弱光照射和无机营养供给对冷藏绿芦笋品质变化的影响

被引：19

作者：

顾振新

饭本光雄

田川彰南

李式军

机构：

[1] 南京农业大学食品科技学院

[2] 日本国千叶大学园艺学部

[3] 南京农业大学园艺学院

来源：

南京农业大学学报 | 2001年 / 04期

关键词：

绿芦笋; 弱光照射; 无机营养; 品质;

D O I：

暂无

中图分类号：

S644.609.3 [];

学科分类号：

摘要：

绿芦笋嫩茎基部切口插入含有N、P、K营养的琼脂凝胶中 ,在 (6± 0 2 )℃下贮藏。贮藏期间 ,分别以有效光量子束密度 (PPFD)为 2 μmol·m-2 ·s-1的红色发光二极管和白色荧光灯作为弱光源 ,每天 2 4h连续照射绿芦笋 2 1d。结果表明 ,红光和白光对冷藏绿芦笋品质的保持具有相似的效果。供给无机营养的处理在红光或白光照射下 ,色值 (a 和ΔE ab)变化率、粗纤维含量增长率和可溶性固形物减少率为最低 ,其次是无营养供给的红光或白光处理 ,以黑暗处理为最高 ;供给无机营养处理的芦笋嫩茎伸长率大于无营养处理的 ;光线照射与否和无机营养供给有无与芦笋失重率之间无明显相关性

引用

页码：84 / 88

页数：5

共 11 条

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