高氧和高二氧化碳处理对绿芦笋采后衰老的影响.pdfVIP

※包装贮运 食品科学 2011, Vol. 32, No. 02 305 涂宝军 (徐州工程学院食品工程学院，江苏 徐州 221008) 以空气为对照，研究不同体积分数的高氧和高二氧化碳(20%)气调处理对绿芦笋嫩茎在(4 ± 1)℃贮藏期间 感官品质、可溶性固形物含量、SOD 、CAT 、PPO 活性和总酚含量的影响。结果表明：60% 以上高氧结合20% 高二氧化碳处理可延缓贮藏过程中感官品质和可溶性固形物含量的下降，抑制PPO 活性上升，保持了 SOD、CAT 的活性，抑制总酚含量的下降，而尤以80% 高氧加 20% 高二氧化碳处理效果最好。因此，该条件在延缓绿芦笋 采后贮藏衰老方面具有潜在的应用前景。 绿芦笋；高氧处理；高二氧化碳；气调包装；衰老 Effect of High Oxygen and High Carbon Dioxide Atmosphere Treatment on Senescence of Postharvest Green Asparagus TU Bao-jun (College of Food Engineering, Xuzhou Institute of Technology, Xuzhou 221008, China) Abstract ：The effect of modified atmosphere package (MAP) with high oxygen at different concentrations and high carbon dioxide (20%) on the sensory quality, lignin content, the activities of superoxide dismutase (SOD), catalase (CAT) and polyphe- nol oxidase (PPO) and total phenol content of green asparagus spears during storage at (4 ± 1) ℃ were studied using ambient atmosphere as a control. Results indicated that package with oxygen at concentrations of over 60% and 20% carbon dioxide could delay the deterioration of sensory quality, the decline of total soluble solid and total polyphenol content, keep the activities of SOD and CAT and inhibit the increase of PPO activity. The green asparagus packaged in 80% O2 ＋20% CO2 showed the best storage quality. As a conclusion, the atmospheric condition will have potential application prospects in delaying the postharvest senescence of green asparagus. Key words：green asparagus；high oxygen treatment ；high carbon dioxide ；modified atmosphere package (MAP)；senescence 中图分类号：TS255.3 文献标识码：A 文章编