摘要
在冷藏加湿的基础上,通过对于芦笋贮藏过程中的失重率、叶绿素的含量,以及芦笋的木质化、散尖程度等感官指标的测定,比较了不同的处理方式对于芦笋的保鲜效果。在保持环境气体组成O210%、5%CO2的基础上,采用脱除乙烯和脂氧合酶抑制剂处理,可以有效保持芦笋的品质,延长货架期。
On the bases of low temperature and high relative humidity storage, different treatments to improve torability of asparagus were compared. The effects to maintain better chlorophyll content, weight loss inhibition, and spear feathering and lignification were studied. The results showed that： the atmosphere kept at 10% O2, 5% CO2, the shelf life of asparagus is obviously prolonged with ethylene sorbent and lipoxygenase inhibitor.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第3期338-341,共4页
Food Science
关键词
芦笋
保藏
气调
脂氧合酶抑制剂
asparagus
storage
controlled atmosphere
inhibitor of Lipoxygenase
