供应链中低温耦合新型包装对大蒜保鲜的研究进展  

Research Progress of Low Temperature Coupled New Packaging on Garlic Preservation in Supply Chain

作　　者：吴天琦 张博然 顾晨程 孙月娥[1] 张黎明 李茹 WU Tianqi;ZHANG Boran;GU Chencheng;SUN Yuee;ZHANG Liming;LI Ru(Xuzhou University of Technology,Xuzhou 221018,China;Xuzhou Guangming Biotechnology Co.,Ltd.,Xuzhou 221000,China)

机构地区：[1]徐州工程学院,江苏徐州221018 [2]徐州光明生物科技有限公司,江苏徐州221000

出　　处：《食品安全导刊》2023年第8期140-143,共4页China Food Safety Magazine

基　　金：江苏省政策引导类计划(苏北科技专项)项目(XZ-SZ202130);徐州工程学院大学生创新训练计划项目(xcx2022167)。

摘　　要：大蒜能调节食品风味,是日常烹饪过程中不可或缺的食材。但在运输和储藏大蒜的过程中,极易出现机械损伤,导致霉变、腐烂等问题,严重影响大蒜的风味、色泽、经济效益。为了提高大蒜在运输和贮藏过程中的保存期,需要严格控制贮藏温度、合理选择包装材料。本文综述了低温保藏、新型包装、低温结合包装在提高大蒜色泽、风味、组织状态和营养价值方面的研究进展,为提高大蒜品质和延长保存期提供参考。Garlic can regulate the flavor of food and is an indispensable ingredient in daily cooking processes.However,during the transportation and storage of garlic,mechanical damage can easily occur,leading to problems such as mold and decay,seriously affecting flavor,color,and economic benefits.In order to improve the shelf life of garlic during transportation and storage,strict control of storage temperature and reasonable selection of packaging materials are necessary.This article reviews the research progress of low-temperature preservation,new packaging,and low-temperature combined packaging in improving the color,flavor,tissue state,and nutritional value of garlic,aiming to provide reference for improving the quality and extending the shelf life of garlic.

关 键 词：大蒜 低温保藏 新型包装 货架期 供应链 

分 类 号：TS206[轻工技术与工程—食品科学] TS255.3[轻工技术与工程—食品科学与工程]