徐州工程学院学报（自然科学版）2016，Vol.31Issue(4)：44-48,5.
绿芦笋制汁适应性研究
Adaptability Study on Juice Processing of Green Asparagus
摘要
Abstract
Five green asparagus varieties ("Grande","Altas","UC157","UC800"and"UC301")were used as test materials to determine the contents of soluble solids and color stability and precipitating con-tents of their j uices during storage.The results showed that among the five green asparagus,the content of soluble solids and the j uice yield of"Grande"green asparagus were highest and color stability of its j uice was best and precipitating contents was lowest during storage.Therefore,it was most suitable for j uice processing.Based on the results,the"Grande"green asparagus collected in April,May,June and July were collected to study their j uice processing adaptability.The results showed that the"Grande"green asparagus j uice harvested in May presented the best color stability during storage and produced the least amount of precipitation,and thus it was suitable for making asparagus j uice.关键词
绿芦笋/品种/采收期/制汁/适应性Key words
green asparagus/variety/harvest time/juice/adaptability分类
农业科技引用本文复制引用
陈学红,宋慧,戴晓娟..绿芦笋制汁适应性研究[J].徐州工程学院学报（自然科学版）,2016,31(4):44-48,5.基金项目
国家自然科学基金项目(31401553) （31401553）
