摘要
以采收后的大蒜鳞茎为试材,固定O2浓度3.5%,研究CO_2浓度5%~14%梯度下气调贮藏对大蒜鳞茎贮藏特性与品质的影响。结果表明,CO_2浓度不高于11%时能够有效保持大蒜鳞茎水分含量,CO_2浓度达14%则加速水分散失;各处理大蒜鳞芽的腐烂率和芽瓣比均呈升高趋势,以CO_2浓度5%处理大蒜鳞芽的腐烂率最低;可溶性糖含量呈先升高后降低趋势;游离氨基酸含量持续上升,且CO_2浓度越大,游离氨基酸含量越高;大蒜辣素含量与蒜氨酸酶活性均呈下降趋势,CO_2浓度高于8%时则显著抑制蒜氨酸酶活性。综合分析认为,3.5%O2+5%CO_2+91.5%N2为大蒜鳞茎较优的气调贮藏参数,该条件能够保持鳞茎良好的贮藏特性和品质。
To investigate the effects of controlled atmosphere on storage characteristic and quality of garlic bulb, an experiment was conducted using harvested garlic as material with fixed O2 concentration of 3.5% and carbon dioxide concentration in the range of 5%-14%. The results indicated that, the bulbs could effectively keep moisture content when carbon dioxide concentration was lower than 11%, while water loss increased when CO2 concentration was higher than 14%. The rotting rate of garlic cloves and neck to bulb diameter ratio increased in all treatments, decay rate of cloves was the lowest at 5% CO2, soluble sugar content raised firstly and then decreased, and free amino acid content raised continuously with the increase of CO2 concentration. Both allicin content and allinase activity declined during storage, and the allinase activity was significantly inhibited when CO2 concentration was higher than8%. The comprehensive analysis showed that the optimal condition for garlic storage was 3.5%O2＋5%CO2＋91.5%N2,and the good storage characteristic and quality could be maintained under the condition.
作者
许建
何梅
贾凯
朱君芳
高杰
XU Jian;HE Mei;JIA Kai;ZHU Jun-fang;GAO Jie(Garden Science and Technology College,Xinjiang Agricultural Vocational Technical College,Changji 831100,China;College of Forestry and Horticulture,Xinjiang Agricultural University,Urmuqi 830052,China)
出处
《保鲜与加工》
CAS
北大核心
2018年第4期29-33,38,共6页
Storage and Process
基金
新疆维吾尔自治区自然科学基金项目(2017D01B30)
关键词
大蒜
气调贮藏
贮藏特性
品质
蒜氨酸酶
garlic
controlled atmosphere
storage characteristics
quality
allinase
