绿芦笋保鲜技术研究进展  

Research progress of preservation technology of green asparagus

作　　者：李俊[1] 叶兴乾[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,浙江杭州310029

出　　处：《食品工业科技》2009年第9期345-348,共4页Science and Technology of Food Industry

基　　金：国家"863"项目(SQ2007AA10XK140105)

摘　　要：绿芦笋是营养价值极高的药食两用型蔬菜,广受国内外消费者的青睐。目前我国生产的大部分绿芦笋主要用于出口,仅有少部分在国内销售。但室温下,绿芦笋采后呼吸强烈,生理代谢旺盛,不易贮藏,而采用适当的保鲜方法可以有效延长绿芦笋保鲜期。现在关于绿芦笋保鲜方法的研究已有很多,本文对这些方法进行综述。As a pharmacal and edible vegetable, green asparagus is rich in many kinds of nutrients and widely welcome.At present, most of the asparagus produced in China are for exporting.But at ambient temperature, its extreme perishable property and high respiration rate seriously limit the shelf-life.Some proper preserving methods have been proved to reserve its fresh property effectively.Lately, there were a lot of studies and reports on green asparagus preserving which were summarized in this review.

关 键 词：绿芦笋 保鲜技术 货架期 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]