三阶段减压条件下绿芦笋采后老化机制的研究

以常压冷藏为对照,通过对绿芦笋质构、细胞壁组分及相关酶活性的分析与细胞结构的观察,探讨绿芦笋采后的老化机制,研究三阶段减压贮藏对绿芦笋采后老化的影响。结果表明,绿芦笋采后的老化在质地上表现为剪切强度和破皮强度的增大;在化学组成上表现为纤维素、木质素含量的增加;在细胞结构上表现为维管束的长大和大导管的形成。而细胞结构方面的变化是绿芦笋采后老化的本质。三阶段真空减压保鲜工艺因可明显抑制维管束的长大与大导管的形成,因而能有效抑制绿芦笋老化。

Study on Aging Mechanism of Postharvest Green Asparagus in Three-stage Hypobaric Storage

The aging mechanism of postharvest green asparagus was discussed by analysing texture,cell-wall chemical composition,relative enzymes activity and cell structure of green asparagus under three-stage hypobaric storage condition using the atmosphere cold storage as control. Results showed that the aging process of green asparagus is mainly expressed as the rise of shear and piercing intensity,the increase of cellulose content and lignin content,the growth of vascular bundle and the formation of big trachea which is the essence of aging. The three-stage hypobaric storage could inhibit the growth of vascular bundle,prevent the formation of big trachea and the thickening of trachea wall. Therefore it could obviously delay the aging of green asparagus.