CaCl_2处理对绿芦笋贮藏效果的影响  

Effect of CaCl_2 on the Storage of Green Asparagus

作　　者：赵玉华[1,2] 杨晓宽[1,2] 许继钊[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：《北方园艺》2012年第2期164-166,共3页Northern Horticulture

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

摘　　要：以绿芦笋为试材,在低温贮藏条件下,通过测定呼吸强度等指标,研究了不同浓度CaCl2对绿芦笋贮藏效果的影响。结果表明:6%CaCl2处理可有效地延缓绿芦笋衰老进程,贮藏至12d时,商品率为84%;4%CaCl2处理较好地抑制了呼吸强度,但在延缓叶绿素分解、粗纤维累积等方面不及6%CaCl2处理。3个浓度(2%、4%、6%)的CaCl2处理在抑制水分散失方面作用均不明显。The green asparagus was used as the test materials, which treat with different density CaCl2 in low temperature. The respiration et. al were studied in order to evaluate the storage effect of CaCl2 for green asparagus. The results showed that 6 % CaCl2 was the best processing density. It was able to postpone the caducity process. After 12 days,the marketed proportion was 84%. 4% CaCl2 was restrained the respiration,but it was worse in chlorophyll decomposing and fire cumulating postponed than 6 %. In water dissipating prevented, all the treatment of CaCl2 （2%, 4 %, 6 %） were almost usefully.

关 键 词：绿芦笋 CACL2 贮藏效果 

分 类 号：S644.609.3[农业科学—蔬菜学]