Effect of ice-temperature preservation on quality and enzymatic activity of Green Asparagus

To 4℃ refrigerated storage for comparison, the effect of ice-temperature preservation on quality and enzymatic activity of Green Asparagus was investigated. The results showed that the storage life of Green asparagus was increased 14d, and its organoleptic quality was improved by ice-temperature preservation. While the firmness and tincture of Green asparagus was kept, the decrease of the VC content was slowed down, and its commodity value was improved by ice-temperature preservation. The activity of PPO and POD of Green asparagus was increased, and the activity of PAL was decreased under ice-temperature. So the protection ability of Green asparagus was enhanced, and the aging of Green asparagus was delayed. The control effect of ice-temperature preservation on respiration and ethylene production was unconspicuous.