第8卷‧第7期,
198007
, pp. 627-634
探討白蘆筍嫩莖採收後的木質化問題
- 作者:
陳秀卿; 林金和; 許志超
- 作者服務機構:
國立中興大學植物研究所
- 中文摘要:
白蘆筍嫩莖在採收之後,其貯藏環境包括溫度、濕度及光度對其組織的木質化有極大的影響。本研究以組織切片染色法觀察蘆筍嫩莖在幾種不同的貯藏環境下,維管束內部木質化細胞增加的情形。實驗結果顯示,高溫、失水及光照都會促使筍莖組織內維管束及纖維環的木質化細胞有急劇增加的情形,亦即使得筍莖有加速老化的現象。 筍莖組織內所含的苯胺酸脫胺酵素(PAL)可受光誘導,而增加其活性,此酵素之活性增加,可能導致組織內芳香化合物及不可溶性多醣類的積聚,造成組織的木質化及糖份的降低。採收後之筍莖,於室溫、照光、失水的情況下,PAL含量增多,因此導致組織嚴重的木質化。並且由於花青素的產生致使蘆筍之外觀色澤漸趨綠色,大大降低商品價值。 貯藏環境亦影響蘆筍之風味,此種風味的改變與組織內維生素丙的含量有關。在室溫光照下,貯存二天之筍莖,其維生素丙的含量降低至約為原來的2/3,其新鮮度也因此而減少很多,採收後之蘆筍若能保持在低溫、黑暗及高濕度的環境下,對於蘆筍嫩莖採收後的保鮮有良好的效果。
- 英文摘要:
The effects of temperature, moisture andlight on the aging of post-harvest asparagusappears on storage was investigated. The lig-nification was chosen as an indicator for agingin this study. Anatomical and histochemicalresults showed that high temperature, loss ofwater and exposure to light stimulate the lig-nification as indicated by rapid increase of thelignified cells in vascular bundles and fiber ringof asparagus spears. Phenylalanine ammonia-lyase, a key enzymein the biosynthetic pathway of phenolic com-pounds, flavonoids and lignin showed a light-induced increase of activity; the enzyme activitywas lower at lower temperature and highermoisture of storage environments. The decreasein soluble carbohydrates was coincident withthe increase of phenolic compounds and an-thocyanin content. The increase in anthocyaninin turn lowered the shelf quality of asparagusspears. Low temperature and dark environmentsslowed down the formation of anthocyanin. Thelevels of vitamin C under low temperature hadbeen maintained stable for up to 48 hours, whileunder room temperature vitamin C contentdecreased 30-50% following 2 days storage.
- 中文關鍵字:
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- 英文關鍵字:
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