MAP保鲜技术对采后干蒜贮藏品质的影响  

Effect of MAP Technology on Storage Quality of Post-harvest Dry Garlic

作　　者：高佳[1,3] 唐月明 朱永清 罗芳耀[1] 李跃建 苗明军 GAO Jia;TANG Yue-ming;ZHU Yong-qing;LUO Fang-yao;LI Yue-jian;MIAO Ming-jun(Institute of Agro.products Processing Science and Technology,Sichuan Academy of Agriculural Sciences,Sichuan Chengdu 610066,China;Institute of Horticulture,Sichuan Academy of Agricultural Sciences,Sichuan Chengdu 610066,China;Ministry of Agiculture,Key Laboratory of Biology and Genetic Improvement of Horticultural Crops(Southwest Region),Sichuan Chengdu 610066,China;Sichuan Academy of Agricultural Sciences,Sichuan Chengdu 610066,China)

机构地区：[1]四川省农业科学院农产品加工研究所,四川成都610066 [2]四川省农业科学院园艺研究所,四川成都610066 [3]农业部西南地区园艺作物生物学及种质创制重点实验室,四川成都610066 [4]四川省农业科学院,四川成都610066

出　　处：《西南农业学报》2020年第7期1573-1579,共7页Southwest China Journal of Agricultural Sciences

基　　金：四川省科技计划项目(2018NZ0001);四川省财政特色产业培育工程专项(2016TSCY-011);四川省财政条件平台建设项目。

摘　　要：【目的】本研究旨在调查不同氧气(O2)和二氧化碳(CO2)透过量的包装袋对采后干蒜自发气调包装保鲜过程中大蒜品质变化的影响,找寻适宜的干蒜采后贮藏保鲜方法。【方法】采用5种梯度透气性参数的包装膜材料,调查了不同包装处理后干蒜在(0±0.5)℃冷库150 d的避光贮藏过程中包装袋内气体成分、失重率、组织含水率、芽瓣比、腐烂率和腐烂指数指标的变化情况。【结果】在本试验条件下,包装膜的O2和CO2气体透过量对包装袋内气体成分、组织含水率、芽瓣比和大蒜腐烂程度均具有显著影响(P<0.05)。其中包装膜O2和CO2透过量分别为(4080±352)和(16566±1415)cm^3/m^2·24 h·0.1 MPa的自发气调包装处理对抑制贮藏过程中呼吸速率和胚芽生长,减少失重和保持组织含水率,降低腐烂率和腐烂程度具有较好作用,但贮藏后期蒜瓣有长根现象;对照网袋包装处理表现出较好的降低腐烂率和抑芽效果。【结论】适宜的自发气调包装袋结合低温处理可起到抑制干蒜贮藏过程中失水、降低腐烂率、延长保鲜期的作用,但贮藏后期可能促进干蒜萌芽生根;网袋包装结合低温处理可降低干蒜贮藏腐烂率、抑制萌芽生根,但贮藏后期失水严重。【Objective】This study aimed to investiate the effect of packaging films with different oxygen(O2)and carbon dioxide(CO2)transmission rates on the quality of garlic during post-harvest modified atmosphere packaging(MAP)storage,and to find a suitable method for sotrage and preservation of dried garlic.【Method】Five kinds of packaging film with gradient permeability parameters were used to investigate the changes of gas composition,weight loss rate,tissue moisture content,bud-petal ratio,decay rate and index of dried garlic in packaging bags during 150 days’cold storage at(0±0.5)℃.【Result】Under the experimental conditions,packaging films with different O2 and CO2 transmission rates significantly affected package headspace gas composition,tissue moisture content,bud-petal ratio and garlic decay(P<0.05).Among them,the packaging treatment with O2 and CO2 transmission rate of(4080±352)and(16566±1415)cm^3/m^2·24 hours·0.1 MPa had better effects on inhibiting respiration rate and germ growth,reducing weight loss and maintaining tissue moisture content,reducing decay rate and degree during storage,but it had long roots in the later storage period.The control net bag packing treatment showed better effect of reducing rot rate and bud inhibition.【Conclusion】The suitable MAP combined with low temperature treatment could inhibit the water loss,reduce the rotten rate and prolong the strage period,but it might promote the sprout rooting of dried garlic in the later stage of storage;the net bag packaging combined with low temperature treatment could reduce the rotten rate and inhibit the sprout rooting of dried garlic,but the water loss was serious in the later stage of storage.

关 键 词：自发气调包装保鲜(MAP) 干蒜 贮藏 品质 

分 类 号：S379.2[农业科学—农产品加工]