Effects of Three-stage Hypobaric Storage on Green Asparagus Physiologic Changes

Abstract

Abstract: The effects of three-stage hypobaric storages (10～20 kPa for 3 d, 20～30 kPa for 1 week and 30～50 kPa for 3rd stage) on various physiologic indexes of green asparagus, such as respiratory intensity, ethylene emission, weight loss rate, defense enzyme activity, free radical content, malondialdehyde (MDA) content and cell membrance permeability, were studied as compared with the atmosphere cold storage. The results showed that three-stage hypobaric storage conditions significantly inhibited the respiratory intensity and ethylene emission, decrease the accumulation of free radicals and MDA, increase the activities of defense enzyme, inhibit the increase of cell membrance permeability and controll the weight loss rate. It was concluded that the three-stage hypobaric storages can obviously inhibit asparagus senescence with the result storage life of 50 days as compared with the storage life of only 25 days in atmospheric refrigeration conditions.

Key words: green asparagus, three-stage hypobaric storage, atmosphere cold storage, defense enzyme, free radical

LI Wen-Xiang, CHOU Hong-Wei, SUN 苹, ZHANG Min. Effects of Three-stage Hypobaric Storage on Green Asparagus Physiologic Changes[J]. FOOD SCIENCE, 2008, 29(2): 419-424 https://doi.org/

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Effects of Three-stage Hypobaric Storage on Green Asparagus Physiologic Changes

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