【摘要】 本研究从环境因子作用的综合性入手，分析了贮存环境中光、温度、湿度、气体成分对芦笋衰老的影响，本着降低能耗和投入的原则，摸索出了综合调控环境因子、防止芦笋衰变的途径，即：暗置（避光），温度１８°±１℃，相对湿度≥９２％，气体成分为ＣＯ２１０．６％、Ｏ２５．４％化学保鲜五个因子并用，使采后鲜芦笋贮藏期延长至约１０天。更多还原

【Abstract】 The research anal yses the effects of light, temperature , humidity and gas composition on storage of a sparagus based on the comprehensive action of the environmental factors. To reduce the storage costs, we tried to find out the way which prey ent the asparagus from decay by controlling the environmental factors comprehensively,which are dark. 18 ± 1℃, above 92% rel ative humidity, gas composition of CO210.6% and O2 5.4%, chemical stock emulations.By the way, the time of storage of fresh asparagus is prolonged for 10 days.更多还原