文献类型： 会议论文
第一作者： LIU Sheng
作者： LIU Sheng 1 ; Yosihiro TAKEDA 2 ; Sigeki HORI 2 ;
作者机构： 1.National Engineering Research Center for Vegetables, Beijing Vegetable Research Center Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
2.Nagano Agricultural Research Center, Nagano 382, Japan
关键词： horticulture;pressure pre-cooling;cold storage;green asparagus;expanded polystyrene box;corrugated paper box
会议名称： The proceedings of the China Association for Science and Technology. Vol. 4, No. 1 /
主办单位：
页码： 665-669
摘要： The quality changes of green asparagus in cold storage with and without pressure pre-cooling (PC), within the expanded polystyrene box (EPS) and the corrugated paper box (CPB), at 2'C for 10 days, 20 days, 30 days, 40 days, and 50 days are studied. The results show that the green asparagus with the marketability could be stored for 20 days at 2°C. During cold storage, the dehydrating rate, rotting rate and loosing rate of green asparagus increased gradually, the color became light, the soluble solids, vitamin C, and sugar contents decreased gradually; the chlorophyll content decreased in the earlier stage and then accumulated Pressure pre-cooling and packing materials have significant effects on keeping freshness of green asparagus The freshness was kept best with PC+EPS, not only in reducing the dehydrating rate, rotting rate and, loosing rate of green asparagus, but also in reducing the losses of the soluble solids, vitamin C, and sugar contents.
分类号： N5
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[2]Effect of Different Pre-cooling and Transportation Methods on the Quality of Green Asparagus. Duan, Xiao-Ming,Liu, Sheng,Jia, Li-e. 2016
[3]Physical and Chemical Characteristics of Three Strawberry Cultivars during Cold Storage. Feng, X. Y.,Wang, B. G.,Li, W. S.,Yang, Y.,Shi, L.,Yang, J. J.. 2014
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