ASCORBIC-ACID CONTENT AND RETENTION IN LETTUCE

被引：43

作者：

ALBRECHT, JA

机构：

[1] Department of Nutritional Science, Hospitality Management University of Nebraska-Lincoln, Nebraska, 68583-0807

来源：

JOURNAL OF FOOD QUALITY | 1993年 / 16卷 / 04期

关键词：

D O I：

10.1111/j.1745-4557.1993.tb00116.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

With increased availability of salad bars and types of salad greens in grocery stores, consumption of salad greens has increased. The purpose of the study was to examine the ascorbic acid content of a number of lettuce cultivars initially after harvest and after refrigerated storage. Purchased lettuces also were analyzed for ascorbic acid content. Ascorbic acid content of locally grown lettuce cultivars ranged from 9-24 mg ascorbic acid/100 g. Although USDA Handbook 8-11 lists ascorbic acid content for a limited number of greens, the ascorbic acid values found in this study were greater than those reported. Ascorbic acid retentions of 40-74% were found for the lettuce cultivars stored for one week, whereas retentions of 8-68% were found for lettuce cultivars stored for two weeks. Ascorbic acid content for purchased lettuce cultivars ranged from 3-14 mg/100 g.

引用

页码：311 / 316

页数：6

共 9 条

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