低温结合不同硅窗面积气调包装保鲜对大蒜贮藏品质的影响  

Effect of Low Temperature Combined with Different Silicon Window Areas on the Storage Quality of Garlic in Air Conditioned Packaging

作　　者：罗丹 王珍珍 韩浩 吴静 常国立 沙如意 黄俊 崔艳丽[2] 毛建卫 LUO Dan;WANG Zhenzhen;HAN Hao;WU Jing;CHANG Guoli;SHA Ruyi;HUANG Jun;CUI Yanli;MAO Jianwei(School of Biological and Chemical Engineering,Zhejiang University of Science and Technology,Zhejiang Provincial Key Lab for Chem&Bio Processing Technology of Farm Product,Hangzhou 310023,China;Department of Chemistry,Zhejiang University,Hangzhou 310027,China)

机构地区：[1]浙江科技学院生物与化学工程学院,浙江省农产品化学与生物加工技术重点实验室,浙江杭州310023 [2]浙江大学化学系,浙江杭州310027

出　　处：《食品工业科技》2023年第17期367-374,共8页Science and Technology of Food Industry

基　　金：浙江省基础公益研究计划项目(LGN22C200034);江苏省苏北科技专项(XZ-SZ202137)。

摘　　要：为确定不同硅窗面积对大蒜硅窗气调保鲜的影响,以休眠期后的白皮大蒜为试验对象,以无硅窗聚乙烯(PE)包装袋为对照组,探讨低温结合1、3、6、9 cm2硅窗膜(镶嵌于面积为30 cm×25 cm的聚乙烯(PE)包装袋)对贮藏120 d内大蒜品质指标的影响。结果表明:硅窗面积对采后大蒜的失重率、芽瓣比、色度(ΔE)的影响较大,对于硬度、含水量的影响较小,较优的硅窗面积为6 cm2,在120 d贮藏期间低温结合6 cm2硅窗处理组大蒜的蒜氨酸含量达到0.38±0.00 g/100 g,与0 d相比较蒜氨酸含量提高了50.97%,苹果酸含量下降了92.38%,柠檬酸、酒石酸和富马酸含量分别增加了21.13%、65.87%、43.26%,主成分分析得出大蒜保鲜品质的关键指标是ΔE值、失重率、芽瓣比、含水量、酒石酸含量。综合考虑各个指标的变化以及主成分分析结果,采用低温结合6 cm2硅窗面积可有效缓解大蒜贮藏品质劣变。该研究可为白皮大蒜贮藏保鲜与加工提供理论参考。In order to determine the effect of different silicon window areas on the preservation of garlic in silicon windows,garlic was packed in polyethylene(PE)bags with an area of 30 cm×25 cm at low temperature in combination with 1,3,6 and 9 cm2 silicon window films,and a control group of polyethylene(PE)bags without silicon windows,and the quality indexes were measured within 120 d of storage.The results showed that the area of the silicon window had a greater influence on the weight loss,bud to cloves ratio and colour(ΔE)of the garlic after harvesting,and a smaller influence on the hardness and water content was observed.The optimal silicon window area was 6 cm2,the alliin content of garlic in the low temperature combined with 6 cm2 silicon window treatment group reached 0.38±0.00 g/100 g during 120 days of storage.Compared with 0 d,the alliin content increased by 50.97%,the malic acid content decreased by 92.38%,and the contents of citric acid,tartaric acid and fumaric acid increased by 21.13%,65.87%and 43.26%respectively.The principal component analysis revealed that the key indicators of garlic freshness wereΔE value,weight loss,shoot to clove ratio,water content and tartaric acid content.Considering the variation of each index and the results of the principal component analysis,it was concluded that the use of 6 cm2 silicon window area combined with 30 cm×25 cm polyethylene(PE)bags at low temperature could effectively alleviate the deterioration of garlic storage quality.This study can provide a theoretical reference for the storage and processing of white-skinned garlic.

关 键 词：硅胶膜 气调 大蒜 贮藏 品质 

分 类 号：TS206[轻工技术与工程—食品科学]