减压贮藏对绿芦笋不同部位品质的影响

以绿芦笋为原料,研究不同减压条件对绿芦笋不同部位品质的影响。结果表明,减压贮藏可以明显抑制可溶性蛋白质和可溶性固形物(TSS)含量的降低,0·06MPa作用显著。不同部位的绿芦笋可溶性蛋白质含量和TSS的变化趋势不同;中部和根部的可溶性蛋白质和TSS的含量随着贮藏期的延长逐渐降低,而茎头部呈略升后降趋势;绿芦笋叶绿素含量呈下降趋势,0·02MPa条件保存了较高的叶绿素含量,绿芦笋的不同部位色度a*值随着贮藏期的延长由负值逐渐变为正值,与对照相比,0·04MPa和0·06MPa对绿芦笋护绿作用不明显,0·06MPa减压贮藏效果好于0·02MPa和0·04MPa贮藏的效果,但色度a*值反而较大。 

Effect of hypobaric storage on quality of different parts of green asparagus

The changes of qualities in green asparagus had been studied, using hypobaric storage technology to study the influence on the quality of green asparagus under the conditions of different pressure.Results showed that:hypobaric storage inhibited the loss of soluble protein content and soluble solids content markedly,-0.06MPa delayed a notable effect.Changes of soluble protein contents and TSS in the different section of green asparagus were discrepancy. The root and the central segment reduced gradually with storage days, the stem head descended after rising first,chlorophyll content decreasesed under the conditions of different pressure,0.02MPa kept high chlorophyll content.To green asparagus, hypobaric storage did not keep green enough. Under the 0.06MPa decompression conditions, soluble protein and soluble solids content of green asparagus were higher than CK,0.02MPa and 0.04MPa, instead,the color a* values was larger.