【芦笋贮藏中生理和营养的变化】.pdf
单位代号:Code of the Universtiy:研究生学号:I.D.No.of Graduate student:Studies on the Physiological and Nutritional Changes in Asparagus(Asparagus officinalis L.during Storage.一九九七年六月=十日 论文答辩日期:Date ofThesisPresentation 救授 答辩委员会主席:(姓名、职称、单位)浙江农业大学 Chairman ofExaminingBoard:(Name and Position) 叶冶乾副授
DECLARATION The authordeclares that thisworkwascarriedoutbyhimself under the guidance and supervision of Profs.YingTiejin,MaoLinchun and theBoard of Directors oftheDepartmentofFoodScience andTechnology,Zhejiang Agricultural University,Hangzhou,PeoplesRepublicof China andhasnotbeen JohnChristianAbu-K
摘要 研究了芦笋(AspargusofficinalisL.在贮过程中生理、营养成 分和品质的变化。新鲜的芦笋幼茎采后立刻用含氯气的冰水预冷,按质量标准选择整理并切成同样长度(24cm)后分成3组,分别作 为对照组和处理组,在2℃条件下贮藏30天。第一组(对照组)置 于0mm厚的聚乙烯薄膜袋中贮藏.第二组(处理1)用250ppm 抗蚜威(CuHNaO)浸渍(包括笋尖和根部)消毒后装人相同的 薄膜袋中贮藏.第三组(处理2)先用250ppm抗蚜威消毒,再用 3 CaCl.