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本文通过Ｌ９（３４）正交试验，筛选出芦笋的较佳保鲜方案为４％ＣａＣｌ２＋１０ｍｇ·Ｌ－１６－ＢＡ预处理后，用高密度聚乙烯（ＨＤＰＥ）薄膜袋密封包装。该处理在室温（２５±１℃）和低温（２±１℃）下分别贮藏５天和２５天，寿命指数分别达８４．４％和７７．８％，分别比对照高１１５．４％和３４．８％。贮藏后的生理生化分析表明，这一方案能明显抑制芦笋的呼吸强度，乙烯的释放量，膜脂过氧化作用和膜损伤程度，减少重量损失，保持较高的维生素Ｃ、可溶性固形物（ＴＳＳ）、叶绿素及类胡萝卜素含量和较好的硬度。
In this paper, L9 (34) orthogonal test, screening of the best preservation of asparagus 4% CaCl2 +10 mg · L-16-BA pretreatment, high density polyethylene (HDPE) film bag sealed packaging. The treatments were stored at room temperature (25 ± 1 ℃) and low temperature (2 ± 1 ℃) for 5 days and 25 days respectively, and the life index was 84.4% and 77.8% respectively, which were 115.4% and 34.8%. Physiological and biochemical analysis after storage shows that this solution can significantly inhibit the respiration rate, ethylene release, membrane lipid peroxidation and membrane damage, reduce weight loss, maintain high vitamin C, soluble solids (TSS ), Chlorophyll and carotenoid content and better hardness.