摘要
以商河蒜薹为研究对象,采后经保鲜剂处理后,按照不同间隔时间(0、6、24、48、72 h)入库装入聚氯乙烯硅窗保鲜袋,0℃敞口预冷24 h后扎口贮藏。定期监测包装内O_2和CO_2的含量,并测定蒜薹可溶性固形物含量、维生素C含量、失重率、叶绿素含量、总酚含量、抗氧化活性和感官品质变化。研究表明:蒜薹采后与入库预冷的时间间隔越小,叶绿素含量、可溶性固形物含量及感官评分越高,失重率越小。贮藏后期,采后24 h预冷的蒜薹维生素C含量、可溶性固形物含量和感官评价指标明显高于采后48 h或72 h预冷的蒜薹,但是对包装内O_2和CO_2的含量、总酚含量及抗氧化活性的变化无显著影响。综合考虑各指标变化及结合蒜薹流通现状,本研究认为蒜薹采后预冷间隔时间控制在24 h内,可确保贮藏后产品的质量和商品价值,为蒜薹采后流通及保鲜提供实践指导。
In this paper, garlic bolts weretreated with special preservatives, thenprecooling for 24 h at 0℃ cold room with different time interval after harvest （0, 6, 24, 48, 72 h）, which placed in PVC packagingwith silicon gum window.The gas in packaging and parameters of garlic bolts, soluble solid content, vitamin C content, weight loss rate, chlorophyll content, total phenolic content, antioxidant activity and sensory evaluation were periodically determined during storage. The results show that： The smaller the time interval between garlic stalk preharvest and storage precooling, the higher the chlorophyll content, soluble solids content and sensory score, the smaller the weight loss rate. In the late storage stage, vitamin C content, soluble solids content and sensory evaluation index of garlic sprouts pre-cooled 24 h after harvest were significantly higher than those of pre-cooled garlic sprouts 48 h or 72 h after harvest, however no significant changes of the content of O 2 and CO 2 in the package,total phenolics content and antioxidant activity were observed.Considering the parameters determined and current logistics situation of garlic bolts, the time interval between harvest and precooling within 24 h was proposed in order to obtain high quality after storage, which be a guide for garlic bolts postharvest and preservation.
作者
张晶琳
班兆军
杨相政
袁秋萍
刘海东
ZHANG Jinglin;BAN Zhaojun;YANG Xiangzheng;YUAN Qiuping;LIU Haidong(School of Biological and Chemical Engineering/School of Light Industry,Zhejiang University of Science and Technology,Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products,Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing,Hangzhou 310023 China;Tianjin Gasin-DH Preservation Technology Co.,Ltd,Tianjin 300300 China;Jinan Fruit Research Institute,All-China Federation of Supply ＆ Marketing Co-operatives,Jinan 250014 China)
出处
《西华大学学报（自然科学版）》
CAS
2018年第5期46-50,55,共6页
Journal of Xihua University:Natural Science Edition
基金
浙江省公益技术研究项目(LGN18C200022)
农业部农产品产后处理重点实验室开放课题项目(K LAPPH2-2017-07)
浙江省自然科学基金一般项目(LY17C200008)
国家"十三五"重点研发计划项目(2017YFD0401305)
浙江省农产品化学与生物加工技术重点实验室/浙江省农业生物资源生化制造协同创新中心开放基金项目(2016KF0105
2016KF0015)
浙江科技学院科研启动基金项目(F701103G01)
关键词
蒜薹
预冷
贮藏期品质
蒜薹保鲜
garlicbolt
pre - cooling
shelf quality
garlic bolt preservation
