切除薹苞处理对蒜薹货架期品质的影响.pdfVIP

保鲜研究 保鲜与加工 2012，12(2)：20—23 切除薹苞处理对蒜薹货架期品质的影响 周晓琳1，牟文良2，王庆国1，+ (1．山东农业大学食品科学与工程学院，山东泰安271018； 2．山东省果蔬食用安全工程技术研究中心，山东济南251400) 摘 要：以苍山大田蒜薹为试材，采后在常温下进行切除薹苞处理，以不作任何处理为对照，于25℃ 下放置，定期测定其品质指标，研究切除薹苞处理对蒜薹货架期品质的影响。结果表明，切除薹苞处理 能够较好地抑制薹条的老化，减缓可溶性固形物含量、水分、叶绿素和VC含量的降低速率，延长蒜薹 的货架期。 关键词：蒜薹；切除薹苞；货架期；品质 Effectof theGarlicInvolucreon ofGarlicStem Removing Quality Shelf-life during ZHOU Xiao-linl，MUWen-lian92，WANG Qing-gu01卢 ofFoodScienceand 271018，China； (1．College Engineering，ShandongAgriculturalUniversity，Tai7an for ofFood ofFruitsand ProvincialResearchCentre and 2．Shandong EngineeringTechniquesSafety 25 1400，China) Vegetables，Jinan from the stems areaasthe effectof involucre materials，the Abstract：Usinggarlic Cangshanproduction removinggarlic of shelf-lifewasstudied．The wasremovedand storedat25oC．The on stem involucre then quality during garlic garlic controlwasnot treatment．Theindexesweredeterminedat intervals．Theresultsshowed group givenany quality regular of treatmentcouldinhibitthesenescencestem thedecreaseratesofsolublesolid that，the garlic better，slowdowned