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柑橘食味品质与矿物质元素的分析
引用本文:王芳权.柑橘食味品质与矿物质元素的分析[J].浙江树人大学学报,2002,2(3):69-70,81.
作者姓名:王芳权
作者单位:浙江树人大学,轻工与环保学院,浙江,杭州,310015
摘    要:对柑橘品质的评价大多集中在食味品质和有机物的营养方面,而对柑橘矿物质元素营养方面的报道不多。本文通过对浙江省主要柑橘种类--本地早、无核橘、衢州密柑、瓯柑等食味品质和矿物质元素的测定,并对测定数据进行统计分析,发现不同种类柑橘之间的食味品质和矿物质元素含量存在较大差异,食味品质以本地早为最佳,矿物质元素含量以衢州密柑为最高。

关 键 词:柑橘  食味品质  矿物质元素  品质品价  营养物质  可食率  总酸度  维生素C
文章编号:1671-2714(2002)03-0069-02

Taste Quality and Mineral Contents of Oranges in Zhejiang Province
WANG Fangquan.Taste Quality and Mineral Contents of Oranges in Zhejiang Province[J].Journal of Zhejiang Shuren University,2002,2(3):69-70,81.
Authors:WANG Fangquan
Abstract:Much attention has been paid to the taste quality of oranges instead of the mineral contents in terms of the evaluation on orange quality. The present experiment was carried out to analyze both taste quality and mineral contents in the four main kinds of oranges in Zhejiang Province: Bendizao, Wuheju, Quzhoumigan and Ougan. Great differences, statistically significant, were found among the four kinds of oranges both in taste quality and in mineral contents. Bendizao showed the best quality in taste, while Quzhoumigan had the highest mineral contents.
Keywords:Orange  taste quality  mineral element
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