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Kan Jiangquan; Chen Zongdao; Zhou Song; Wang Guangci; Bao Xianjin (College of Food Science, Southwest Agricultural University, Chongqing 400716)  
In a study on the changes in nutrients of vegetables stored under low temperatures, the loss of four vitamins showed a similar trend, i.e. their loss rate increased with the extension of storage time and with the rise in storage temperature. The content of amino nitrogen in blanched cowpea and unblanched purslane showed a rise followed by a drop during refrigerated storage. Blanched gourd did not show such a pattern. Low temperature storage appeared to be favorable for the control of nitrate nitrogen in vegetables while its effect on total soluble sugar was quite negligible.
【Fund】: 重庆市科委应用基础研究课题
【CateGory Index】: TS205.7
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