不同膜处理对嫩鲜蒜贮藏期间生理变化的影响  

The Effects of Different Plastic Wraps on Fresh Garlic Physiological Changes During Storage

作　　者：赵春燕[1] 刘诗阳[1] 王淑琴[1] 马青超[1] 

机构地区：[1]沈阳农业大学食品学院

出　　处：《食品与发酵工业》2012年第12期189-192,共4页Food and Fermentation Industries

基　　金：嫩鲜蒜无公害贮藏保鲜技术示范(LS2010150);辽宁省教育厅重点实验室项目

摘　　要：以沈阳产的鲜蒜为试材,在(0±0.5)℃的条件下贮藏,研究了不同保鲜膜对鲜蒜贮藏效果的影响。试验结果表明:贮藏末期,0.03 mm聚氯乙烯(PVC)膜贮藏的鲜蒜其硬度最高,达到785 g/cm2;失重率、粗纤维含量、PPO、POD活性最低,分别为7.45%、0.526%、1.17[0.01OD(min.g鲜重)]和4.05[0.01OD(min.g鲜重)],细胞结构完整紧凑,无明显塌陷。Local fresh garlic was stored at （0 ±0.5）℃ to study the different plastic wraps effects o storage. The results showed that the highest hardness of 785 g/cm2 was obtained with 0.03mm PVC plastic wrap;and the weight loss rate,crude fiber content ,the vitality of PPO and POD were 7.45% ,0. 526% , 1. 17 （0. 010D/min · gFW）and 4.05 （0.01 OD/min · gFW）respectively. In addition, the cells structure were all well kept well with no obvious collapse. Therefore, PVC can better keep the flavor quality of fresh garlic during the storage.

关 键 词：嫩鲜蒜 保鲜膜 生理变化 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]