摘要
目的分析沙葱采后贮藏的特性,建立沙葱的采后高效保鲜斱法。方法通过Spurr树脂半薄切片的斱法观察沙葱的组织结极,利用低温冷库摸索沙葱采后最适贮藏温度,研究硬质塑料盒、硬纸盒和塑料筐等包装形式对沙葱采后保鲜的影响,研究不同的气体组分对沙葱采后保鲜效果的影响。结果通过对沙葱组织树脂切片的显微观察,发现沙葱的木质部细胞壁较薄,组织纤维化程度较低,这导致其质地脆嫩、口感上乘,但是同时导致其易出现失水、断节和腐烂等现象。结果表明0℃是贮藏沙葱的最佳温度,在此温度下保鲜期可达15 d。沙葱通过硬质纸盒内衬软质硫酸纸包装,常温下保鲜期可达到4 d。4%CO_2+2%O_2的气调组分可以有效延长沙葱的采后保鲜期,常温保鲜期可达7 d。结论 0℃是沙葱最佳采后贮藏温度;硬质纸盒内衬软质硫酸纸包装形式有利于沙葱采后贮藏; 4%CO_2+2%O_2是沙葱最佳气调贮藏条件。
Objective To analyze the characteristics of Allium mongolicumat postharvest period and establish efficient preservation technology for A. mongolicum. Methods The tissue structure of A. mongolicum was observed by Spurr resin semithin section, the optimal storage temperature of A.mongolicum was explored by cold storage room, the effects of packaging forms such as rigid plastic boxes, cartons and plastic baskets on the preservation effect of A.mongolicum were investigated, and the effects of controlled atmospheres on the preservation effect of //. mongolicum were analyzed. Results Through microscopic observation, it was found that the xylem cell wall of A. mongolicum was thin and the level of tissue fibrosis was low, which resulted in its crisp texture and good taste, but at the same time it was prone to dehydration, fracture and rot. The results indicated that 0℃ was the most favorable temperature for preservation of,4. mongolicum and the freshness time could reach 15 d at this temperature. The 85% relative humidity was conductive to the preservation ofA. mongolicum, packing the fresh A. mongolicum with carton can achieve this humidity. The storage of controlled atmosphere of 4% CO2＋2%O2 was an effective method to preserve the fresh A. mongolicum. Conclusion 0 ℃ is the optimal storage temperature of A. mongolicum, carton lining parchment paper packaging form is conductive to storage ofA. mongolicum, and 4% CO2＋2% O2 is the optimal atmosphere storage condition for A. mongolicum.
作者
张占全
徐勇
陈彤
田世平
ZHANG Zhan-Quan;XU Yong;CHEN Tong;TIAN Shi-Ping(Institute of Botany,Chinese Academy of Science,Key Laboratory of Plant Resources,Beijing 100093,China;University of Chinese Academy of Sciences,Beijing 100049,China;Key Laboratory of Post-Harvest Handling of Fruit,Ministry of Agriculture,Hangzhou,310021,China)
出处
《食品安全质量检测学报》
CAS
2018年第18期4828-4833,共6页
Journal of Food Safety and Quality
基金
“十三五”国家重点研发计划项目(2016YFD0400903)
国家自然科学基金项目(31530057、31671910)
农业部果品产后处理重点实验室开放课题~~
关键词
沙葱
保鲜
温度
相对湿度
气调
Allium mongolicum
preservation
temperature
relative humidity
controlled atmosphere
