Badifu G I, Akpapunam M A, Mgbemere V M
Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria.
Plant Foods Hum Nutr. 1995 Sep;48(2):141-7. doi: 10.1007/BF01088310.
The effects of blanching, sun-oven-drying and storage conditions on beta-carotene content of the fresh leaves of fluted pumpkin were investigated. The beta-carotene (mg/100 g) of fresh leaves (unblanched) was 98.9 whereas on blanching the value was reduced to 86.3 for steam blanch and 83.8 for water blanch. After dehydration the losses in the beta-carotene were in the ranges of 37.6 to 48.8%, 40.5 to 51.3% and 68.8-72.0% for the steam-, water-blanched and unblanched leaves, respectively. The lower limit loss values were for the oven-dried leaves whereas the upper limit values were obtained from sundried ones. The ambient (30 +/- 2 degrees C) and refrigeration (7 +/- 1 degree C) storage conditions showed some slight changes in beta-carotene contents of the leaves. The losses were in the ranges of 2.0 to 25.7% (refrigeration) and 9.2 to 36.3% (ambient) conditions. Blancing and storage conditions affected the organoleptic characteristics of the leaves.
研究了漂烫、日光烘干和储存条件对南瓜叶鲜叶中β-胡萝卜素含量的影响。鲜叶（未漂烫）的β-胡萝卜素含量（毫克/100克）为98.9，而漂烫后，蒸汽漂烫的β-胡萝卜素含量降至86.3，水煮漂烫的降至83.8。脱水后，蒸汽漂烫叶、水煮漂烫叶和未漂烫叶的β-胡萝卜素损失分别在37.6%至48.8%、40.5%至51.3%和68.8%至72.0%的范围内。下限损失值出现在烘干叶中，而上限损失值则出现在晒干叶中。环境温度（30±2℃）和冷藏温度（7±1℃）储存条件下，叶片中β-胡萝卜素含量有一些轻微变化。损失范围在2.0%至25.7%（冷藏）和9.2%至36.3%（环境温度）之间。漂烫和储存条件影响了叶片的感官特性。
