文献类型： 外文期刊

作者： An, Jianshen ¹ ; Zhang, Min ² ; Lu, Qirui ² ; Zhang, Zhonggang ² ;

作者机构： 1.So Yangtze Univ, Minist Educ, Key Lab Food Sci & Safety, Wuxi 214036, Jiangsu, Peoples R China

2.So Yangtze Univ, Minist Educ, Key Lab Food Sci & Safety, Wuxi 214036, Jiangsu, Peoples R China; Jiangsu Suzhou Purificat Grp Co Ltd, Suzhou 215008, Peoples R China; Fujian Acad Agr Sci, Res Inst Pomol, Fuzhou 350004, Peoples R China

关键词： Asparagus officinalis L.;active MAP;passive MAP;6-benzylaminopurine;low-density polyethylene

期刊名称：JOURNAL OF FOOD ENGINEERING （ 影响因子：5.354； 五年影响因子：5.144 ）

ISSN： 0260-8774

年卷期： 2006 年 77 卷 4 期

页码：

收录情况： SCI

摘要： Fresh green asparagus (Asparagus officinalis L.) spears were subjected to a prestorage treatment by dipping in 20 ppm 6-benzylaminopurine (6-BA) for 10 min. Treated and untreated spears were placed into low-density polyethylene (LDPE) bags with a thickness of 15 mu m, in which a passive modification of the atmosphere was developed, or 25 pm, in which a gas mixture of 10 kPa O(2) + 5 kPa CO(2) was flushed and then the bags were stored for 24 days at 2 degrees C. Atmosphere composition, chlorophyll, ascorbic acid, fiber, color and sensory attributes were determined every 4 days. Throughout the storage period, 02 level decreased from the initial values (21 kPa, 10 kPa) to 2.1-4.2 kPa in package without 6-BA treatment and to 4.9-6.8 kPa in package with 6-BA treatment. CO(2) level increased from the initial value (0 kPa, 5 kPa) to 5.5-7.2 kPa in packages without 6-13A treatment and to 4.1-6.1 kPa in packages with 6-BA treatment. In both packaging treatments, at the end of the 24 day storage period, the spears treated with 6-13A had a better color, firmness and overall appearance; moreover they retained more chlorophyll and ascorbic acid and they had less fiber. (c) 2005 Elsevier Ltd. All rights reserved.