This paper reports the primary study of the sense quality and the cell structure about Asparagus in the different conditions of processing,such as blanching,cold storage,potting,frying.

• 对芦笋在冷藏及焯烫、冷冻、制罐、清炒等不同加工条件下的感官品质变化与细胞结构变化进行了研究。