摘要
芦笋是一种营养丰富并具有一定药用价值的名贵蔬菜,特别对癌症的防治有较好的功效,有"蔬菜之王"的美称。但由于芦笋嫩茎含水量较高,呼吸作用强,采收后的芦笋极不耐贮藏,低温是控制芦笋嫩茎采收后生理变化的有效措施。在较低的温度下(2～4)℃,通过调节贮藏温度、湿度、降温速度、贮藏环境的气体成分,及适当的预处理、包装等,可以较好地贮藏芦笋。介绍芦笋的弱光冷藏、速冻贮藏、气调贮藏、气调包装贮藏、惰性气体处理和减压保鲜6种贮藏方法,并简单地讨论了芦笋嫩茎在贮藏期生理和形态变化,对芦笋的保藏工艺的研究有一定的借鉴作用。
Asparagus is regarded as one kind of high-values vegetable with effectiveness for prevention of cancers, so it is named as the king of vegetables. But because of the high water content and intense respiration, the harvested asparagus is liable to spoil. Low temperature is an effective method to control the asparagus physiological changes. Lower temperature （2-4）℃, as well as regulating the temperature, humidity, the temperature decreasing speed, the gas composition of the store environment, suitable preconditioning, package, and so on,can extend the shelf-life of asparagus. Six kinds of asparagus storage methods, such as low light irradiance refrigeration, quick-frozen, CA cold storage, MA cold storage, inert gas treatment, hypobaric storage were introduced. The change of physiology and shape of asparagus stem during storage was also discussed. It will be a reference for the study on preservation of the asparagus.
出处
《食品科技》
CAS
北大核心
2007年第8期248-252,共5页
Food Science and Technology
基金
上海市科技兴农重点攻关项目[沪农科攻字(2006)第8-1]
上海市教委重点学科项目(T1102)。
关键词
芦笋
保鲜
弱光冷藏
速冻
气调包装
惰性气体处理
减压保藏
asparagus
keeping-quality
low light irradiance refrigeration
quick-frozen
MAP
inert gas treatment
hypobaric storage
