微冻贮藏对蒜薹品质变化的影响  

Effect of Superchilling Storage on Quality Changes of Garlic Shoots

作　　者：李海燕 李蝶 钟士宏 边海燕 张海伟[1] 张强[1] 李梅青[1] LI Haiyan;LI Die;ZHONG Shihong;BIAN Haiyan;ZHANG Haiwei;ZHANG Qiang;LI Meiqing(School of Tea and Food Science&Technology,Anhui Agricultural University,Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization,Ministry of Agriculture and Rural Affairs,Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products,Hefei 230036,Anhui,China;Anhui Mettle Trading Co.,Ltd.,Wuhu 241000,Anhui,China)

机构地区：[1]安徽农业大学茶与食品科技学院,农业农村部江淮农产品精深加工与资源利用重点实验室,安徽省特色农产品高值化利用工程研究中心,安徽合肥230036 [2]安徽迈涛食品有限公司,安徽芜湖241000

出　　处：《食品研究与开发》2025年第6期49-56,共8页Food Research and Development

基　　金：安徽高校协同创新项目(GXXT⁃2019⁃011);安徽省重点研究与开发计划项目(202104f06020038)。

摘　　要：蒜薹在贮藏过程中,因环境和微生物等各种因素影响导致其品质劣变,货架期变短,近年来,微冻技术因其成本低、耗能少被广泛运用。该文探究蒜薹在-3℃微冻条件下贮藏35d的品质变化,并与4℃和-4℃贮藏进行对比。结果表明:对比4℃和-4℃贮藏,-3℃贮藏有效延缓蒜薹贮藏期间质构、叶绿素含量和感官评分的下降,抑制蒜薹色差值、失重率、微生物数量、多酚氧化酶(polyphenol oxidase,PPO)活性上升以及细胞结构的变化,维持蒜薹品质。因此,将蒜薹置于-3℃微冻贮藏更具延缓品质劣变的优势。During storage,garlic shoots can deteriorate in quality due to various factors such as environmental conditions and microorganisms,leading to a shorter shelf life.In recent years,superchilling technology has been widely used due to its low cost and low energy consumption.This study investigated the quality changes of garlic shoots stored under superchilling conditions at-3℃for 35 days,and compared them with storage at 4℃and-4℃.The results showed that compared to storage at 4℃and-4℃,storage at-3℃effectively delays the decline in texture,chlorophyll content,and sensory evaluation of garlic shoots.It also inhibited increases in color aberration,weight loss,microbial quantity,polyphenol oxidase(PPO)activity,and changes in cellular structure,thereby maintaining the quality of garlic shoots.Therefore,storing garlic shoots at-3℃under superchilling conditions offers a better advantage in delaying quality deterioration.

关 键 词：蒜薹 微冻 贮藏 保鲜 品质变化 

分 类 号：S63[农业科学—蔬菜学]