Growth temperature affects sensory quality and contents of glucosinolates, vitamin C and sugars in swede roots (Brassica napus L. ssp. rapifera Metzg.)
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- 作者：Tor J. Johansena ; tor.johansen@nibio.no" class="auth_mail" title="E-mail the corresponding author ; Sidsel F. Hagenb ; sidsel.hagen@nofima.no" class="auth_mail" title="E-mail the corresponding author ; Gunnar B. Bengtssonb ; gunnar.bengtsson@nofima.no" class="auth_mail" title="E-mail the corresponding author ; Jø ; rgen A.B. Mø ; lmanna ; jorgen.molmann@nibio.no" class="auth_mail" title="E-mail the corresponding author
- 关键词：Ascorbic acid (PubChem CID ; 54670067) ; Glucoerucin (PubChem CID ; 656538) ; Progoitrin (PubChem CID ; 656566) ; Glucoberteroin (PubChem CID ; 9548726) ; Gluconapoleiferin (PubChem CID ; 9548635) ; d-Glucose (PubChem CID ; 5793) ; d-Fructose (PubChem CID ; 5984) ; Sucrose (PubChem CID ; 5988)
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 April 2016
- 年：2016
- 卷：196
- 期：Complete
- 页码：228-235
- 全文大小：623 K
文摘
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Swede roots were grown in phytotron at temperatures between 9 and 21 °C.
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High temperature enhanced vitamin C, progoitrin content and bitter taste.
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Low temperature enhanced sugar content and sweet taste, crispiness and juiciness.
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Results indicated a good eating quality of swedes from low growth temperatures.