芦笋MAP气调保鲜研究

Study on modified atmosphere packaging of asparagus (Asparagus officinalis L.)

MAP气调保鲜可以延长芦笋的货架期。本试验结果表明:MAP包装初始气体浓度比例对失重影响不明显,芦笋的失重率为1.07%～1.92%;但对感官评价值、Vc含量、纤维素含量、叶绿素含量等影响显著,其中以2种初始气体浓度的MAP包装(MAP11和MAP14)芦笋的感官评价值、叶绿素和维生素C含量较高;贮藏温度对MAP包装芦笋的品质影响显著,特别是当温度超过5℃时,这种影响更为明显。对6种不同薄膜MAP气调保鲜的研究表明,以低密度聚乙烯(LDPE)MAP保鲜效果最好。MAP11(10%O2+10%CO2)和MAP14(5%O2+5%CO2)包装的芦笋在5℃下贮藏18天后仍有较好的品质。防腐剂试验表明,桂醛、双乙酸钠或桂醛与双乙酸钠协同对芦笋贮藏期的软腐病菌和镰刀菌均有较好的抑制效果。

Shelf life of asparagus (Asparagus officinalis L.) can be prolonged by modified atmosphere packaging(MAP). The results of the experiment shown that the effect of initial gasses ratio in MAP on weight loss (between 1.07% to 1.92%) of asparagus was not significant, but the effect of it on assessment value, Vc contents, fiber contents and chlorophyll contents was significant. The storage temperature of MAP plays important role to the quality of asparagus in modified atmosphere packaging especially when storage temperature exceed 5℃. The quality of asparagus in low-density polyethylene bags was the best among the six films used in the experiment. Asparagus in MAP11(10%O_2 plus 10%CO_2) and MAP14(5%O_2 plus 5%CO_2) had good quality after 18 days at 5℃. Asparagus soft rot disease,Erwinia bacillus and Fusarium can be inhibited by cinnematic aldehyde and sodium dictate.