芦笋MA保鲜技术研究  

Study on modified atmosphere packaging of asparagus (Asparagus oSdoalis L. )

作　　者：黄光荣[1] 沈莲清[1] 王向阳[1] 

机构地区：[1]杭州商学院食品科学与工程系,310035

出　　处：《山西食品工业》2000年第1期16-19,共4页

摘　　要：对芦笋一次性充气MA贮藏保鲜进行了研究,结果表明,初始气体浓度比例对失重影响不明显,而对感官评价值、Vc含量、纤维素含量、叶绿素含量等影响较大。在各种初始气体浓度比例中以5％O_2+5％CO_2和10％O_2+10％CO_2的MA贮藏保鲜效果最好,4℃～5℃下贮藏18d后仍有较好的品质。Modified atmosphere packaging of asparagus (asparagus oBicinalis L. ) was studied in the experiment. The results prove that effect of initial gasses ratio on weight loss was not singnificant but on assessment value , Vc level , fiberlevel and chlorophyll level were singnificant. Among the several initial gasses ratio, 5 %O2 + 5 % CO2 and 10 % O2 + 10 % CO2 were the best . Asparagus under these conditions at 4℃ - 5℃ had good quality after 18 days.

关 键 词：芦笋 贮藏 保鲜 包装 MA贮藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]