【摘要】 将采后绿芦笋分别放入质量分数为0.5%、1.0%、1.5%、2.0%的氯化钙(CaCl2)溶液,浸泡处理10 min,以蒸馏水浸泡10 min为对照,然后进行温度为2~4℃,相对湿度为85%~95%,真空压力(绝对压力)入库前3 d控制在10~20 kPa,其后7 d控制在20~30 kPa,以后保持在35~50 kPa的"高—中—低"三阶段负压贮藏。研究了4种不同质量分数的CaCl2处理对绿芦笋衰老效应的调控作用。结果表明,用适当质量分数的钙处理可显著降低绿芦笋的呼吸强度、乙烯释放量、MDA含量、相对电导率及衰老指数,提高绿芦笋的抗坏血酸含量、叶绿素含量及商品率;但对降低木质素含量效果不显著。其中钙处理以1.5%的CaCl2效果最佳。更多还原

【Abstract】 Fresh green asparagus were subjected to a treatment by dipping in 0.5%,1.0%,1.5% and 2.0% calcium chloride(CaCl2) solution for 10 min,respectively.Effects of four treatments on regulating the senescence of green asparagus were investigated.The samples dipped in distilled water for 10 min was used as the control.Then the low-middle-high three stage hypobaric storage strategy was carried out in different storage time adopted different pressure(10~20 kPa in initial 3 days,20~30 kPa in the following 7 days and 35~50 kPa till the end of experiment) under 2~4 ℃ and humidity 85%~95%,respectively.The result showed that CaCl2 treatment with suitable density could significantly inhibit the respiratory intensity and ethylene production,decrease MDA content,relative conductivity and commodity rate.However,it could not significantly reduce lignin content(P>0.05).Green asparagus treated with 1.5% CaCl2 for 10 min was the best.更多还原