Abstract：The effects of storage temperatures on the qualities of broccoli ( Brassica oleracea. var. italica P.) packaged with 0.03mm PE were studied. The results showed that the senescence of broccoli stored at 16℃ was very fast;the content of total soluble protein,total acids,vitamin C and chlorophyll decreased rapidly;on the 3rd day of storage,the yellowing rate was 5.0%,weight loss was 12.2% and the broccoli almost lost eating quality. However,the senescence of broccoli stored at 0℃ and 5℃ was delayed ...
收稿日期: 1900-01-01
引用本文:
李正国;高雪;. 贮藏温度对青花菜品质的影响[J]. 中国蔬菜, 2000, 1(4): 4-0.
Li Zhengguo;Gao Xue. The Effects of Storage Temperatures on the Qualities of Broccoli. , 2000, 1(4): 4-0.
