三阶段减压贮藏对绿芦笋采后生理变化的影响  

Effects of Three-stage Hypobaric Storage on Green Asparagus Physiologic Changes

作　　者：李文香[1] 仇宏伟[1] 孙苹[1] 张慜[2] 

机构地区：[1]莱阳农学院食品学院,山东青岛266109 [2]江南大学食品科学与安全教育部重点实验室,江苏无锡214122

出　　处：《食品科学》2008年第2期419-424,共6页Food Science

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.

关 键 词：绿芦笋 三阶段减压贮藏 常压冷藏 保护酶 自由基 

分 类 号：S609.3[农业科学—园艺学]