不同包装材料对绿芦笋保鲜效果的影响  

Effects of Different Packaging Materials on Preservation of Green Asparagus

作　　者：赵玉华[1,2] 梁建兰[1,2] 宋洪稼[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》2012年第1期27-31,共5页Storage and Process

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

摘　　要：研究了低温条件下贮藏12 d不同包装材料对绿芦笋的保鲜效果。结果表明,微孔膜包装可明显抑制绿芦笋的呼吸强度,降低水分损失和叶绿素的分解速率,较好地保持了绿芦笋的原有品质;PE膜包装能够有效降低VC的降解速率,但保鲜效果较微孔膜次之;保鲜纸包装能够较好地抑制叶绿素的分解,但贮藏期较短;泡沫箱包装对延缓绿芦笋衰老效果不明显,不适于用作绿芦笋贮藏保鲜的包装材料,可结合其他措施作为周转箱使用。In this paper, the effects of different packaging materials on preservation of green asparagus in 12-day lowtemperature storage were studied. The results showed that, the packaging material of microporous fihn significantly inhibited respiration rate and reduced the water loss and chlorophyll decomposition rate of green asparagus, and maintained its original quality. PE film effectively reduced oxidation of VC, however, its fresh-keeping effect was not as good as microporous film. Preservation paper inhibited chlorophyll decomposition rate, but it was only suitable for short-term storage. The fresh-keeping effect of foam box was not obvious, so it could not be used to storage of green asparagus, it could be used as turnover box combining with other measures.

关 键 词：绿芦笋 微孔膜 PE膜 保鲜纸 泡沫箱 保鲜 

分 类 号：S644.6[农业科学—蔬菜学]