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新鲜芦笋极易腐烂,一般在收获后数小时内即应冷藏于0—2.5℃。采用2.5℃能贮藏1周以上,而0℃则易引起冻害。不足24厘米长度的芦笋一般是不作鲜菜出售的,只用于加工或废弃。这样做法,其收入的利润就减少。如果能将较短的芦笋作鲜莱出售,便可增加生产者的收入,又可降低消费价格。但是,短芦笋比起现时合乎销售规格长度的芦笋来说,具有不同的耐贮藏特性。短芦笋的呼吸率是受到生长组织的影响,这种影响随着顶部占基部比例,以及切面占重量比例的增加而增加。已经知道,呼吸率的增加会缩短芦笋的货架寿命。
Fresh asparagus perishable, generally within a few hours after harvest that should be refrigerated at 0-2.5 ℃. 2.5 ℃ can be stored for more than 1 week, while 0 ℃ is easy to cause frost damage. Asparagus less than 24 cm in length is generally sold without fresh vegetables and is only used for processing or discarding. In this way, the profit of its revenue will be reduced. If we can make shorter asparagus for sale, we can increase the producer’s income and lower the consumer price. However, short asparagus has different shelf-stable properties than asparagus currently in line with sales specifications. Short asparagus respiration rate is affected by the growth of the organization, this effect with the top of the ratio of the base, and increase the proportion of weight ratio increases. It is already known that an increase in respiration rate will shorten the shelf life of asparagus.