| 摘要: |
| 本文研究了贮藏在0℃下黄瓜的冷害与时间的关系,测定了0℃和20℃下黄瓜中氨基酸种类、含量及其贮藏中的变化,结果表明,上述2种温度对谷氨酸、丙氨酸及总氨基酸含量的影响最大,0℃下受冷害黄瓜中丙氨酸含量及丙氨酸占总游离氨基酸的百分比要比在20℃下贮藏的高,而谷氨酸含量及其占总氨基酸含量的百分比却比20℃下的要低。 |
| 关键词: 黄瓜 冷害 氨基酸 贮藏寿命 |
| DOI： |
| 投稿时间：1993-11-30 |
| 基金项目: |
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| Amino Acid Content of Chilled and Unchiiled Cucumber Fruit |
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| Abstract: |
| The components of free amino acids of chilled and unchilled cucumber fruits were analyzed. The main components are glutamic acid,argnine,aspartic acid,glycine,alanine and methionine.The ac- cumulation of alanine and reduction of glutamic acid total free amino acids in the chilled fruits was found. In general,the accumulation of alanine,expressed as a percentage of total free amino acid was low in chilled fruit compared to levels reported previously,although the percentages in fruit held at 20 C were similar... |
| Key words: cucumber chilling injury amino acid shelf life |
