氣變包裝對綠蘆筍貯藏壽命與品質之影響 - 農業知識入口網

氣變包裝對綠蘆筍貯藏壽命與品質之影響

Effects of Modified Atmosphere Packaging on the Storage Life and Quality of Green Asparagus

楊颺*^,**

Yang Yang*^,**

農業部臺南區農業改良場

Tainan District Agricultural Research and Extension Station, Ministry of Agriculture

*宣讀人 **通訊作者

^*Presenting author ^**Corresponding author

蘆筍是高經濟價值的蔬菜作物，風味獨特，營養豐富。臺南是台灣綠蘆筍的主要產區，近年來產量增加，國內外市場需求也有所提升。蘆筍採收後品質劣變較快，常溫下貨架期僅3-5天。前期研究顯示4℃冷藏和低密度聚乙烯(low-density polyethylene, LDPE)袋密封包裝可以提高綠蘆筍的採後品質和貯藏壽命。本研究進一步探討了氣變包裝(modified atmosphere package, MAP)對綠蘆筍採收後品質的影響。綠蘆筍包裝於LDPE袋或聚氯乙烯(polyvinyl chloride, PVC)盒中，並分別充入或不充入氣變氣體(5% O₂+10% CO₂+85% N₂)，結果顯示使用LDPE袋進行氣變包裝可以有效延長綠蘆筍的貯藏壽命，而用PVC盒進行氣變包裝則無顯著效果。進一步比較氣變包裝中充入不同氣體的蘆筍之採後品質，LDPE包裝充入空氣和MA氣體均可避免冷藏過程中冷凝水的產生，從而減少蘆筍尖腐爛。此外，氣變包裝可略微減緩蘆筍硬度(截切力)的上升，並顯著減少了總可溶性固形物(total soluble solid, TSS)和維生素C含量的下降，又以充入MA氣體的效果更為顯著。根據本研究結果，4℃冷藏搭配LDPE袋充入5% O₂+10% CO₂+85% N₂的氣變包裝，可有效延緩蘆筍的衰老並保持其採後品質，該技術有望應用於綠蘆筍小包裝零售。。

Asparagus is a high economic value vegetable crop with special flavor and rich nutrients. Tainan is the major production area of green asparagus in Taiwan. The production has increased in recently years and the demand for exported and domestic markets has also elevated. The postharvest quality deterioration in asparagus occurs rapidly and their shelf life is only 3-5 days at room temperature. Our previous researches revealed that 4℃ cold storage and sealed package with low-density polyethylene (LDPE) bag could improve their postharvest quality and storage life. This study had further investigated the effects of modified atmosphere package (MAP) on postharvest quality in green asparagus. Green asparaguses were packaged in LDPE bags or polyvinyl chloride (PVC) boxes and then were filled with MA gas (5% O₂+10% CO₂ +85% N₂) or not. Results showed that MAP with LDPE bags can effectively extended the storage life in green asparagus while MAP with PVC box had no effects. Further comparison about postharvest qualities in MAP asparaguses with different filled gases was conducted. Both LDPE packages filled with air or MA gas could prevent condensation water generation during cold storage resulting in reduced tips rotting in asparagus. Additionally, MAP slightly alleviated the increasing of firmness (cutting force) and significantly reduced the declines in total soluble solid (TSS) and vitamin C concentrations. The effects were more significant in those filled with MA gas. According to the results, 4℃ cold storage combined with MAP through LDPE bags filled with 5% O₂+10% CO₂ +85% N₂ could effectively delay senescence and maintain the postharvest qualities, and this technology may had the potential to be applied to small package retail in green asparagus.