高静压处理对绿芦笋生理特性及贮藏品质的影响

为深入了解高静压（high hydrostatic pressure，HHP）对绿芦笋的保鲜效果，以绿芦笋为原料，探讨了HHP处理对绿芦笋采后生理及贮藏品质的影响。经20、50、100 MPa各保压2 min处理的样品置于相对湿度90%、温度4 ℃的冷库中贮藏15 d。贮藏期间定期测定绿芦笋的呼吸强度、丙二醛含量、细胞膜渗透率、叶绿素变化、嫩茎硬度、总酚含量和质量损失率以及色泽的变化。结果表明：与对照组相比，HHP处理可以有效降低贮藏期间绿芦笋呼吸强度，延缓嫩茎中叶绿素降解，较好保持了绿芦笋的硬度和色泽。研究结果为HHP用于嫩茎蔬菜的保鲜贮藏提供了依据。

Effect of High Hydrostatic Pressure Processing on Postharvest Physiology and Storage Quality of Green Asparagus Spears

Changed in the postharvest physiology and storage quality of green asparagus treated by high hydrostatic pressure (HHP) were investigated for a better understanding of the effect of HHP in preserving the quality of asparagus. Green asparagus were treated by high hydrostatic pressure at various pressure levels (20, 50 and 100 MPa, respectively) for 2 min and then stored at 4 ℃ and 90% relative humidity for 15 days. During the storage, the changes in respiration rate, malondialdehyde (MDA) content, relative cell membrane permeability, chlorophyll content, firmness, weight loss and color were determined. The results showed that compared with untreated samples, high hydrostatic pressure processing exhibited significantly decreased respiration rate, chlorophyll degradation, and maintained higher firmness and better color. These results reinforce the application of high hydrostatic pressure processing to preservation of green asparagus.