莼菜食用品质特点和加工对品质的影响初探

doi:10.16036/j.issn.1000-2650.1997.03.015

四川农业大学学报 ›› 1997, Vol. 15 ›› Issue (03): 365-367,371.doi: 10.16036/j.issn.1000-2650.1997.03.015

莼菜食用品质特点和加工对品质的影响初探

李焕秀¹, 王昌全¹, 赵祥伦²

1. 四川农业大学林学园艺学院, 雅安市 625014;
2. 綦江县种子公司, 綦江县 631420

收稿日期:1996-10-29 出版日期:1997-09-30 发布日期:2017-03-07

PRIMARY STUDY OF EATING CHARACTERS OF WATER SHIELD QUALITY AND EFFECT OF PROCESSING ON THE QUALITY

Li Huanxiu¹, Wang Changquan¹, Zhao Xianglun²

College of Forestry and Horticulture, Sichuan Agricultural University/Yaan, Sichuan, China 625014

Received:1996-10-29 Online:1997-09-30 Published:2017-03-07

摘要/Abstract

摘要： 通过对四川名山、西昌、雷波和浙江西湖4产地的莼菜品质分析表明,引种地名山莼菜在1995年5月的品质优于1996年5月,在1996年不同月份中,以4月、5月的品质优于6月;不同产地的莼菜品质以雷波最优,西昌、西湖和名山莼菜各有优缺点。不同月份、年份和产地莼菜品质差异主要受莼菜生长发育特性、气候、土壤、水质等影响。此外,同一产地的莼菜经加工后品质均有所降低。

关键词: 莼菜, 食用品质, 加工品质, 水生蔬菜[49EK]

Abstract: The quality analysis of water shield(Brasenia schreberi J. F. Gmel)in Mingshan, Xichang, Leibo and Xihu showed that the fresh quality of water shield in Mingshan in May, 1995 was better than that in May, 1996, and that during 1996, the quality in Mingshan in April and May was better than that in June. In was also showed that Leibo water shield was better than Xichang, Xihu and Mingshan water shield. These quality differentials might result from growth and development, soil, water quality and temperature facts of water shield production. Besides, after processing, the main quality characters of water shield reduced.

Key words: WATER SHIELD, FRESH QUALITY, PROCESSING QUALITY, AQUATIC VEGATABLE

中图分类号:

S645.9

李焕秀, 王昌全, 赵祥伦. 莼菜食用品质特点和加工对品质的影响初探[J]. 四川农业大学学报, 1997, 15(03): 365-367,371.

Li Huanxiu, Wang Changquan, Zhao Xianglun. PRIMARY STUDY OF EATING CHARACTERS OF WATER SHIELD QUALITY AND EFFECT OF PROCESSING ON THE QUALITY[J]. jsau, 1997, 15(03): 365-367,371.

[1]	蒋云, 张洁, 宣朴, 杜文平, 陈谦, 张军, 王颖, 郭元林. 川辐小麦品种农艺和品质性状改良演化[J]. 四川农业大学学报, 2018, 36(05): 576-583.
[2]	王昌全, 李焕秀, 彭国华, 周永红, 李廷轩. 土壤及水质条件与莼菜生长的关系[J]. 四川农业大学学报, 2000, 18(03): 265-268.
[3]	丁春邦, 周永红, 王昌全. 莼菜的解剖学研究[J]. 四川农业大学学报, 1997, 15(02): 289-292.
[4]	李焕秀, 王昌全, 晏本菊. 水生蔬菜莼菜POD和Est同工酶特性研究[J]. 四川农业大学学报, 1997, 15(01): 40-44.
[5]	徐廷文, 孙东发. 重新认识大麦的食用价值[J]. 四川农业大学学报, 1994, 12(02): 207-211.

莼菜食用品质特点和加工对品质的影响初探

PRIMARY STUDY OF EATING CHARACTERS OF WATER SHIELD QUALITY AND EFFECT OF PROCESSING ON THE QUALITY

PDF (PC)

赞

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 5

Metrics

本文评价

推荐阅读 0