为深入了解高静压处理对绿芦笋细胞形态和膜结构的影响，分析了高静压10~600 MPa处理0.17~20 min对绿芦笋呼吸速率的影响，在此基础上深入研究了10~600 MPa处理2 min对绿芦笋微观结构变化、细胞膜结构完整性、细胞膜渗透率以及绿芦笋表观机械破坏程度的影响。结果表明：200 MPa处理2 min的绿芦笋呼吸强度开始变得微弱，且随着压力的升高和处理时间的延长，绿芦笋呼吸强度越来越微弱，甚至消失。100 MPa及以下高静压处理对绿芦笋细胞的破坏较小，200 MPa高静压处理的绿芦笋细胞受到损伤，400 MPa及以上高静压处理的绿芦笋细胞损伤严重，甚至丧失生理活性。且由照片显示100 MPa以下高静压处理的绿芦笋组织状态与对照组相似，而经高静压200 MPa及以上压力处理的绿芦笋组织表现出“水浸渍”状态。基于本文结果，推测200 MPa高静压处理可能为导致绿芦笋机体代谢“失活”或细胞死亡的压力范围。

In order to elucidate the effect of high hydrostatic pressure (HHP) processing on the cell morphology and membrane structure of green asparagus, HHP treatments were administered at a pressure range of 300~600 MPa for 0.17~20 min, and the respiration rate in green asparagus was studied. Based on the obtained results, an in-depth study of the effects of two minutes of HHP treatment at a pressure range of 10~600 MPa on microstructural changes, cell membrane structural integrity, relative membrane permeability, and the degree of apparent mechanical damage of green asparagus was performed. The results showed that the respiratory intensity of the samples treated with HHP at 200 MPa for two minutes was relatively low [5.66 mg/(kg?h)], and respiration became weaker and even disappeared with increasing pressure and treatment time. The cell damage in samples treated with HHP at 100 MPa or lower was limited, but the samples treated with HHP at 200 MPa, 400 MPa, or higher were severely damaged, and the physiological activity even disappeared. Imaging showed that the cell morphology of the samples treated with HHP at ≤100 MPa was similar to that of the untreated sample, but the samples treated with HHP at ≥400 MPa exhibited a “water immersion” state. In summary, it was suggested that 200 MPa is the threshold for causing metabolic inactivation or cell death in asparagus spears treated with HHP.

国家自然科学基金项目（31301528）