Effect of postharvest L-arginine or cholesterol treatment on the quality of green asparagus (Asparagus officinalis L.) spears during low temperature storage

文献类型: 外文期刊

第一作者: Wang, Xiangyang

作者: Wang, Xiangyang;Gu, Shuang;Chen, Beili;Huang, Jianying;Xing, Jianrong

作者机构:

关键词: Cholesterol;L-Arginine;Asparagus;Storage

期刊名称:SCIENTIA HORTICULTURAE ( 影响因子:3.463; 五年影响因子:3.672 )

ISSN: 0304-4238

年卷期: 2017 年 225 卷

页码:

收录情况: SCI

摘要: Bundled green asparagus (Asparagus officinalis L.) were vertically placed in L-arginine (0.05 mmol L-1) or cholesterol solution (0.52 mmol L-1) and stored at 4 +/- 0.5 degrees C for 30 days. The changes of general appearance, disease incidence, weight loss, water-insoluble solids, lignin, total phenolics, chlorophyll content, malondialdehyde (MDA), phenylalanine ammonia lyase(PAL) enzyme activity, antioxidant capacity and soluble protein content were investigated during storage. General appearances of asparagus treated with L-arginine or cholesterol for 18 days were rated as good and excellent, unlike that of untreated spears. L-arginine or cholesterol treatment significantly reduced disease incidence and losses of fresh weight and chlorophyll content. Total phenolics and soluble protein contents were maintained higher in L-arginine-treated or cholesterol-treated asparagus, whereas water-insoluble solids and lignin content was significantly reduced. L-arginine treatment or choldsterol treatment also decreased the accumulation of malondialdehyde (MDA) and increased the antioxidant capacity. These results indicated that L-arginine or cholesterol treatment could be selected to maintain postharvest quality of green asparagus and provide long storage life.

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