关键词: 绿芦笋, 冰温, 纳他霉素, 生理品质

Abstract:

The combined effect of natamycin treatment and ice-temperature storage on the postharvest physiological quality
of green asparagus (Asparagus officinalis) was investigated. The results showed that postharvest spraying with natamycin
combined with ice-temperature storage effectively restrained the growth of molds as compared to single ice-temperature
storage. The freshness and tenderness, as indicated by color changes, of green asparagus were maintained well by the
combined effect of 100 mg/L natamycin treatment and ice-temperature storage. The sensory quality and hardness were
effectively retained when the natamycin concentration was increased to 800 mg/L in its combination with ice-temperature
storage, scoring 24 in sensory evaluation after storage for 42 d compared to only 11 for ice-temperature storage alone, and
the activities of PPO and POD were enhanced, which, however, was accompanied with increased respiratory rate of green
asparagus. The results of this study demonstrate that the storage quality of green asparagus can be markedly increased by
treatment with a certain concentration of natamycin combined with ice-temperature storage, preferably under the conditions
of 800 mg/L natamycin treatment and storage at a temperature between －0.5 ℃ and 0.5 ℃.

Key words: green asparagus, ice-temperature storage, natamycin, physiological quality