摘要
将鲜切绿芦笋分别用10mg/L、20mg/L、30mg/L浓度的6-BA处理后,置于(2±1)℃条件下观察品质变化。结果表明,2℃贮藏条件与20mg/L 6-BA最佳浓度处理方法结合可使鲜切绿芦笋呼吸强度明显降低,抑制细胞膜透性上升和可溶性蛋白下降,减少MDA累积,阻止叶绿素降解。
Quanlity changes of the fresh-cut green asparagus at 10 mg/L.20 mg/L and 30 mg/L 6-BA levels under （2＋1）℃ during storage were investgated. The results showed that it could effectively depress the respiratory rate, inhibited the increase of ce 11 membrane permeability and the decrease of solube protein, lowered the cumulation of MDA, blocked the chlorophyll＇ s degrading. The best concentration of 6-BA used in fresh-keeping of fresh-cut green asparagus was 20 mg/L.
出处
《保鲜与加工》
CAS
2008年第1期16-20,共5页
Storage and Process
关键词
绿芦笋
6-BA
保鲜
鲜切
green asparagus
6-BA
fresh-keeping
fresh-cut
