三阶段减压贮藏工艺对采后绿芦笋营养品质的影响  

作　　者：李文香[1] 孙宝山[1] 张恩盈[1] 张慜[2] 

机构地区：[1]莱阳农学院,山东青岛266109 [2]江南大学食品学院,江苏无锡214036

出　　处：《食品工业科技》2007年第1期221-224,共4页Science and Technology of Food Industry

基　　金：江苏省科技攻关项目(BE2003349)。

摘　　要：以常压冷藏为对照,通过对绿芦笋总糖、还原糖、非还原糖、膳食纤维、抗坏血酸、可滴定酸、叶绿素、类胡萝卜素、可溶性蛋白及总游离氨基酸的测定,研究了三阶段减压贮藏工艺对绿芦笋采后营养品质的影响。结果表明,三阶段减压贮藏可显著抑制绿芦笋还原糖向非还原糖、膳食纤维的转化,延缓绿芦笋抗坏血酸、可滴定酸、叶绿素、类胡萝卜素及可溶性蛋白的降解,降低总游离氨基酸的上升速度(P<0.05)。三阶段减压贮藏工艺可明显抑制绿芦笋采后衰老进程,延长绿芦笋保鲜期达50d,而常压贮藏保鲜期仅为25d。The effect of three-stage hypobaric storage on total sugars, reducing sugars, non reducing sugars, dietary fibre , ascorbic acid, total acidity, chlorophyll, carotenoil, soluble protein and amino acid contents in green asparagus were studied as compared with the atmosphere cold storage. Three-stage hypobaric condition significantly inhibit the transformation from reducing sugars to non reducing sugars and dietary fibre, delay the degradation of ascorbic acid, total acidity, chlorophyll, carotenoil and soluble protein, reduce the increasing of amino acid content（P〈0.05）. It is concluded that three-stage hypobaric storage can obviously inhibit asparagus senescence. It achieved the storage life of 50 days, whereas the storage life was only 25 days in atmosphere cold storage.

关 键 词：绿芦笋 三阶段减压贮藏 常压冷藏 营养品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]