低溫、黑暗處理對採收後白蘆筍之保鮮效果

The Effect of Low Temperature and Darkness on the Postharvest Preservation of Asparagus officinalis

白蘆筍自田間採收後很快會因老化而引起外觀色澤及內在成份的改變，影響了商品的販賣價值。基於白蘆筍保鮮的目的，本研究擬定一種貯存環境：低（2～4°C），黑暗、基部浸水，對照一放的室溫（26±1°C）、照光、基部浸室溫水，比較採收後36小時內幾種成份的差別。實驗結果顯示，低溫、黑暗、基部浸水的處理降低了苯丙胺酸脫氨酵素（ PAL）的活性，減低幼莖導管組織木質化的程度，花青素的含量也會趨於穩定，外觀的新鮮色澤可保持較長久的時間。可溶性碳水化合物之含量可以穩定維持12小時而後遞減；維生素丙的含量在36小時內，幾乎沒什麼改變。而在同樣的處理時間維生素丙和可溶性碳水化合物的含量都比室溫處理者為高。

Asparagus spears will start the senescence process imll1ediately after harvest, causing changes in chemistry and appearance that reduce their marketability, The research undertaking, investigates the postharvest conditions-temperature, light and water bath that influence senescence, A combined treatment of low temperature (2-4°C), darkness and cold water bath on freshly harvested 1young asparagus was tested in the first thirty-six hours at six-hour intervals; this is compared to a control that was maintained at room temperature (26 ± 1°C), under light and warm water bath, The results indicate that low temperature, darkness and cold water bath, lower the activity of phenylalanine ammonia-lyase (PAL), reduce lignification of the vascular tissues and stabilize the level of anthocyanin in addition to maintaining appearances. The quantity of soluble carbohydrate is steadily sustained in the first twelve hours before a progressive reduction occurs. Although there is no quantitative change in vitamin C of the treated group, the level of vitamin C as well as the soluble carbohydrate level are much higher than the control group.