冰温贮藏后不同出库方式对绿芦笋品质的影响  

Effect of different out-store tests after ice-temperature preservation on quality of Green Asparagus

作　　者：宋秀香[1] 鲁晓翔[1] 陈绍慧[2] 李江阔[2] 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134 [2]国家农产品保鲜工程技术研究中心,天津300384

出　　处：《食品工业科技》2012年第22期342-345,350,共5页Science and Technology of Food Industry

基　　金：国家"十二五"科技支撑计划(2012BAD38B01);天津市重点科技攻关项目(11ZCKFNC01900)

摘　　要：研究了绿芦笋经冰温贮藏后不同出库方式对其品质的影响。实验以冠军品种绿芦笋为试材,经冰温贮藏(-0.2～-0.5℃)15d后,采用四种升温方式,研究不同出库方式对冰温贮藏后的绿芦笋品质的影响。结果表明:缓慢升温的出库方式可以有效地延长绿芦笋的货架期,其中G-2处理效果最为明显。方式G-2可使绿芦笋保持较好的感官品质、可溶性固形物含量和硬度,并有效地降低了绿芦笋呼吸强度、电导率和MDA含量,但G-2对绿芦笋VC含量和PAL活性的影响不大。The effect of different out-store tests after ice-temperature preservation on Green Asparagus quality was investigated.The experiment selected Champion as experimental material.Through ice-temperature preserving（-0.2～-0.5℃） 15d,using four kinds of warming slow methods,the effect of different out-store tests after ice-temperature preservation on Green Asparagus quality was investigated.The result showed that：Shelf-life of Green Asparagus could be extended effectively by gradually warming,and G-2 was the most obvious.Better sensory quality,soluble solid content and firmness of Green Asparagus could be kept by G-2.And the conductivity and MDA content of Green Asparagus could be reduced effectively.But the VC content,PAL activity couldn＇t be effectively affected by G-2.

关 键 词：绿芦笋 冰温贮藏 出库方式 保鲜品质 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]