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| 热处理对白芦笋采后生理的影响 | |
| 引用本文： | 弋顺超,饶景萍,邵景侠,郭刚,卢春田.热处理对白芦笋采后生理的影响[J].西北农业学报,2008,17(6):144-147. |
| 作者姓名： | 弋顺超 饶景萍 邵景侠 郭刚 卢春田 |
| 作者单位： | 1. 西北农林科技大学,园艺学院,陕西杨凌,712100 2. 西北农林科技大学,生命科学学院,陕西杨凌,712100 3. 辽宁省丹东市振安区林业局,辽宁丹东,118001 |
| 摘 要： | 为探讨芦笋热处理的生理变化规律,试验采用常温,35℃,40℃,45℃温水水浴锅处理白芦笋30 min,晾干后装入开孔率为0.0164%PE袋中,置RH90%~95%,温度4℃贮藏,每2 d测定一次硬度、呼吸强度、细胞膜相对透性、可溶性蛋白、氨基酸总量和vC含量,研究其生理变化过程。结果表明,热处理能保持白芦笋贮藏期间硬度、降低呼吸强度,经热处理后的白芦笋在贮藏期间硬度大于对照,呼吸强度、细胞膜相对透性低于对照,可溶性蛋白、氨基酸含量高于对照,vC损失高于对照。热处理后的白芦笋贮藏期间变化与对照明显不同,消耗代谢减弱,有利于贮藏,而营养成分vC损失较大。 |
| 关 键 词： | 白芦笋 热处理 采后生理 |
| 收稿时间： | 2008/3/25 0:00:00 |
| 修稿时间： | 2008/6/13 0:00:00 |
Influence of Heat Treatment on Postharvest Physiology of White Asparagus |
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| YI Shun-chao,RAO Jing-ping,SHAO Jing-xi,GUO Gang and LU Chun-tian.Influence of Heat Treatment on Postharvest Physiology of White Asparagus[J].Acta Agriculturae Boreali-occidentalis Sinica,2008,17(6):144-147. | |
| Authors: | YI Shun-chao RAO Jing-ping SHAO Jing-xi GUO Gang and LU Chun-tian |
| Institution: | College of Horticulture, Northwest A&F University, Yangling Shaanxi 712100, China;College of Horticulture, Northwest A&F University, Yangling Shaanxi 712100, China;College of Life Sciences, Northwest A&F University, Yangling Shaanxi 712100, China;College of Horticulture, Northwest A&F University, Yangling Shaanxi 712100, China;Zhen''an Office of Forestry, Dandong Liaoning 118001, China |
| Abstract: | At room temperature, the white asparagus were treated with 35 e,40 e,45 a hot water bath respectively for 30 minutes, dried and put in the opening rate of 0.0164% PE bags, stored in RH 90%-95%, the temperature 4 e.Everydays mensurate its firmness, respiratory strength, cell membrane integrity, soluble proteins, amino acids and vC content,study the physiolo gical changes in the process.Heat treatment can be maintained the firmness of white asparagus, lower respiratory strength during storage, after heat treatment ofwhite asparagus the firmness higher than that ofcontroy respiratory strength, cell membrane integrity lower than that of control, soluble protein, amine acid content higher than control, vC higher than the loss of control.The significantly changes were different between the treated white asparagus and that of control during storage.Decreased metabolism, is conducive to storage, but resulted in vC losses. |
| Keywords: | White asparagus Heat treatment Postharvest physiology |
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