不同膜处理对嫩鲜蒜贮藏期间品质变化的影响  

The effects of fresh garlic quality in different plastic wraps during storage

作　　者：王淑琴[1] 刘诗阳[1] 赵春燕[1] 马芳菲[1] 马青超[1] 

机构地区：[1]沈阳农业大学食品学院,沈阳110866

出　　处：《食品科技》2012年第12期40-43,共4页Food Science and Technology

基　　金：辽宁省教育厅重点实验室项目(LS2010150)

摘　　要：采收后的嫩鲜蒜如果不进行保鲜处理,在常温下很快霉变腐烂,口感变差,失去特有的品质。以本地产的嫩鲜蒜为试材,在(0±0.5)℃的条件下贮藏,研究了不同保鲜膜对嫩鲜蒜贮藏效果的影响。呼吸强度、失重率、还原糖、总糖、Vc等指标的测定结果和对霉变情况进行观察的结果表明,0.03mm聚氯乙烯(PVC)膜能够有效降低鲜蒜的呼吸作用,减缓失重率、还原糖、总糖、Vc含量的变化,抑制霉菌的生长,较好地保持嫩鲜蒜的风味品质,具有明显的保鲜效果。After harvest, if not for preservation, the fresh garlic will moldy rot soon, the taste will be worse, and lose the special quality. We use the local fresh garlic as test materials at （0±0.5） ℃; conditions to study the effects of fresh garlic in different plastic wraps. The experimental results of respiration, weight loss rate, sugar content, total sugar content, Vc and mildew indicated that： 0.03 mm PVC plastic wrap would be slow down effectively respiration, reduce the changes of weight loss rate, sugar content, total sugar content, Vc, restrain the mildew, keep the flavor quality of fresh garlic better, then achieve the preservation effect.

关 键 词：嫩鲜蒜 保鲜膜 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]