THE INFLUENCE OF DIFFERENT FROZEN STORAGE TEMPERATURE AND TIME ON NUTRITION QUALITY OF QUICK FROZEN GREEN PEAS

摘要：

The changes of four nutrients including Vitamin C, chlorophyll, reducing sugar and protein, and one enzyme (catalase) activity of quick frozen green peas during the frozen storage at -6℃, -12℃ and -18℃ for 13days, 23days, 33days, 43days were determined respectively. The results showed that the contents of Vitamin C and reducing sugar in quick frozen green peas decreased gradually at three frozen storage temperature during frozen storage. The higher the temperature and the longer the time kept, the more the Vitamin C and reducing sugar lost. The chlorophyll content of quick frozen green peas almost unchanged at -12℃ and -18℃. The chlorophyll content decreased in the earlier stage and then accumulated at -6℃. The protein content of quick frozen green peas increased in the earlier stage and then decreased during frozen storage. The catalase activity of green peas lost about 90％ after the blanching treatment and then did not change obviously during the whole frozen storage.

关键词： Green peas Frozen storage Vitamin C Chlorophyll Reducing sugar Catalase activity Protein

作者: Sheng LIU Hongli ZHANG Wanhong CAO Ping WU

作者单位: Beijing Vegetable Research Center Beijing Academy of Agriculture and Forestry Sciences,National Engineering Research Center for Vegetables, P. O. Box 2443,Beijing, 100097, P. R. China

会议类型: 国际会议

会议名称: The 22nd International Congress of Refrigeration(第22届国际制冷大会)

会议地点: 北京

会议语种:英文

在线出版日期: 2007-08-21（万方平台首次上网日期，不代表论文的发表时间）