| 绿芦笋的减压保鲜试验 |
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| 引用本文： | 李文香,张慜,余汉清.绿芦笋的减压保鲜试验[J].食品与生物技术学报,2004,23(6):38-42. |
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| 作者姓名： | 李文香 张慜 余汉清 |
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| 作者单位： | 1. 江南大学,食品学院,江苏,无锡,214036
2. 无锡市惠山区农林局,江苏,无锡,214174 |
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| 基金项目： | 江苏省农业攻关项目(BE2003349)资助课题 |
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| 摘 要： | 以冰箱保藏和室温放置为对照,分析了绿芦笋采后生物学变化.结果表明,减压条件能有效保持绿芦笋的感官品质,但芦笋呼吸强度明显受到抑制,叶绿素、VC的降解,总酸、可溶性固形物的下降及膜脂过氧化产物丙二醛(MDA)的积累,均较冰箱和室温条件下缓慢得多.减压条件能显著延缓绿芦笋的衰老进程,延长贮藏寿命,其贮藏期可达50 d,而冰箱条件下只有25 d,室温放置仅为6 d.
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| 关 键 词： | 绿芦笋 减压保鲜 冰箱保藏 室温 |
| 文章编号： | 1009-038X(2004)06-0038-05 |
| 修稿时间： | 2004年3月25日 |
Study on Hypobaric Storage of Asparagus of ficinalis L. |
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| LI Wen-xiang,ZHANG Min,YU Han-qing.Study on Hypobaric Storage of Asparagus of ficinalis L.[J].Journal of Food Science and Biotechnology,2004,23(6):38-42. |
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| Authors: | LI Wen-xiang ZHANG Min YU Han-qing |
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| Abstract: | The biological changes of Asparagus officinalis L. in hypobaric storage were studied compared with those in the refrigerator and room temperature storage. The results showed that hypobaric storage significantly improved sensory quality, inhibited repiratory intensity, kept the contents of chlorophyll, vitamin C, total acid and soluble solids. Hypobaric storage obvioursly delayed the process of postharvest senescence and extended the storage life. A storage life of 50 days was achieved, whereas the storage lifes were only 25 days in the refrigerator, and 6 days in room temperature storage. |
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| Keywords: | Asparagus of ficinalis L hypobaric storage refrigeration room temperature storage |
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