绿芦笋采后品质劣变及保鲜控制研究进展

摘 要：绿芦笋是营养价值极高的药食两用型蔬菜，广受国内外消费者的青睐，然而，鲜芦笋不耐贮藏，常温下存放2 d便开始老化和腐烂。本文分析了绿芦笋行业现状、品质劣变的因素，并对目前绿芦笋保鲜方法的研究进行综述，以期为有效延长绿芦笋的货架期提供理论依据和参考。

关键词：绿芦笋；品质劣变；保鲜

Research Progress on Postharvest Quality Deterioration and Fresh-Keeping Control of Green Asparagus

LIU Hongyan

（Jiangsu College of Tourism， Yangzhou 225000， China）

Abstract： As a pharmacal and edible vegetable， green asparagus is rich in many kinds of nutrients and widely welcome. However， fresh asparagus is not resistant to storage， and it begins to age and decay after 2 days at room temperature. This paper analyzes the current situation of green asparagus industry and the factors of quality deterioration， and summarizes the current research on green asparagus preservation methods， in order to provide theoretical basis and reference for effectively extending the shelf life of green asparagus.

Keywords： green asparagus; quality deterioration; preservation

绿芦笋又名“石刁柏”，主要食用部位为其嫩茎部分[1]。（剩余9763字）