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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:《北方园艺》2013年第1期157-161,共5页Northern Horticulture
基 金:国家"十二五"科技支撑计划资助项目(2012BAD38B01);天津市重点科技攻关资助项目(11ZCKFNC01900)
摘 要:以直接冰温贮藏为对照,将低温驯化处理与冰温技术相结合,研究了冰温贮藏前低温驯化对绿芦笋贮藏品质的影响。结果表明:与对照相比,低温驯化可延长绿芦笋贮藏期10d,并提高绿芦笋感官品质、可溶性固形物含量和维生素C含量;抑制绿芦笋的呼吸强度和乙烯生成速率的升高及电导率的上升;对照组贮藏30d时的电导率升至30.36%,而低温驯化处理贮藏至40d的电导率为28.79%;同时,抑制绿芦笋苯丙氨酸解氨酶(PAL)活性的上升,保持了绿芦笋的硬度;并提高了绿芦笋的过氧化氢酶(CAT)和过氧化物酶(POD)的活性,推迟其活性峰值出现的时间,增强了绿芦笋对过氧化物的抵抗作用。Taking direct ice-temperature for comparison,combined cold acclimation with controlled freezing point,the effect of cold acclimation before ice-temperature storage on quality of green Asparagus officinalis were studied.The results showed that cold acclimation could increase the storage life of green asparagus 10d,and improved its organoleptic quality,TSS and VC content;the increasing of respiratory intensity and ethylene production of green Asparagus officinalis was restrained,and the rise of conductivity was reduced,when the conductivity of CK group ascended to 30.36%at 30d,the conductivity of cold acclimation treatment was 28.79% at 40d;at the same time,the substantial rising of the PAL activity was controlled,so the firmness of green asparagus could be kept;the POD and CAT activity was advanced and the appearing time of their activity peak was delayed,meanwhile resistance function of green Asparagus officinalis for peroxide was enhanced.
分 类 号:TS255.1[轻工技术与工程—农产品加工及贮藏工程]
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