高氧和高二氧化碳处理对绿芦笋采后品质的影响

doi:10.7506/spkx1002-6300-200922090

食品科学 ›› 2009, Vol. 30 ›› Issue (22 ): 379-382.doi: 10.7506/spkx1002-6300-200922090

高氧和高二氧化碳处理对绿芦笋采后品质的影响

涂宝军^1,2，秦卫东¹，姜松²

1.徐州工程学院食品工程学院 2.江苏大学食品与生物工程学院

收稿日期:2008-12-17 出版日期:2009-11-15 发布日期:2010-12-29
通讯作者: 涂宝军 E-mail:bjtu@xzit.edu.cn

Effect of Combinatorial Treatment with Oxygen and Carbon Dioxide with High Concentration on Quality of Post-harvest Green Asparagus

TU Bao-jun1,2，QIN Wei-dong1，JIANG Song2

1. College of Food Engineering, Xuzhou Institute of Technology, Xuzhou 221008, China ；
2. College of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China

Received:2008-12-17 Online:2009-11-15 Published:2010-12-29
Contact: TU Bao-jun E-mail:bjtu@xzit.edu.cn

摘要/Abstract

摘要：

以空气为对照，研究不同浓度高氧和高二氧化碳(20%)气调包装处理对鲜切绿芦笋嫩茎在(4 ± 1)℃贮藏期间品质变化的影响。结果表明，80%～100% O2 处理可抑制绿芦笋贮藏期间的失重和丙二醛的积累，减缓总糖、VC、叶绿素、木质素含量的下降。60% O2 处理可抑制绿芦笋贮藏期间VC 的降解、丙二醛的积累及总糖含量的下降，而对失重率、总叶绿素和木质素含量无显著影响。40% O2 处理加速了总叶绿素和总糖含量的下降，而对VC、丙二醛、木质素含量及失重率等品质指标无显著影响。这些结果表明，80% 以上高氧结合高二氧化碳在绿芦笋采后贮藏中具有潜在的应用前景。

关键词: 绿芦笋, 高氧处理, 气调包装, 品质

Abstract:

Effect of modified atmosphere package (MAP) with oxygen at different concentrations and high carbon dioxide (20%) on quality change of fresh-cut spears of green asparagus during storage at (4 ± 1 )℃ were studied. Results indicated that treatment with 80% O2 could inhibit the loss of weight and accumulation of malondialdehyde (MDA); attenuate the reduction in contents of total sugar, vitamin C, chlorophyll and lignin during storage of green asparagus. Degradation of vitamin C, accumulation of MDA and decline of total sugar content was observed in green asparagus treated with 60% O2, while no significant effect on loss of weight, change in contents of chlorophyll and lignin were observed. In contrast, the treatment with 40% O2 accelerated the decline of chlorophyll and total sugar although the change in contents of vitamin C, MDA and lignin as well as the rate of weight loss was not significant. These investigations revealed that combinatorial treatment using 80% O2 and 20% CO2 should have practical application for the storage of post-harvest green asparagus.

Key words: green asparagus, high oxygen treatment, MAP, quality

中图分类号:

TS255.3

涂宝军1,2，秦卫东1，姜松2. 高氧和高二氧化碳处理对绿芦笋采后品质的影响[J]. 食品科学, 2009, 30(22 ): 379-382.

TU Bao-jun1,2，QIN Wei-dong1，JIANG Song2. Effect of Combinatorial Treatment with Oxygen and Carbon Dioxide with High Concentration on Quality of Post-harvest Green Asparagus[J]. FOOD SCIENCE, 2009, 30(22 ): 379-382.

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高氧和高二氧化碳处理对绿芦笋采后品质的影响

Effect of Combinatorial Treatment with Oxygen and Carbon Dioxide with High Concentration on Quality of Post-harvest Green Asparagus

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