A comparison of the vitamin C content of fresh and frozen vegetables
A comparison of the vitamin C content of fresh and frozen vegetables
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DOI：
10.1016/s0308-8146(97)00165-9
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发表时间：
1998-05-01
期刊：
影响因子：
8.8
通讯作者：
Favell, DJ
中科院分区：
文献类型：
--
作者：
Favell, DJ
这项研究使用维生素C（抗坏血酸）作为“标记”，可以直接比较新鲜蔬菜在分销和储存的各个阶段的营养质量，同一种蔬菜商业速冻和深冻储存长达12个月。冷冻豌豆和西兰花的营养状况与典型的市场购买的蔬菜相似，并且上级在家中储存数天的豌豆。新鲜的豌豆和花椰菜在冷藏条件下保存长达14天。冷冻整粒绿色菜豆和冷冻胡萝卜的营养状况与收获时的新鲜蔬菜相似，冷冻时没有损失。冷冻菠菜与收获的新鲜蔬菜相比也相当不错，明显优于所有市场产品的上级。(C)1998爱思唯尔科技有限公司版权所有。
This study, using vitamin C (ascorbic acid) as 'marker', allowed a direct comparison of the nutritional quality of fresh vegetables at various stages of distribution and storage, with the same vegetable commercially quick-frozen and stored deep frozen for up to 12 months. The nutrient status of frozen peas and broccoli was similar to that of the typical market-purchased vegetable and was superior to peas that have been stored in-home for several days. Fresh peas and broccoli retained their quality for up to 14 days when stored under chill conditions. The nutrient status of frozen whole green beans and frozen carrots, with no loss on freezing, was similar to the fresh vegetable at harvest. Frozen spinach also compared reasonably well with the harvested fresh vegetable and was clearly superior to all market produce. (C) 1998 Elsevier Science Ltd. All rights reserved.