摘要
研究了1-甲基环丙烯(1-MCP)和低温对采后贮藏中芦笋品质的影响,测定了芦笋的维生素C含量、叶绿素含量、剪切力和电导率,并进行了感官评价。结果表明,2℃贮藏条件和1-MCP处理方法结合可以有效地减少芦笋的维生素C和叶绿素的损失,维持较理想的剪切力,其电导率比较低,具有比较好的感官品质。说明其能延缓芦笋的衰老,从而延长芦笋的贮藏保鲜期。
The effects of 1-Methylcyclopropene（ 1-MCP）and low temperature on quality ofA sparagus （A sparagus officirtalis L. ）were studied. Quality parameters including vitamin C content, chlorophyll content, shearing stress, conductance and general appearance were measured during storage. The results showed that binding treatment of 2 ℃ temperature and 1-MCP could effectively decrease the losses of vitamin C and chlorophyll contents of asparagus, maintain good shearing stress and low conductance. It proved that 1-MCP and low temperature could retard the senescence of asparagus and extend the shelf life of asparagus.
出处
《食品研究与开发》
CAS
北大核心
2006年第6期153-155,共3页
Food Research and Development
基金
浙江省科技立项项目(省科委96-2-004-3)
关键词
芦笋
乙烯
1-甲基环丙烯
贮藏
Asparagus officindis L.
ethylene
1-MCP
storage
