绿芦笋冷藏过程中的品质变化研究

目的]探索绿芦笋贮藏过程中的品质变化规律。方法]在冷藏保鲜试验中,将预冷4h后的绿芦笋切去基部,保留嫩茎长度23～25cm,将其粗、细搭配捆扎,用保鲜袋包装,置于1～3℃泡沫箱贮藏。此后定期抽样,测定冷藏绿芦笋的失水率、呼吸强度、Vc、还原糖、纤维素、游离氨基酸的变化。结果]在1～3℃的冷藏条件下,绿芦笋的水分含量在0～30d内无明显变化;呼吸强度及Vc均呈下降趋势,冷藏10d后的呼吸强度为0.250mg/(g.h),30d后降为0.026mg/(g.h);粗纤维含量缓慢增加;还原糖含量前期下降、中期回升、然后逐渐下降;游离氨基酸含量表现为先升后降的趋势;30d后,粗纤维增加7.30%,Vc下降75.70%,还原糖降低24.70%,失水率为1.49%。结论]低温有利于保存绿芦笋的品质。

Study on the Quality Change of Green Asparagus during Cold Storage

Objective] The research aimed to explore the change law of green asparagus quality during cold storage.Method] In the test of cold storage and fresh-keeping,the green asparagus precooled for 4 h was exsected basal part,the tender stems with length of 23～25 cm were reserved,the thick and thin tender stems were enlaced and packaged with fresh-keeping page,and then were stored in bubble chest at 1～3 ℃.After this,the changes of water loss rate,respiration intensity,Vc,reducing sugar,fibrin,free amino acid in cold-storage green asparagus were determined through periodic sampling.Result] Under cold storage at 1～3 ℃,in 0～30 d,the water content of green asparagus had no obvious change,and the respiration intensity and Vc showed decreasing trend.It was 0.250 mg/(g·h) after cold storage for 10 d and decreased to 0.026 mg/(g·h) after cold storage for 30 d.The content of crud fibrin increased slowly,and the reducing sugar content decreased in early stage,increased in middle stage and then reduced gradually.The content of free amino acid showed the trend of first increasing and then decreasing.After cold storage for 30 d,the content of crud fibrin increased by 7.3%,Vc and reducing sugar were reduced by 75.70% and 24.70%,resp.and the water loss was 1.49%.Conclusion] The low temperature is in favor of preserving the quality of green asparagus.