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项可心,于蕊,张博,刘春菊,孙希云,李大婧,刘宣东,郑标.不同品种芦笋采后贮藏品质及木质化程度的变化[J].保鲜与加工,2025,25(5):50~58

不同品种芦笋采后贮藏品质及木质化程度的变化

Changes in Qualities and Lignification Degrees of Different Varieties of Asparagus during Postharvest Storage

DOI：

英文关键词:asparagus storage quality nutritional quality key enzyme activity lignification

基金项目:山东省重点研发计划（重大科技创新工程）项目（2021CXGC010809）；银川市科技计划项目（2023NY07）；天津科技大学优秀博士学位论文创新资助项目（YB2023008）

作者	单位
项可心
于蕊
张博
刘春菊
孙希云
李大婧
刘宣东
郑标

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中文摘要:

为探究不同品种芦笋采后贮藏品质及木质化程度的变化情况，对比了‘航天6号’‘提卡斯’ ‘格兰德’3个品种芦笋在贮藏过程中营养成分、贮藏品质、关键酶活性和木质化程度的变化情况。结果表明：随着贮藏时间的延长，不同品种芦笋的感官评分和L* 值均呈下降趋势，硬度呈先减后增的趋势，苯丙氨酸转氨酶（Phenylalanine ammonia lyase，PAL）、多酚氧化酶（Polyphenol oxidase，PPO）、过氧化物酶（Peroxidase，POD）活性、总酚含量、总黄酮含量呈先增后减的趋势，而木质素含量均逐渐上升；不同品种芦笋贮藏期间的品质和木质化程度变化不尽相同，‘格兰德’品种的芦笋在贮藏期间品质保持较好，木质化程度缓慢。研究结果可为芦笋育种方向及保鲜加工品种的选择提供理论参考。

英文摘要:

In order to investigate the changes in postharvest storage qualities and lignification degrees of different vari? eties of asparagus, the nutritional components, storage qualities, key enzyme activities, and lignification degrees of three varieties of asparagus namely‘ Hangtian 6’,‘ Tikas’, and‘ Grande’ were compared during storage. The results showed that with the increase of storage time, the sensory scores and L* values of different varieties of asparagus pre? sented declining trends, the hardness was decreased first and then increased, while the activities of phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO), peroxidase (POD), total phenolic contents and total flavonoid con? tents were increased first and then reduced, the lignin contents were gradually increased. The qualities and lignification degrees of different varieties of asparagus varied during storage. The asparagus qualities of‘ Grande’ variety remained better during storage, and the lignification degrees were lower. These results can provide theoretical references for breeding direction of asparagus and varieties selection for preservation and processing.

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