MA Chao,PENG Li,WANG Tian-wen.Analysis on the Contents of Nitrate and Nitrite of MA Packed Vegetable During Storage[J].Northern Horticulture,2015,39(07):119-123.[doi:10.11937/bfyy.201507035]
气调包装蔬菜贮藏中硝酸盐与亚硝酸盐变化分析
- Title:
- Analysis on the Contents of Nitrate and Nitrite of MA Packed Vegetable During Storage
- 文献标志码:
- A
- 摘要:
- 以番茄、白菜、萝卜为试材，研究3种蔬菜不同贮藏过程中硝酸盐、亚硝酸盐含量变化。结果表明：未包装蔬菜贮藏中硝酸盐与亚硝酸盐含量随贮藏时间延长而逐渐增加；自发气调包装低温贮藏蔬菜的硝酸盐与亚硝酸盐变化趋势随贮藏时间延长呈波状起伏。3种蔬菜在贮藏中亚硝酸盐含量番茄最小，白菜次之，萝卜最大；硝酸盐含量番茄最小，萝卜与白菜硝酸盐含量接近，二者约为番茄的100倍。3种贮藏方式中，亚硝酸盐含量以包装蔬菜低温贮藏最小，包装蔬菜常温贮藏次之，未包装蔬菜亚硝酸盐含量最大；硝酸盐含量方面未包装白菜贮藏过程中明显高于包装白菜，3种贮藏方式对番茄和萝卜的硝酸盐变化影响没有明显规律。
- Abstract:
- Taking tomato，cabbage and radish as test materials，the changes of contents of nitrate and nitrite of tomato，cabbage，radish in the process of the three kinds of storage were analyzed.The results showed that the contents of nitrate and nitrite of the unpacked vegetable increased gradually with the extension of storage time，and nitrate and nitrite change trend of modified atmosphere packaging vegetables appeared fluctuating with the extension of storage time.In the storage process of three kinds of vegetable，nitrite content of tomato was the minimum，the second was cabbage，the maximum was radish，and nitrate content of tomato was the minimum，that of carrot was near to cabbage which was 100 times of tomato.In three storage mode，the minimum content of nitrite was packed vegetables in low temperature storage；the second was that of packed vegetables in room temperature storage，the maximum was nitrite content of no-packed vegetables.Nitrate content of no-packed cabbage was significantly higher than that of packed cabbage in storage，but nitrate of tomato and carrot had no apparently different among three storage methods.
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备注/Memo
第一作者简介：马超(1981-)，男，硕士，副研究员，现主要从事蔬菜学等研究工作。E-mail：machao621@126.com. 责任作者：王天文(1964-)，男，本科，研究员，现主要从事蔬菜学等研究工作。E-mail：wtw3761659@sina.com. 基金项目：贵州省科学技术基金资助项目（黔科合J字（2012）2263号）；贵州省农业攻关资助项目（黔科合NY字（2010）3019）。