芦笋保鲜技术研究进展  

Advances in Preservation Technology of Asparagus

作　　者：瞿华香[1] 张岳平[2] 宋晓[1] 郑立平[1] 陈光宇[2] 

机构地区：[1]江西省农业科学院农业信息研究所,江西南昌330200 [2]江西省农业科学院蔬菜花卉研究所,江西南昌330200

出　　处：《湖南农业科学》2013年第2期82-84,87,共4页Hunan Agricultural Sciences

基　　金：国家公益性行业(农业)科研专项(201003074);江西省农业科学院科技创新青年基金(2012CQN025)

摘　　要：芦笋是重要的功能型蔬菜,富含多种生物活性物质,具有很好的营养和药用功效。近年来,我国芦笋产业发展迅速,但作为鲜食为主的蔬菜,芦笋采收后高呼吸、强代谢等特点,使芦笋保鲜技术日益受到关注。综述了芦笋保鲜技术体系及影响采收后芦笋品质的机制的研究现状,并展望了其发展趋势,以期为芦笋保鲜技术深入研究提供一定的借鉴和参考。Asparagus is an important high nutrition vegetable and rich in a variety of bioactive substance,which has good nutritional and medicinal properties.In recent years,the development of asparagus industry was rapid in China.However,as a fresh edible vegetable,preservation technology of asparagus is a growing key point due to its high breathing and strong metabolic characteristics after harvest.In this paper,the current status of asparagus preservation technology system and mechanism of affecting asparagus quality after harvest were reviewed,moreover,the developing trend of asparagus preservation technology was prospected.These results can provide a reference to the further study on asparagus preservation technologies in future.

关 键 词：芦笋 保鲜技术 研究进展 综述 

分 类 号：S[农业科学]