不同处理对绿芦笋采后生理和贮藏品质的影响

研究了ClO2、NaCl、乙醇和热水处理对绿芦笋的低温贮藏效果及采后品质的影响。结果表明:50℃热水处理10 min处理能显著提高绿芦笋的商品率,延缓叶绿素和VC的降解,抑制过氧化物酶(POD)和苯丙氨酸解氨酶(PAL)活性,降低粗纤维的含量;50 mg/kgClO2处理抑制了POD和PAL的活性,降低粗纤维的含量,但促进了叶绿素和VC的降解,商品率低;5 mL/kg乙醇处理可以延缓叶绿素和VC的降解,提高绿芦笋的商品率,但对抑制抑制POD和PAL的活性、降低粗纤维的含量无显著效果;2.5%NaCl处理使POD和PAL的活性提高,粗纤维含量增加,在贮藏结束时已失去商品价值,没有理想的保鲜效果。

Effects of Different Treatments on the Physiology and Storage Quality of Post Harvest Green Asparagus

The effects of different concentration of chlorine dioxide(ClO2),sodium chloride(NaCl),ethanol and hot-water treatments on the physiology and storage quality to post harvest asparagus were studied.The results showed that 50℃ hot water treatment for 10 minutes could significantly enhance the commodity rate and inhibit the reducing of chlorophyll and vitamin C,decrease the activities of POD and PAL and prevent the content of lignification;the treatment of 50mg/kg ClO2 could decrease the activities of POD and PAL and the content of lignification,however it enhanced the reducing of chlorophyll and vitamin C,lessen the commercial value;the treatment of 5mL/kg ethanol could inhibit the reducing of chlorophyll and vitamin C,enhance the commercial value,however,it did not have significant effect on retarding the activities of POD and PAL and the content of lignification;asparagus treated by 2.5% NaCl increased the activities of POD and PAL,and content of lignification,lost the commodity value at the end of storage.