摘要
以苍山大田蒜薹为试材,采后在常温下进行切除薹苞处理,以不作任何处理为对照,于25℃下放置,定期测定其品质指标,研究切除薹苞处理对蒜薹货架期品质的影响。结果表明,切除薹苞处理能够较好地抑制薹条的老化,减缓可溶性固形物含量、水分、叶绿素和VC含量的降低速率,延长蒜薹的货架期。
Using garlic stems from Cangshan production area as the materials,the effect of removing the garlic involucre on quality of garlic stem during shelf-life was studied.The garlic involucre was removed and then stored at 25 ℃.The control group was not given any treatment.The quality indexes were determined at regular intervals.The results showed that,the treatment could inhibit the senescence of garlic stem better,slowdowned the decrease rates of soluble solid content,water content,chlorophyll content and VC content,prolonged the shelf-life.
出处
《保鲜与加工》
CAS
2012年第2期20-23,共4页
Storage and Process
基金
国家农业科技成果转化资金项目(2011GB2C600004)
山东省科技发展计划项目(2010GNC10935)
关键词
蒜薹
切除薹苞
货架期
品质
garlic stem
removing garlic involucre
shelf-life
quality
