摘要
通过研究大蒜贮藏特性,以减少大蒜贮藏保鲜过程中的损失。采用静置法测定大蒜的呼吸强度,采用CA贮藏保鲜方法确定各组分气体的最优比例,采用真空低温贮藏保鲜方法确定贮藏最适温度,采用定硫法测定大蒜素含量。结果表明,大蒜的呼吸作用属于跃变型,贮藏7 d后,呼吸强度显著增强,出现1个呼吸峰,之后呈现下降趋势;CA贮藏最佳条件:充入体积分数4%O_2和14%CO_2,贮藏温度-4℃,相对湿度约80%;大蒜真空低温贮藏最佳贮藏温度-2℃,相对湿度约80%。
This paper is mainly studied the storage characteristics of garlic to reduce the loss of garlic during storage. The respiration intensity of garlic is measured by static method. The optimum proportion of each component of controlled atmosphere storage method is studied. The optimum storage temperature of vacuum and low temperature storage method is measured. Sulfur is applied to the determination of garlicin content. The results show that respiration of garlic is climacteric type. The respiration intensity increased significantly after storage for 7 days and show a downward trend after reaching its peak. Optimal volume fraction proportion of controlled atmosphere storage is 4% O2 and 14% CO2, temperature -4 ℃, with relative humidity of about 80%. Optimal temperature of vacuum low temperature storage is -2 ℃, with relative humidity of about 80%.
出处
《农产品加工》
2017年第5期4-6,9,共4页
Farm Products Processing
基金
江苏省科技计划项目(BN2014009)
关键词
大蒜
CA贮藏
特性
garlic
controlled atmosphere storage
characteristics
