22-25,共4页
Journal of Tianjin Agricultural University
基金
天津市科委资助项目"专用鲜食糯玉米新品种选育及其产业化研究"(08ZCKFNC01300)
