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选择当天采收的新鲜芦笋(Asparagus officinalis var.altilis)品种玛丽华盛顿500W,进行以下几种处理:(1)0.1％山梨酸溶液;(2)0.1％山梨酸+0.1％异维生素C;(3)4％CaCl_2溶液;(4)对照(自来冰处理)。各处理均浸泡3分钟后沥干,装入聚乙烯塑料袋中,每袋0.5kg,重复3次,于4～6℃冷库内贮藏。测定的结果表明:
Select the fresh asparagus (Asparagus officinalis var. Altilis) variety Mary Washington 500W collected for the following days: (1) 0.1% sorbic acid solution; (2) 0.1% sorbic acid and 0.1% ) 4% CaCl 2 solution; (4) control (untreated ice treatment). Each treatment was soaked for 3 minutes after drain, into polyethylene plastic bag, 0.5kg per bag, repeated 3 times, at 4 ~ 6 ℃ cold storage. The results show that: