不同变温方式对绿芦笋贮藏品质的影响

摘要

In this manuscript, Apollo was selected as experimental material. Through three kinds of warming up way, the effects of different variable temperature ways on storage quality and relative enzymatic activity of Green Aspara- gus were investigated. The results showed that shelf-life of Green Asparagus could be extended effectively by gradually warming, wherein A-3 was the most obvious. Better sensory quality and higher TSS of Green Asparagus could be kept by A-3. With 8 days of shelf-life, the sensory score of A-3 was 17, TSS was 3.91% , while the sensory score of A-1 was 10, TSS was 3.42%. And the firmness of A-3 was slightly changed. At the same time, the increase of conductivity could be effectively slowed down by A-3. The conductivity of A-3 was 18.27% on 8 days of shelf-life, while A-1 was its 1.2 times. The activity of PPO, POD, CAT of A-3 was overall higher than that of the other two treatments and the con- trol.%研究了不同变温方式对绿芦笋贮藏品质及相关酶类活性的影响。实验以阿波罗品种绿芦笋为试材，通过3种不同的升温方式，研究了变温方式对绿芦笋货架品质的影响。实验结果表明：逐渐升温的方式可以有效地延长绿芦笋的货架期，其中A-3处理效果最为明显，该处理可以使绿芦笋保持较好的感官品质和更高的可溶性固形物含量（TSS）。货架期为8d，A-3感官评分为17分，TSS为3．91％。而A-1感官评分为10分，TSS为3．42％；且A-3处理绿芦笋的硬度变化较小；同时，A-3能减缓绿芦笋电导率的上升，货架期为8d，其电导率为18．27％，而A-1处理为其1．2倍；A-3处理绿芦笋的PPO、POD和CAT活性总体高于其余两种处理和对照。