摘要
[目的]筛选适合绿芦笋的营养保鲜液。[方法]采用蔗糖+明胶+D-异抗坏血酸钠、琼脂+肥料2种营养配比的营养液,用以给贮藏期间的芦笋提供水分及营养,复合涂膜采用壳聚糖+苯甲酸钠+6-BA、壳聚糖+Vc+草酸、壳聚糖+草酸3种涂膜配方对绿芦笋进行涂膜处理,考察其在5℃冷藏下品质的变化规律。[结果]营养液处理组的绿芦笋贮藏品质在贮藏14d后品质最优,能保持鲜嫩状态,明显减缓芦笋贮藏期间的感官品质下降,明显抑制芦笋Vc和叶绿素的降解。复合涂膜处理对芦笋的贮藏也有一定的积极作用,在贮藏9d才丧失商品价值,对照组在第7天时已经毫无商品价值。[结论]用营养液在冷藏条件下贮藏绿芦笋,能显著延长芦笋的货架期和改善绿芦笋的贮藏品质。
[Objective] The study aimed to screen out the nutrient fresh-keeping solution suitable for green asparagus.[Method] The two kinds of nutrient solutions as sucrose＋gelatin＋D-sodium erythorbate and agar＋fertilizer were adopted in this experiment to supply water and nutrition to the asparagus during storage,and the composite coating treatments with 3 film coating formulations as chitosan＋sodium benzoate＋6-BA,chitosan＋Vc＋oxalic acid and chitosan＋oxalic acid were used to make the coating treatment for the green asparagus,and its quality change after storage at 5 ℃ was inspected.[Result] The storage quality of green asparagus in the treatment group with nutrient solution was best after storage for 14 d,which could maintain a fresh state of green asparagus,obviously delayed the decrement of its sense organ quality during the storage and obviously restrained the degradation of Vc and chlorophyll of asparagus.The composite coating played a certain positive role in the asparagus storage,by which,the asparagus lost its commodity value after storage only for 9 d,while in control group,the asparagus had lost its commodity value after storage for 7 d.[Conclusion] The shelf life and storage quality of asparagus could be significantly extended and improved by nutrient solution treatment under cold storage.
出处
《安徽农业科学》
CAS
北大核心
2008年第21期9277-9279,共3页
Journal of Anhui Agricultural Sciences
基金
上海市科技兴农重点攻关项目[沪农科攻字(2006)第8-1]
上海市教委重点学科资助项目(T1102)
关键词
芦笋
营养液
6-BA
壳聚糖
保鲜
Asparagus
Nutrient liquor
6-BA
Chitosan
Fresh-keeping
