摘要
研究在冷藏条件下,光合气调箱及PE包装两种方式对绿芦笋保鲜效果影响,采用较优包装方式,并调节其内的气体成分,探索最佳贮藏条件。结果表明:光合气调箱对绿芦笋的保鲜效果明显优于PE包装。调节光合气调箱内气体浓度为15%CO2+20%O2时,可明显降低绿芦笋贮藏过程中可溶性固形物、Vc和叶绿素含量的下降速度,减少丙二醛的积累和纤维素的增加,可较好的保持采后绿芦笋的食用品质和商品价值。
The effects of photosynthetic modified atmosphere box and PE packaging, the concentration of CO2 and O2 on physio-logical and biochemical changes of green asparagus during cold storage were studice. The results proved that the preservative effects of photosynthetic modified atmosphere box was better than that of PE packaging. Based on this result, the gas concentration was adjusted in the box.When the concentration was 15%CO2＋20%O2, it could reduce the loss of soluble solids, vitamine C and chlorophyll obviously, which lessens the accumulation of Malondialdehyde and fibre and keeps better edible quality and commercial value of postharvest green asparagus.
出处
《沈阳农业大学学报》
CAS
CSCD
北大核心
2007年第6期860-863,共4页
Journal of Shenyang Agricultural University
关键词
绿芦笋
保鲜
包装
气体浓度
green asparagus
preservatative
packing
gas concentration
