CAJ | 학술논문

以探讨不同储存方式对猕猴桃维生素C(Vc)含量的影响为目的，采用2,6-二氯靛酚滴定法测定不同储存方式下猕猴桃维生素C含量的变化。结果显示，3种储存方式下，猕猴桃Vc含量及保存率随储藏时间的增加均呈下降趋势，低温储存对猕猴桃Vc含量和保存率的影响最小，干制对猕猴桃Vc含量及保存率的影响最大，猕猴桃应尽量选择鲜食。
이탐토불동저존방식대미후도유생소C(Vc)함량적영향위목적，채용2,6-이록전분적정법측정불동저존방식하미후도유생소C함량적변화。결과현시，3충저존방식하，미후도Vc함량급보존솔수저장시간적증가균정하강추세，저온저존대미후도Vc함량화보존솔적영향최소，간제대미후도Vc함량급보존솔적영향최대，미후도응진량선택선식。
To investigate the effect of different storage ways on vitamin C (Vc) content in kiwifruit, 2, 6-dichloro-indophenol titration method was adopted to determine the changes of vitamin C content under different storage ways. The results indicated that in different conditions Vc content and preserving rate decreased with the increase of the storage time. Low temperature storage had minimal impact on kiwi Vc content and preservation rate, while rying method had maximal impact. So we should eat the fresh kiwifruit.