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本文用了三个蔬菜用豌豆品种为研究分析的材料。一个是廣州的大莢豌豆,这是以豆莢为主要食用的的品种;又一个是杭州的白花豌豆,这是以新鮮种子为主要食用的品种;第三个是“阿拉斯加”豌豆,这是有名的罐头制造用品种。这些豌豆在杭州气候环境下,都是在4月下旬,5月上旬先后开花。开花后6—8天,开始分析它們的豆莢及种子的維生素丙(抗坏血酸)还元糖及全糖的含量。每隔4—6天分析一次,直到完全成熟为止。本試驗所用的三个品种,在豆莢及种子的發育及成熟过程中,維生素丙的含量都是愈成熟而愈少。在發育的初期,不論莢果或种子,每100克新鮮物重中都可以含有40—60毫克的維生素丙,但到了完全成熟时,僅有5—15毫克了。种子中和莢果中的維生素丙含量的变化,差不多有平行的趋向。而且大莢豌豆(軟莢种)的莢果中的維生素丙含量比种子中的为多;而杭州白花豌豆(硬莢种),則莢果中的比种子中的少。这是符合于这兩个品种的利用方式的。至于全糖或还元糖,也都是愈到成熟愈少。但豆莢中的全糖及还元糖,在發育及成熟过程中,虽然也稍为降低,但沒有象在种子中減低的迅速,而且比种子中的含量为多。随伴着种子中的糖在成熟过程中的迅速減少,淀粉迅速的增加,硬度也因而增加。种子中的还元糖含量,在接近成熟时,只有微量的存在,甚至沒有。由于維生素丙及各种糖类在成熟过程中迅速減低,因而在農業技術上不宜在开花后20天才進行采收。采收越迟,作为蔬菜食用的品質就愈低。而如何选擇适当的采收时期,是保証豌豆具有丰富的营养成分的主要条件。
In this paper, three vegetables with pea varieties for research and analysis of the material. One is the Guangzhou pea pods, which is pod-based varieties of food; another is the white pea in Hangzhou, which is based on fresh seeds as the main food varieties; the third is “Alaska” peas, which is famous Canning variety. These peas in Hangzhou climate, are in late April, early May has flowering. Six to eight days after flowering, begin analysis of their pods and seeds vitamin C (ascorbic acid) also contains sugar and whole sugar content. Analyze every 4-6 days until fully matured. The three varieties used in this experiment, the pod and seed development and maturation process, vitamin C content is the more mature and less. In the early stages of development, 40-60 mg of vitamin C may be present per 100 grams of fresh matter, regardless of pod or seed, but only 5-15 mg at full maturity. Changes in the content of vitamin C in seed neutralizing pods are almost parallel. Moreover, the content of vitamin C in the pods of pod peas (pods) was higher than that in the seeds, while that of Hangzhou white peas (hard pods) was less than that in the seeds. This is in line with the use of these two varieties of ways. As for the whole sugar or sugar also are less mature. However, the whole and retarded sugars in pods, though slightly reduced in development and maturation, did not decrease rapidly in seeds and were more abundant than in seeds. Accompanying the rapid decrease of the sugar in the seeds during maturation, the starch rapidly increases and the hardness increases accordingly. In the seeds of the sugar content, in close to maturity, only a trace of the existence, not even. Due to the rapid decrease of vitamin C and various sugars in the maturation process, it is not technically suitable for agriculture to be harvested 20 days after flowering. The later the harvest, the lower the quality of consumption as vegetables. And how to choose the appropriate harvest time, is to ensure that pea is rich in nutrients the main conditions.