摘要
在(0±0.5)℃不同减压条件下,研究绿芦笋的生理生化变化,同时初步筛选出较适宜的压力范围。结果表明,减压贮藏可以显著地抑制绿芦笋可溶性固形物和叶绿素含量的降低,延缓相对膜透性和丙二醛含量的上升,有利于保持超氧化物歧化酶(SOD)活性,显著抑制多酚氧化酶(PPO)的活性,从而延缓绿芦笋的衰老。其中,真空度为0.02 MPa时保鲜效果较好。
The changes of physiological and biochemical indexes under the conditions of different low pressure were studied. The suitable storage pressures tested for green asparagus were sifted. Results of the study can be expressed as follows： hypobaric storage inhibited the loss of total soluble solids and chlorophyll markedly, postponed the increase of membrane relative permeability and MDA content, The activity of superoxide dismutase （SOD） was relatively strong with hypobaric storage, and the activity of PPO were suppressed remarkably under hypobaric storage, thus it delayed the senescence of green asparagus.When the degree of vacuum was 0.02 MPa, Green asparagus can keep freshness better.
出处
《食品科技》
CAS
北大核心
2008年第2期237-239,共3页
Food Science and Technology
关键词
绿芦笋
减压贮藏
生理生化指标
green asparsgus
hypobaric storage
physiological and biochemical index
