摘要
为探讨芦笋热处理的生理变化规律，试验采用常温，35℃，40℃，45℃温水水浴锅处理白芦笋30 min，晾干后装入开孔率为0.0164%PE袋中，置RH90%-95%，温度4℃贮藏，每2 d测定一次硬度、呼吸强度、细胞膜相对透性、可溶性蛋白、氨基酸总量和vC含量，研究其生理变化过程。结果表明，热处理能保持白芦笋贮藏期间硬度、降低呼吸强度，经热处理后的白芦笋在贮藏期间硬度大于对照，呼吸强度、细胞膜相对透性低于对照，可溶性蛋白、氨基酸含量高于对照，vC损失高于对照。热处理后的白芦笋贮藏期间变化与对照明显不同，消耗代谢减弱，有利于贮藏，而营养成分vC损失较大。
At room temperature, the white asparagus were treated with 35℃, 40 ℃, 45℃ hot water bath respectively for 30 minutes,dried and put in the opening rate of 0. 0164% PE bags, stored in RH 90%-95%, the temperature 4 ℃. Every 2 days mensurate its firmness, respiratory strength, cell membrane integrity, soluble proteins, amino acids and vC content , study the physiological changes in the process. Heat treatment can be maintained the firmness of white asparagus, lower respiratory strength during storage, after heat treatment of white asparagus the firmness higher than that of control, respiratory strength, cell membrane integrity lower than that of control, soluble protein, amino acid content higher than control, vC higher than the loss of control. The significantly changes were different between the treated white asparagus and that of control during storage. Decreased metabolism, is conducive to storage, but resulted in vC losses.
出处
《西北农业学报》
CAS
CSCD
北大核心
2008年第6期144-147,共4页
Acta Agriculturae Boreali-occidentalis Sinica
关键词
白芦笋
热处理
采后生理
White asparagus
Heat treatment
Postharvest physiology
