[1] HIROAKI K, SATORU M, TOMOO M, et al. Effects of Storage Temperature on the Postharvest Quality of Three Asparagus Cultivars Harvested in Spring[J]. Journal of the japanese society for horticultural science, 2011, 80(1):76-81.[2] 苏光耀, 王向阳. 1-甲基环丙烯和低温保鲜芦笋研究[J]. 食品研究与开发, 2006, 27(6):153-155.[3] SANCHEZ P M T, CANO M G, CRUZ R J. Use of controlled atmospheres in the preservation of green asparagus [J]. Alimentaria, 2000, 37(317):125-128.[4] LI W X, ZHANG M. Effect of three-stage hypobaric storage on cell wall components, texture and cell structure of green asparagus [J]. Journal of Food Engineering, 2006, 77(1):112-118.[5] ANASTASIOS S S, DIMITRIOS G B, PAVLOS T A, et al. Effects of heat treatment on atmospheric composition and color of peeled white asparagus in modified atmosphere packaging[J]. Innovative Food Science and Emerging Technologies, 2010, 11(1):118-122.[6] AN J S, ZHANG M, LU Q R. Changes in some quality indexes in fresh-cut green asparagus pretreated with aqueous ozone and subsequent modified atmosphere packaging[J]. Journal of Food Engineering, 2007, 78 (1):340-344[7] LUO Z L, XU X L, YAN B F. Use of 1-methylcyclopropene for alleviating chilling injury and lignification of bamboo shoot (Phyllostachys praecox f. prevernalis) during cold storage[J]. J Sci Food Agric, 2008, 88(1):151-157.[8] 张少颖. 一氧化氮对绿芦笋采后生理及贮藏品质的影响[J]. 中国农学通报, 2010, 26(10):77-81.[9] 刘 敏, 谢 晶. 菠菜MAP保鲜及低温贮藏研究[J]. 湖北农业科学, 2008, 47(9):1073-1076.[10] 郝建军, 刘延吉.植物生理学实验技术[M]. 辽宁: 科学技术出版社, 2001:73–73.[11] 刘红锦, 胡花丽, 李鹏霞, 等. 不同气体组合对杏果实贮藏品质的影响[J]. 江苏农业学报, 2009, 25(4):885-889.[12] 黄伟坤. 食品检验与分析北京[M].北京: 中国轻工业出版社, 1995, 88-99.[13] 鞠志国, 刘成连, 原永兵, 等. 莱阳仕梨酚类物质合成的调节及其对果实品质的影响[J]. 中国农业科学, 1993, 26(4):44-48.[14] 李 华, 张子德, 刘孟纯, 等. 不同浓度6-BA处理对鲜切绿芦笋保鲜效果的影响[J]. 保鲜与加工, 2008, 8(1): 16-20.[15] 宋元清, 王艳平, 毛远菁. 分光光度计法测定芦笋中总黄酮的含量[J]. 化学分析计量, 2005, 14(4):52-53.[16] 许申鸿. DPPH分光光度计测定方法及其应用的初步研究[J]. 植物生理学通讯, 1999, 35(6):474-477.[17] 陈学红, 郑永华, 杨震峰, 等. 高氧处理对草莓果实抗氧化活性的影响[J]. 食品发酵与工业, 2006, 32(4):5-8.[18] 王建华, 张 民, 甘 璐, 等. 枸杞多糖-2的抗羟基自由基氧化作用[J]. 食品科学, 2001, 22(1):11-13.[19] RODKIEWICZ T. Vitamin C changes and total antioxidant activity of fresh and stored green asparagus spears[J]. ISHS Acta Horticulturae, 2008, 776:235-238.[20] 银建华, 苗 杰.主成分分析和因子分析在评价体系中的应用[J]. 昌吉学院学报, 2009, 2:103-107.[21] YANG H Q, ZHOU C S, WU F H, et al. Effect of nitric oxide on browning and lignification of peeled bamboo shoots[J]. Postharvest Biology and Technology, 2010, 57(1):72-76. |