不同初始气体比例对芦笋贮藏品质的影响

Effect of Different Initial Gases Proportion on the Quality of Asparagus in Cold Storage

采用正交试验方法,考察5℃条件下不同初始O2/CO2气体比例对芦笋贮藏品质的影响。芦笋进行MAP包装并贮藏28 d后测定芦笋感官、失水率、Vc含量、叶绿素含量和纤维素含量5个指标,运用方差分析和Duncans’新复极差多重比较得出,初始的O2含量是影响芦笋贮藏品质的最重要因素,在初始气体比例O2为10%～15%、CO2为5%～10%的范围内,芦笋的贮藏品质最好,贮藏28 d后还能保持良好的感官品质,较高的Vc和叶绿素含量,较低的失水率和纤维素含量。

Orthogonal experiments to study the effect of different initial gas proportion on the quality of asparagus in cold storage were done. After asparagus with MAP package, stored for 28 days, sample＇s sensory evaluation, weightlessness rate, Vc content, chlorophyll content and fiber content were tested. The results of this study were analyzed with analysis of variance and Duncan＇s multiple comparation. It was concluded that the initial 02 proportion was the remarkable factor affecting the asparagus＇s storage quality. The range of initial gas proportion with 02 from 10% to 15% and C02 from 5% to 10% was the best to keep the asparagus after 28 days storage had fine sensory quality, higher Vc and chlorophyll content, lower weightlessness rate and fiber content.