冰温贮藏后不同出库方式对绿芦笋品质的影响
详细信息Effect of different out-store tests after ice-temperature preservation on quality of Green Asparagus
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摘要: 研究了绿芦笋经冰温贮藏后不同出库方式对其品质的影响。实验以冠军品种绿芦笋为试材,经冰温贮藏（-0.2～-0.5℃）15d后,采用四种升温方式,研究不同出库方式对冰温贮藏后的绿芦笋品质的影响。结果表明:缓慢升温的出库方式可以有效地延长绿芦笋的货架期,其中G-2处理效果最为明显。方式G-2可使绿芦笋保持较好的感官品质、可溶性固形物含量和硬度,并有效地降低了绿芦笋呼吸强度、电导率和MDA含量,但G-2对绿芦笋VC含量和PAL活性的影响不大。Abstract: The effect of different out-store tests after ice-temperature preservation on Green Asparagus quality was investigated.The experiment selected Champion as experimental material.Through ice-temperature preserving (-0.2～-0.5℃) 15d, using four kinds of warming slow methods, the effect of different out-store tests after ice-temperature preservation on Green Asparagus quality was investigated.The result showed that:Shelf-life of Green Asparagus could be extended effectively by gradually warming, and G-2 was the most obvious.Better sensory quality, soluble solid content and firmness of Green Asparagus could be kept by G-2.And the conductivity and MDA content of Green Asparagus could be reduced effectively.But the VC content, PAL activity couldn't be effectively affected by G-2.
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