綠蘆筍嫩莖採收後無機鹽處理和冷藏對於抽長，重量，纖維和木質素含量的影響

Effect of Salt Solution Treatment and Low Temperature Storage on the Elongation, Weight, Fiber and Lignin Contents of Post-harvested Green Asparagus Spears

將採收後的綠蘆筍嫩莖用室溫的水、冷水和室溫的三種硝酸鹽溶液淋洒，然後基部浸泡，在不同時間下取出樣品，切成原來的長度後，測量各種處理的嫩莖長度、鮮重、乾重、纖維素含量和木質含量。冷溫處理會減低抽長，使一定長度嫩莖的乾重不至減少太多。同時纖維化和木質也被抑制。以10^（-1）M左右的硝酸鎂、硝酸鈣、硝酸鈉溶液處理，嫩莖的抽長被抑制得更多；纖維化和木質化也受到明顯的抑制。

The effects of salt solutions (magnesium nitrate, calcium nitrate and sodium nitrate) and low temperature storage on the elongation, weight, and fiber and lignin contents of post-harvested green asparagus spears were conducted. Results showed that cold treatment inhibited the elongation of green asparagus spears. Fiber formation and lignification were also decreased. Salt solution (approximate 10^(-1)M) treatments were more effective in the inhibition of elongation. Fiber formation and lignification were also inhibited to various degrees by salt solutions.