知识与财富的链接
采用冷藏、抽真空冷藏和漂洗冷冻三种贮藏环境下研究九种野菜维生素C含量变化表明：三种贮藏环境条件下九种野菜的维生素C损失率均随着贮藏时间的增加而增加,漂洗后冷冻处理可使野菜能保存较长时间,同一种野菜不同贮藏环境下维生素损失率的影响显著性也不同。
The change of the vitamin C content in nine wild vegetable was studied under three storage environments of refrigeration, vacuum refrigeration and rinse-freezing. The results showed that the vitamin C loss rate of nine wild vegetable under three storage conditions increased with the increase of storage time. The same wild vegetable had different impact rates in vitamin C loss under different storage environments.After rinsing process, the freezing treatment can keep wild vegetable for a longer time.
