摘要
以常压冷藏为对照,通过对绿芦笋采后呼吸强度、乙烯释放量、失重率和保护酶活性、自由基含量、丙二醛(MDA)含量及膜透性的测定,分析了三阶段减压贮藏工艺对绿芦笋采后生理变化的影响。结果表明,三阶段减压贮藏工艺能显著抑制绿芦笋的呼吸强度,降低乙烯释放量和自由基、丙二醛(MDA)的积累及膜透性的增加,提高保护酶活性,并控制失重率在理想的范围。三阶段减压贮藏工艺能明显延缓绿芦笋的衰老进程,使绿芦笋的贮藏期达50d,而常压冷藏条件下绿芦笋的贮藏期只有25d。
The effects of three-stage hypobaric storages （10～20 kPa for 3 d, 20～30 kPa for 1 week and 30～50 kPa for 3rd stage） on various physiologic indexes of green asparagus, such as respiratory intensity, ethylene emission, weight loss rate, defense enzyme activity, free radical content, malondialdehyde （MDA） content and cell membrance permeability, were studied as compared with the atmosphere cold storage. The results showed that three-stage hypobaric storage conditions significantly inhibited the respiratory intensity and ethylene emission, decrease the accumulation of free radicals and MDA, increase the activities of defense enzyme, inhibit the increase of cell membrance permeability and controll the weight loss rate. It was concluded that the three-stage hypobaric storages can obviously inhibit asparagus senescence with the result storage life of 50 days as compared with the storage life of only 25 days in atmospheric refrigeration conditions.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第2期419-424,共6页
Food Science
基金
江苏省科技攻关项目(BE2003349)
关键词
绿芦笋
三阶段减压贮藏
常压冷藏
保护酶
自由基
green asparagus
three-stage hypobaric storage
atmosphere cold storage
defense enzyme
free radical
