Study On The Storage And Postharvestphysiological Change Of White Asparagus

Asparagus (Asparagus officinalis L), also known as asparagus, is an asparagus Liliaceae perennials. Its young stems, as high quality fresh vegetables or processed into can. Fresh asparagus with a variety of amino acids, carbohydrates, vitamins and calcium, phosphorus and other minerals, has high nutritional value, in particular the asparagine contained in it not only has the diuretic function, but also relieves fatigue and is of benefit for our body.Therefore, asparagus is one of the hot food welcomed by the people at home and abroad. The post-harvest asparagus is not suitable for storage for its higher water content and higher respiration intensity. The young stems of white asparagus harvested at room temperature caused less weight, increased crude fiber, poor quality change with in a few hours. After 1-2 days storage, problems such as fiber aging, color shallow, bamboo shoots of wilting, serious water loss, or even decomposed appeared. Using PE bag packaging, heat treatment, and other practical storage technology can alleviate the production problems and have greater economic benefits.Precocious, high-yield UC-157 white asparagus was took as experimental material, treated with preservatives, MA storage, heat treatment and scalding respectively, to maintain their original moisture, color and quality, to meet the extended storage life of white asparagus, and minimize nutrient loss. According to the physiological and quality changes of the treated White asparagus, we can conclude the following conclusions:1.1% bleaches powder, the 100 mg/L carbendazim and 1000 mg/LNaCl and so on all can repress asparagus hoarding effectively for period of putrefied change in character, among them with 100 mg/L carbendazim have the best effect. Considering the food safety and the process ,we choose to 1% bleach powder to prevent white asparagus from putrefied.2.The white asparagus have the respiration peak, During the storing periods ,all the packing handles of white asparagus the respiration peak have appeard .3.The temperature is the decision factor which influences a white asparagus to store result, under 4℃conditions the white asparagus have the best result.4. PE bag with 0.5 cm2 holes (0.98%)had better function in regulating white asparagus respiratory balance, and control the gas composition in bags. So big hole PE bag packaging had the best effect in preservation. the white asparagus stores a 18 day still have better quality.5. Heat treatment effectively delayed the softening of the white asparagus, inhibited respiration, in a few temperatures of enactment in, and in the design of the processing, the lower temperature the lower respiratory intensity, delayed the relative permeability of the membrane increasing, the soluble protein degradation and total amino acids increase. But it can result in VC losses in white asparagus.The most suitable treatment is 35℃heat water and 10min.