预冷方式及MAP贮藏对芦笋采后生理变化的影响

Effects of Pre-cooling Mode and MAP Storage on Postharvest Physiological Change of Asparagus

为探讨预冷方式及MAP贮藏对芦笋保鲜的效果,以绿芦笋为试材,研究了真空、冰水、冷库自然预冷等3种不同的预冷方式并结合低温MAP处理对采后生理、营养品质和感官质量的影响。结果表明:芦笋采后未经及时预冷、未用MAP包装入库,贮藏8d的芦笋因营养品质和感官质量急剧下降而失去商品价值;真空预冷的降温速度最快并能显著降低芦笋的呼吸强度;采用低温并结合MAP包装处理,能有效降低细胞膜透性和粗纤维含量的增加,抑制维生素C和叶绿素含量的下降,芦笋贮藏20d仍具有较好的感官质量与商品价值。预冷对芦笋的贮藏效果依次为:真空预冷、冰水预冷和冷库自然预冷。

The effects of pre-cooling modes and MAP storage on fresh-keeping of Asparagus officinalis L.were studied in this paper. Green Asparagus was used as testing material and were precooled with vacuum cooling, ice water cooling or room temparature cooling and then stored in low temperature in combination with modified atmosphere packaging （MAP）. Changes in postharvest physiological, nutritional and sensory quality indexes were monitored during storage. The results showed that asparagus without pre-cooling and MAP lost their commodity values completely after 8 days of storage due to the rapid decrease of nutritional and sensory quality. Vacuum cooling was the most fast in lowering temperature and significantly inhibited respiratory intensity. Low temperature storage in combination with MAP effectively prevented the increases of membrane permeability and crude fibre content and the decreases of vitamin C and chlorophyll contents. The asparagus remained good sensory quality and commodity value after 20 days of storage. These results suggested that vacuum cooling is the most effective in maintaining quality of asparagus, followed by ice water cooling, while room temparature cooling was the least one.