芦笋MAP保鲜研究  

Modified Atmosphere Packaging of Asparagus (Asparagus officinalis L.)

作　　者：黄光荣[1] 沈莲清[1] 王向阳[2] 

机构地区：[1]杭州应用工程技术学院化工系食品教研室,310012 [2]杭州商学院食品科学与工程系,310035

出　　处：《食品科学》2000年第7期50-54,共5页Food Science

基　　金：浙江省科委科技计划项目!961106123

摘　　要：对芦笋MAP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。温度对芦笋MAP贮藏的品质影响很大，特别是当温度超过5℃时，这种影响更为明显。对六种不同薄膜的研究表明，以低密度聚乙烯（LDPE）MAP保鲜效果最好。在各种初始气体浓度比例中以5％O2＋5％CO2和10％O2＋10％CO2的MAP贮藏保鲜效果最好，5℃下贮藏18d后仍有较好的品质。Modified atmosphere packaging of asparagus (aspamps officinalis L.) was studied in the experiment Theresults proved that the effect of initial gasses ratio on weight loss was not significant but the effects on assessment value.VC level. fiber level and chlorophyll level were significant.Temperature played animportant role in asparagus in modified atmosphere packaging during storage, especially when storage temperatUre exceeded 5℃. The quality of asparagus in lowdensity polyethylene (LDPE) bags was the best among the six films in the experiment.Among the several initial gasses ratio. 5%O2+5%CO2 and 1 0%O2+ 10%CO2 were the best. Asparagus under these conditions at 5℃ retained good quality after 18 days.

关 键 词：芦笋 贮藏保鲜 包装 MAP 气体浓度 品质 

分 类 号：S644.609.3[农业科学—蔬菜学]