摘要
研究了三个大蒜品种采后不同温度下鳞茎呼吸、失重及芽形态的变化。结果表明，5℃可迅速打破鳞茎休眠，使呼吸和穿瓣比增大，35℃可延续休眠进程和延迟休眠解除，并长期保持低的呼吸速率和芽瓣比，适合于改良蒜和蔡家坡红皮蒜贮藏保鲜，但苍山蒜失水严重；20℃下初期虽有利于休眠继续加深，但不宜长期贮蒜。
The postharvest changes in respi-ration, weight losses and bud morphology of three varieties of garlics under different temperature were studied.The results showed that a low temperature of 5℃, could break bulb dormancy rapidly and cause a increase both in respiration and the bud clove ratio,while at a high temperature of 35℃,the bulb dormancy developed and the dormancy break postponed,and it maintained low levels of the respiration rate and the bud clove ratio for a long period.Therefore,the temperature of 35 ℃ is suitable for the long period storage of garlics cvs .Gailiang and Caijiapo, but the water loss of bulbs cv.Cangshan was severe under this temperature. Although the temperature of 20℃ was favorate for the development of buld dormancy,it was unsuit able for long period storage of garlic bulbs.
关键词
大蒜
鳞茎休眠
呼吸
温度
品种
garlic
bulb dormancy
respiration
temperature
cultivar
