seasonal and temporal changes during storage affect quality attributes of green asparagus
季节和时间变化对绿芦笋贮藏过程品质属性的影响
maria anastasiadia,emmar.collingsa,b,allan shivem bea,binghua qiana,leon a.terrya,⁎
aplant science laboratory,cranfield university,bedfordshire,mk430al,uk
bcobrey farms,ross-on-wye,herefordshire,hr95sg,uk
abstract
asparagus is a perennial crop with a short uk harvest season. methods to extend the storage life of asparagus have proven difficult. to gain insight into the physiological (viz. colour, respiration rate, cutting energy, and stiffness measured using laser doppler vibrometry), and biochemical (viz. sugars, ascorbic acid, and abscisic acid and its catabolites) changes throughout the uk season, two c*rs were harvested weekly and stored under shelf life conditions (7 °c). results were compared to spears (plus one additional c*r) cold stored (1 °c) for three weeks followed by one week of shelf life. concentrations of sugar, abscisic acid (aba) and catabolites at harvest were subject to seasonal variation, directly affecting storage potential. a generalised linear model with stepwise feature selection was applied to select the most important parameters for the prediction of total sugars and phaseic acid (pa). more favourable growing conditions at harvest increased sugars and lowered aba content and catabolites, which coincided with better maintenance of spear quality during storage; including maintaining textural characteristics. storage time had a negative impact on spear texture and sugar content, with cutting energy increasing and stiffness decreasing both during cold storage and subsequent shelf life. a partial shift in sugar biosynthesis occurred during shelf life increasing sucrose concentrations. results suggest that the temporal flux in aba and catabolites, and individual sugars could be used to model storage potential of asparagus spears.
芦笋是一种多年生作物，英国的收获季节很短。延长芦笋贮藏期的方法已被证明是困难的。深入了解生理学（即。颜色，呼吸速率，切割能量，硬度用激光多普勒测振仪测量），和生化（即。糖、抗坏血酸、脱落酸及其分解代谢产物）在整个英国季节，每周收获两个品种，并在货架期（7°c）下储存。结果与spears（加上一个附加品种）冷藏（1 ℃）三周后的货架期进行了比较。收获时糖、脱落酸（aba）和分解代谢产物的浓度受季节变化的影响，直接影响贮藏潜力。采用逐步特征选择的广义线性模型，选择了预测总糖和相酸（pa）的最重要参数。收获时更有利的生长条件增加了糖分，降低了aba含量和分解代谢，这与更好地保持矛的贮藏品质相一致；包括保持了质地特征。贮藏时间对矛的质地和含糖量有负面影响，在冷藏期间和随后的货架期内，切割能量增加，硬度降低。在贮藏期间，随着蔗糖浓度的增加，糖的生物合成发生了部分变化。结果表明，aba、分解代谢产物和单糖的时间通量可以用来模拟芦笋的贮藏潜力
keywords：sugars、c*r、storage、abscisic acid (aba)
关键词：糖、品种、贮藏、脱落酸（aba）