四川地区8个大蒜品种蒜薹采后品质分析与评价  

Analysis and Evaluation on Postharvest Quality of 8 Garlic Sprouts in Sichuan

作　　者：罗静红 李志[2,3] 罗芳耀 肖仁杰 唐月明 常伟 李菊 苗明军[2,3] 杨亮[2,3] 高佳 LUO Jinghong;LI Zhi;LUO Fangyao;XIAO Renjie;TANG Yueming;CHANG Wei;LI Ju;MIAO Mingjun;YANG Liang;GAO Jia(Institute of Agroproducts Processing Science and Technology,Institute of Food and Nutrition Health,Sichuan Acad emy of Agricultural Sciences,Chengdu 610066,China;Institute of Horticulture,Sichuan Academy of AgriculturalSciences,Chengdu 610066,China;Sichuan Research Center of Vegetable Engineering and Technology,Pengzhou 611934,China;Institute of Agricultural Resources and Environment,Sichuan Academyof Agricultural Sciences,Chengdu 610066,China)

机构地区：[1]四川省农业科学院农产品加工研究所,四川省农业科学院食物与营养健康研究所,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]四川省蔬菜工程技术研究中心,四川彭州611934 [4]四川省农业科学院农业资源与环境研究所,四川成都610066

出　　处：《甘肃农业大学学报》2024年第4期146-153,共8页Journal of Gansu Agricultural University

基　　金：国家特色蔬菜产业技术体系成都综合试验站(CARS-24-G-19);四川省农作物育种攻关项目(2021YFYZ0022);国家现代农业产业技术体系四川大宗蔬菜创新团队(SCCXTD-2024-5)。

摘　　要：【目的】明确四川大蒜(Allium sativum)地方品种蒜薹采后外观、营养品质特性,辅助筛选优异品种。【方法】对集中种植的8个大蒜品种峨边大蒜、二季早、雷波蒜、盐葶蒜、灰叶子、正月早、腊月早、硬叶子的蒜薹进行了采后品质指标(单薹质量、薹长、薹梢长、薹粗、薹茎硬度、可溶性固形物、蒜氨酸、粗纤维)测试分析。【结果】8项测试指标在大蒜品种间的变异系数在6.54%~19.16%之间,其中单薹质量、薹梢长、蒜氨酸和粗纤维4项指标变异系数均大于10%;地方品种雷波蒜和农家自留种盐亭蒜的单薹质量显著高于其他品种,分别达29.69 g和27.03 g;灰叶子可溶性固形物含量最高,达13.16%;盐亭蒜蒜氨酸含量最高,达8.01 mg/g;薹长、薹梢长、薹粗均与单薹质量呈显著正相关关系;对品质性状聚类分析表明,所有品种根据外观、营养、风味口感等指标可分为2大类;对蒜薹5项主要品质指标进行隶属函数分析,结果表明,峨边红蒜、盐亭蒜和正月早3个品种综合品质表现较突出。【结论】明确了四川地区8个大蒜品种蒜薹的采后品质特性,其中峨边红蒜、盐亭蒜和正月早3个品种可作为优势种质资源在生产中推广应用。【Objective】This study aimed to clarify the visual and nutritional attributes of the postharvested local garlic variety of Sichuan(Allium sativum L.),facilitating the identification of superior strains.【Method】Eight varieties of garlic cultivated in concentrated fields were assessed for post-harvest quality metrics(individual bulb weight,length,tip length,thickness,stem rigidity,soluble solids,allicin content,and crude fiber),with subsequent analysis.【Result】Variability coefficients for the eight metrics across garlic strains ranged from 6.54%to 19.16%,with four metrics,individual bulb weight,tip length,allicin,and crude fiber,exhibiting coefficients exceeding 10%.Leibo Garlic and Yanting Garlic demonstrated significantly higher individual bulb weights at 29.69 g and 27.03 g,respectively.Huiyezi boasted the highest soluble solid content at 13.16%,while Yanting Garlic displayed the highest allicin content at 8.01 mg/g.Length,tip length,and thickness of garlic sprout correlated positively with individual bulb weight.Cluster analysis categorized all varieties based on appearance,nutrition,flavor,and taste,revealing two distinct groups.Membership function analysis emphasized the superior overall quality of Ebian Red Garlic,Yanting Garlic,and Zhengyuezao based on five key quality indexes.【Conclusion】This study further clarified the post-harvest quality characteristics of Sichuan garlic cultivars,and the three varieties Ebian Red garlic,Yanting Garlic,and Zhengyuezao can be used as the dominant germplasm resources in production.

关 键 词：蒜薹 品种 外观品质 营养品质 

分 类 号：S633[农业科学—蔬菜学]