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弱光照射和无机营养供给对冷藏绿芦笋品质变化的影响

DOI: 10.7685/j.issn.1000-2030.2001.04.020, PP. 84-88

Keywords: 绿芦笋,弱光照射,无机营养,品质

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Abstract:

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±02)℃下贮藏。贮藏期间,分别以有效光量子束密度(PPFD)为2μmol?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24h连续照射绿芦笋21d。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ΔEab)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

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