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Chen Zongdao; Zhou Song; Kan Jianquan; Wang Guangci; Bao Xianjin (College of Food Science, Southwest Agricultural University, Chongqing 400716)  
The effects of blanching prior to refrigerated storage varied with vegetables. All the blanching methods used in this study reguced, in different degrees, the contents of minerals, vitamins and total soluble sugars in the vegetables stored. With the exception of hot water blanching, all the other blanching methods increased amino nitrogen in the vegetables. Microwave blanching appeared favorable for reducing the content of nitrate nitrogen, which, therefore, is considered to be the best blanching method, followed by hot blast and steam blanching and then by hot water blanching.
【Fund】: 重庆市科委应用基础研究课题
【CateGory Index】: TS205.7
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