6-BA处理对绿芦笋低温贮藏效果的研究  

Effects of 6-BA on the Storage of Green Asparagus

作　　者：赵玉华[1,2] 侍朋宝[1,2] 于晓蕊[1] 常学东[1,2] 黄云祥 

机构地区：[1]河北科技师范学院,河北昌黎066600 [2]河北省芦笋工程技术研究中心,河北秦皇岛066600 [3]秦皇岛长胜农业科技发展有限公司,河北秦皇岛066600

出　　处：《保鲜与加工》2011年第6期14-17,共4页Storage and Process

基　　金：唐山市科学技术研究与发展计划项目(10120201C-2);国家星火计划项目(2010GA620001)

摘　　要：对绿芦笋采用10、20、30 mg/L三种不同浓度的6-BA(6-苄氨基嘌呤)进行处理,在(-0.2±0.3)℃的冷库中贮藏12 d,研究6-BA处理对绿芦笋贮藏效果的影响。结果表明,三种浓度的6-BA处理均可提高绿芦笋的低温贮藏保鲜效果,其中以20 mg/L浓度的6-BA处理效果最好,可有效降低绿芦笋的呼吸强度,延迟呼吸高峰的出现时间,并在一定程度上阻止水分的散失,明显抑制叶绿素和VC的降解及粗纤维含量的增加,延缓绿芦笋的衰老进程,贮藏至12 d时,商品率为74.5%。In order to study the effects of 6-BA on the storage for green asparagus,the green asparagus were used as test materials,which treated with different concentration of 6-BA（10,20,30 mg/L） at（-0.2±0.3） ℃ for 12 d.The result showed that,all the three concentration of 6-BA treatments could improve the storage effect of green asparagus at low temperature,and the effect of 20 mg/L 6-BA was the best,it reduced the respiration rate effectively and postponed the respiratory peak,preverted the water dissipation in some degree,inhibited the degradation of chlorophyll and VC and the increasing of crude fiber content,delayed the aging process of green asparagus.After 12 days,the commodity rate was 74.5%.

关 键 词：绿芦笋 6-BA 贮藏效果 

分 类 号：S644.6[农业科学—蔬菜学]