Abstract：The freezing points of 13 cultivars of vegetables were measured using a HP34970A data collector and contents of soluble solids were measured using a PR-101 (0 -45% )refractometer. The results show that there is a high negative correlation between soluble solids and freezing point(r = -0.9007, p <0.05). A mathematical model is created to demonstrate this relationship( Y = -0. 2419X -0. 3358,7 Stands for freezing point;X Stands for soluble solids). All the tissues of the 13 vegetables have typical freezing...
收稿日期: 2002-09-16
引用本文:
王颉;李里特;丹阳;. 蔬菜可溶性固形物含量与冰点温度的关系[J]. 中国蔬菜, 2003, 1(4): 7-9.
Wang Jie;Li Lite;Dan Yang. The Correlation between Freezing Point and Soluble Solids of Vegetables. , 2003, 1(4): 7-9.
