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CaCl₂处理对绿芦笋贮藏效果的影响

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第36卷期数: 2012年02期页码: 164-166 栏目: 出版日期: 2012-02-16

Title:: Effect of CaCl₂on the Storage of Green Asparagus

文章编号:: 1001-0009(2012)02-0164-03

作者:: 赵玉华¹; 2; 杨晓宽¹; 2; 许继钊¹; 常学东¹; 2; 黄云祥²; 3; 1.河北科技师范学院,河北昌黎 066600;
2.河北省芦笋工程技术研究中心,河北秦皇岛066600;
3.秦皇岛长胜农业科技发展有限公司,河北秦皇岛066600

Author(s):: ZHAO Yu-hua¹; 2; YANG Xiao-kuan¹; 2; XU Ji-zhao¹; CHANG Xue-dong¹; 2; HUANG Yun-xiang²; 3; 1.Hebei Normal University of Science and Technology,Changli,Hebei 066600;
2.Hebei Asparagus Engineering Research Center,Qinhuangdao,Hebei 066600;
3.Qinhuangdao Changsheng Agricultural Science and Technology Development Company Limited,Qinhuangdao,Hebei 066600

关键词:: 绿芦笋; CaCl2; 贮藏效果

Keywords:: green asparagus; CaCl₂; storage effect

分类号:: S 644609+3

文献标志码:: A

摘要:: 以绿芦笋为试材，在低温贮藏条件下，通过测定呼吸强度等指标，研究了不同浓度CaCl2对绿芦笋贮藏效果的影响。结果表明：6% CaCl₂处理可有效地延缓绿芦笋衰老进程，贮藏至12 d时，商品率为84%；4% CaCl₂处理较好地抑制了呼吸强度，但在延缓叶绿素分解、粗纤维累积等方面不及6% CaCl₂处理。3个浓度（2%、4%、6%）的CaCl₂处理在抑制水分散失方面作用均不明显。

Abstract:: The green asparagus was used as the test materials,which treat with different density CaCl₂in low temperature.The respiration et.al were studied in order to evaluate the storage effect of CaCl₂ for green asparagus.The results showed that 6% CaCl₂was the best processing density.It was able to postpone the caducity process.After 12 days,the marketed proportion was 84%4% CaCl₂was restrained the respiration,but it was worse in chlorophyll decomposing and fire cumulating postponed than 6%.In water dissipating prevented,all the treatment of CaCl₂（2%、4%、6%）were almost usefully.

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备注/Memo

第一作者简介：赵玉华 (1978-)，女，硕士，讲师，研究方向为食品科学与工程，现主要从事农产品贮运保鲜及食品营养与安全研究工作。E-mail：zhyhtsh@163.com。

责任作者：常学东（1967-），男，硕士，教授，现主要从事农副产品深加工工程及资源开发研究工作。

基金项目：唐山市科学技术研究与发展计划资助项目（10120201C-2）；国家星火计划资助项目（2010GA620001）。

收稿日期：2011-10-31

更新日期/Last Update: 2014-08-24