CAJ | 학술논문

维生素C（Vc）又叫抗坏血酸，是鲜食糯玉米及其加工品中非常重要的营养指标。本文研究了4个糯玉米品种鲜果穗采后籽粒中Vc在4种不同贮藏处理条件下的变化情况，结果表明，鲜籽粒中Vc含量受温度影响很大，受苞叶影响不大。
유생소C（Vc）우규항배혈산，시선식나옥미급기가공품중비상중요적영양지표。본문연구료4개나옥미품충선과수채후자립중Vc재4충불동저장처리조건하적변화정황，결과표명，선자립중Vc함량수온도영향흔대，수포협영향불대。
Vitamin C(Vc) is also called ascorbic acid. Vc content is a very important nutritional index for fresh waxy corn and its processed products. In this paper, the changes of Vc content in fresh kernel of post-harvest fresh ears of four waxy corn varieties under four storage conditions were studied. The results show that the storage temperature had a significant impact on the Vc content, while the bract had less effect.