绿芦笋压差预冷和冷藏试验研究

Experimental study on Pressure Pre-cooling and Cold Storing of Green Asparagus

试验研究了绿芦笋采后压差预冷和没预冷,用发泡聚苯乙烯箱和瓦楞纸箱包装,在2℃条件下冷藏10天2、0天、30天4、0天和50天的品质变化。结果表明:冷藏20天的绿芦笋新鲜并具有商品性。随着冷藏时间的延长,绿芦笋的失重率、腐烂率和顶端鳞片松散率逐渐增多,颜色变浅,可溶性固形物、维生素C和糖含量逐渐降低,叶绿素含量前期下降,中后期逐渐升高。压差预冷和包装方法对绿芦笋的保鲜效果影响较大。PC+EPS的保鲜效果最好,不但能减少绿芦笋的失重率、腐烂率和顶端鳞片松散率,而且能减少其可溶性固形物、维生素C和糖含量的损失。

The quality changes of green asparagus in cold storage with and without pressure precooling （PC）, within the expanded polystyrene box （EPS） and the corrugated paper box （CPB）, at 2℃ for 10 days, 20days, 30days, 4Odays, and 50days were studied. The results show that the green asparagus with the marketability could be stored for 20 days at 2℃. During cold storage, the dehydrating rate, rotting rate, and loosing rate of green asparagus increased gradually; the color became light; the soluble solids, vitamin C, and sugar contents decreased gradually; the chlorophyll content decreased in the earlier stage and then accumulated. Pressure pre- cooling and packing methods have significant effects on keeping freshness of green asparagus. The freshness result with PC＋ EPS was the best, with not only reducing the dehydrating rate, rotting rate, and loosing rate of green asparagus, but also reducing the losses of the soluble solids, vitamin C, and sugar contents.