Effect of Cold Acclimation Combined with Ice-temperature on Quality of Green Asparagus officinalis(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Effect of Cold Acclimation Combined with Ice-temperature on Quality of Green Asparagus officinalis

Author(s):: SONG Xiu-xiang¹; LU Xiao-xiang¹; CHEN Shao-hui²; LI Jiang-kuo²; 1.Biotechnolog and Food Science College，Tianjin University of Commerce，Tianjin Key Laboratory Food of Biotechnology，Tianjin 300134；
2.National Engineering and Technology Research Center for Preservation of Agricultural Products，Tianjin 300384

Keywords:: green Asparagus officinalis; ice-temperature; cold acclimation; storage quality

Abstract:: Taking direct ice-temperature for comparison,combined cold acclimation with controlled freezing point，the effect of cold acclimation before ice-temperature storage on quality of green Asparagus officinalis were studied.The results showed that cold acclimation could increase the storage life of green asparagus 10 d，and improved its organoleptic quality，TSS and VC content；the increasing of respiratory intensity and ethylene production of green Asparagus officinalis was restrained，and the rise of conductivity was reduced，when the conductivity of CK group ascended to 30.36% at 30 d，the conductivity of cold acclimation treatment was 28.79% at 40 d；at the same time，the substantial rising of the PAL activity was controlled，so the firmness of green asparagus could be kept；the POD and CAT activity was advanced and the appearing time of their activity peak was delayed，meanwhile resistance function of green Asparagus officinalis for peroxide was enhanced.

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Last Update: 2014-08-22