Bouzari Ali, Holstege Dirk, Barrett Diane M
Department of Food Science and Technology and ‡Analytical Lab, University of California , Davis, California 95616, United States.
J Agric Food Chem. 2015 Jan 28;63(3):951-6. doi: 10.1021/jf504890k. Epub 2015 Jan 13.
Minerals, total phenolics, and fiber were analyzed in several fruit and vegetable commodities to evaluate the differences between fresh and frozen produce. Magnesium, calcium, iron, zinc, and copper were evaluated in corn, carrots, broccoli, spinach, peas, green beans, strawberries, and blueberries. Each commodity was harvested fresh and split into two batches. Half of each commodity was kept fresh, and the other half was frozen. The nutrient content was analyzed over three storage times per treatment. The retention of nutrients was highly dependent on the commodity, but the majority of the commodities showed no significant difference between fresh and frozen for all analytes (p ≤ 0.05).
对几种水果和蔬菜商品中的矿物质、总酚类物质和纤维进行了分析，以评估新鲜农产品和冷冻农产品之间的差异。对玉米、胡萝卜、西兰花、菠菜、豌豆、青豆、草莓和蓝莓中的镁、钙、铁、锌和铜进行了评估。每种商品均新鲜采收并分成两批。每种商品的一半保持新鲜，另一半进行冷冻。对每个处理在三个储存时间点分析营养成分含量。营养成分的保留高度依赖于商品，但大多数商品在新鲜和冷冻状态下的所有分析物之间均无显著差异（p≤0.05）。
