不同处理对贮藏大蒜理化指标的影响  

Effects of Different Treatments on Physical and Chemical Indexes of Stored Garlic

作　　者：吴延勇 WU Yanyong(Productivity Center of Lianshui,Lianshui,Jiangsu 223400,China)

机构地区：[1]涟水县生产力促进中心,江苏涟水223400

出　　处：《农产品加工》2023年第18期55-57,共3页Farm Products Processing

基　　金：江苏省苏北科技专项项目(XZ-SZ202135)。

摘　　要：采用单因素试验对大蒜保鲜工艺进行研究,考查低温、涂膜+低温、涂膜+低温+高压电场复合处理工艺对贮存大蒜理化指标的影响,研究发现涂膜+低温+高压电场复合处理的大蒜水分含量、硬度、总糖含量、还原糖含量最高,呼吸强度最弱。涂膜+低温+高压电场复合处理工艺有利于大蒜保鲜。In this experiment,a single factor was used to study the garlic preservation process.Through the effects of freezing,coating + freezing,coating + freezing + high-voltage electrostatic field on the physical and chemical indexes of stored garlic,it was found that the coating + freezing + high-voltage electrostatic field composite treatment had the highest moisture content,hardness,total sugar content and reducing sugar content of garlic,and the weakest respiratory intensity.Coating + freezing +high voltage electrostatic field composite treatment process was the most conducive to garlic preservation.

关 键 词：大蒜 高压电场 保鲜 

分 类 号：S633[农业科学—蔬菜学]