冰温贮藏对绿芦笋品质及酶活性的影响  

Effect of ice-temperature preservation on quality and enzymatic activity 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》2013年第11期325-329,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：以4℃冷藏作为对照,研究了冰温贮藏对绿芦笋品质及酶活性的影响。结果表明:冰温贮藏延长了绿芦笋贮藏期14d,提高其感官品质;同时,冰温贮藏保持了绿芦笋的硬度和色泽,减缓了VC含量的降低,提高了其商品价值;冰温条件下绿芦笋多酚氧化酶(PPO)和过氧化物酶(POD)的活性提高,苯丙氨酸解氨酶(PAL)活性降低,增强了自身保护能力,延缓绿芦笋衰老;但冰温贮藏对绿芦笋呼吸作用和乙烯生成量的抑制效果不明显。To 4℃ refrigerated storage for comparison, the effect of ice-temperature preservation on quality and enzymatic activity of Green Asparagus was investigated. The results showed that the storage life of Green asparagus was increased 14d, and its organoleptic quality was improved by ice-temperature preservation.While the firmness and tincture of Green asparagus was kept,the decrease of the Vc content was slowed down, and its commodity value was improved by ice-temperature preservation.The activity of PPO and POD of Green asparagus was increased,and the activity of PAL was decreased under ice-temperature.So the protection ability of Green asparagus was enhanced, and the aging of Green asparagus was delayed.The control effect of ice-temperature preservation on respiration and ethylene production was unconspicuous.

关 键 词：绿芦笋 冰温 品质 酶活性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]